Cook Supervisor

Ching Seafood 2020; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

Ching Seafood 2020 in Singapore is seeking a capable lead cook to ensure meal quality and smooth service. You will guide the kitchen team, prep before meals, and participate in cooking as needed to maintain high standards.

You will monitor food service pace, supervise table clearing, keep the dining area clean, and ensure compliance with hotel and department rules. The role requires coordination across teams and involvement in attendance and training of staff.

Qualifications

• Lead cooks to prepare before meals to ensure quality standards.
• After the formal meal, supervise the chef to do a good job of service and personally participate in the work of the cook
• Track and check the table in time, correct and correct the unqualified parts;
• Timely understand the speed and situation of serving food on the table, and urge the dishes in time;
• Organize to clear the table in time after the meal, tidy up the dining room tables and chairs, keep the dining room clean and the environment is good;
• Supervise chefs to implement Hotel and department rules and regulations;
• Do a good job in the coordination between the team and other teams;
• Do a good job in attendance and training of team members.

Responsibilities

• Lead cooks to prepare before meals to ensure quality standards.
• After the formal meal, supervise the chef to do a good job of service and personally participate in the work of the cook
• Track and check the table in time, correct and correct the unqualified parts;
• Timely understand the speed and situation of serving food on the table, and urge the dishes in time;
• Organize to clear the table in time after the meal, tidy up the dining room tables and chairs, keep the dining room clean and the environment is good;
• Supervise chefs to implement Hotel and department rules and regulations;
• Do a good job in the coordination between the team and other teams;
• Do a good job in attendance and training of team members.

Job description

1. Lead cooks to prepare before meals to ensure quality standards;

2. After the formal meal, supervise the chef to do a good job of service and personally participate in the work of the cook

3. Track and check the table in time, correct and correct the unqualified parts;

4. Timely understand the speed and situation of serving food on the table, and urge the dishes in time;

5. Organize to clear the table in time after the meal, tidy up the dining room tables and chairs, keep the dining room clean and the environment is good;

6. Supervise chefs to implement Hotel and department rules and regulations;

7. Do a good job in the coordination between the team and other teams;

8. Do a good job in attendance and training of team members.