Lead Cook – Quality, Training & Kitchen Ops

ginger trading house pte. ltd.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

Ginger Trading House Pte. Ltd. in Singapore is seeking a Senior Cook to lead kitchen staff and ensure smooth service during peak periods. You will prepare dishes according to recipes, monitor quality, and ensure portions meet standards.

You will also manage stock, uphold food safety, coordinate with other sections, and train junior cooks to maintain consistent, high-quality output throughout service.

Responsibilities

• Supervise and guide cooks and kitchen assistants during daily operations.
• Prepare and cook dishes according to recipes and restaurant standards.
• Ensure consistent food quality, taste, presentation, and portion sizes.
• Check the quality and freshness of ingredients before use.
• Coordinate food preparation and ensure orders are completed on time.
• Assist the Chef in planning and organising daily food production.
• Monitor stock levels and inform the Chef or supervisor when ingredients are required.
• Ensure proper storage, labelling, and handling of food items.
• Monitor food wastage and maintain proper portion control.
• Ensure kitchen equipment and utensils are used safely and correctly.
• Maintain high standards of kitchen cleanliness and food hygiene.
• Follow food safety procedures and health regulations.
• Train and guide junior cooks on cooking methods and kitchen procedures.
• Coordinate with other kitchen sections during busy service periods.
• Check prepared dishes before serving to ensure quality and presentation.
• Report kitchen issues, equipment problems, and shortages to the Chef or Kitchen Supervisor.
• Assist with cleaning and closing procedures at the end of operations.

Job description

Ginger Trading House Pte. Ltd. in Singapore is seeking a Senior Cook to lead kitchen staff and ensure smooth service during peak periods. You will prepare dishes according to recipes, monitor quality, and ensure portions meet standards.

You will also manage stock, uphold food safety, coordinate with other sections, and train junior cooks to maintain consistent, high-quality output throughout service.