RESTAURANT COOK

RUPCHANDA RESTAURANT PTE. LTD.; Singapore; Vor Ort; SGD 40.000 - 62.000; Vollzeit

Zusammenfassung

RUPCHANDA RESTAURANT PTE. LTD. in Singapore is seeking an experienced kitchen supervisor to ensure the kitchen operates efficiently by preparing fresh dishes that meet food standards and by supervising staff.

You will manage inventory, plan ingredients for next-day preparation, introduce new menu items, monitor stock rotation, reduce waste, and ensure orders are fulfilled accurately while maintaining authentic North Indian and Bangla dishes.

Aufgaben

• Ensure the kitchen operates efficiently by preparing fresh dishes that meet food standards, supervising staff, managing inventory, and introducing new menu items while maintaining quality and controlling waste.
• Prepare dishes freshly each day, ensuring all food meets established quality standards.
• Apply knowledge of herbs and spices to enhance food preparation and cook North Indian and Bangla dishes authentically.
• Supervise and coach junior kitchen staff to maintain operational efficiency and food quality.
• Plan and arrange ingredients for the next day's preparation and orders to ensure smooth kitchen workflow.
• Interpret and fulfill customer orders accurately to meet their requirements.
• Develop and introduce new dishes and menus to enhance customer offerings.
• Monitor and maintain stock levels and inventory to prevent shortages and overstocking.
• Ensure stock rotation procedures are followed to maintain ingredient freshness and reduce waste.
• Monitor portion sizes and implement waste control measures to optimize resource use.

Jobbeschreibung

Job Description & Requirements

• Ensure the kitchen operates efficiently by preparing fresh dishes that meet food standards, supervising staff, managing inventory, and introducing new menu items while maintaining quality and controlling waste.
• Prepare dishes freshly each day, ensuring all food meets established quality standards.
• Apply knowledge of herbs and spices to enhance food preparation and cook North Indian and Bangla dishes authentically.
• Supervise and coach junior kitchen staff to maintain operational efficiency and food quality.
• Plan and arrange ingredients for the next day's preparation and orders to ensure smooth kitchen workflow.
• Interpret and fulfill customer orders accurately to meet their requirements.
• Develop and introduce new dishes and menus to enhance customer offerings.
• Monitor and maintain stock levels and inventory to prevent shortages and overstocking.
• Ensure stock rotation procedures are followed to maintain ingredient freshness and reduce waste.
• Monitor portion sizes and implement waste control measures to optimize resource use.