SENIOR COOK

RASHEEDS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A culinary establishment in Singapore is seeking a Senior Cook to prepare and present high-quality food. The role involves managing kitchen staff, ensuring food safety, and maintaining inventory. Ideal candidates should have a minimum of 4 years in a professional kitchen and strong leadership skills. This position offers growth opportunities in a fast-paced culinary environment.

Qualifications

• Minimum of 4 years of experience in a professional kitchen.
• Proven experience in preparing, cooking, and presenting a variety of dishes.

Responsibilities

• Prepare and cook food items according to recipes.
• Lead and supervise kitchen staff.
• Oversee the ordering and stocking of kitchen supplies.
• Maintain cleanliness and organization in the kitchen.
• Work with the head chef to create the menu.

Skills

Food safety standards

Kitchen equipment knowledge

Leadership and motivation

Communication skills

Time management

Education

High school diploma or equivalent

Culinary certification

Job description

The Senior Cook is responsible for preparing, cooking, and presenting high-quality food in a timely manner. This role involves managing kitchen staff, ensuring food safety standards, and maintaining the quality and consistency of the meals. The Senior Cook works closely with the kitchen management team to ensure smooth kitchen operations and customer satisfaction.

Key Responsibilities

Food Preparation and Cooking

• Prepare and cook food items according to recipes, ensuring consistency in taste and quality.
• Manage the preparation of food for service, including garnishing, plating, and portion control.
• Ensure that food is cooked and served at the correct temperature and meets company standards.

Kitchen Staff Supervision

• Lead and supervise kitchen staff, including junior cooks, dishwashers, and prep workers.
• Train new staff and ensure they adhere to food safety standards, and quality expectations.
• Provide guidance and feedback to kitchen staff to ensure continuous improvement in performance.

Inventory Management

• Oversee the ordering and stocking of kitchen supplies and ingredients.
• Maintain inventory control, ensuring proper storage and rotation of ingredients to prevent waste.
• Monitor food stock levels and inform management when supplies need to be replenished.

Quality Control

• Maintain cleanliness and organization in the kitchen and dining areas.
• Ensure adherence to food safety and sanitation guidelines.
• Regularly check and maintain kitchen equipment, reporting any malfunctions or maintenance needs.

Menu Development

• Work with the head chef or kitchen manager to help create the menu to meet customer preferences.
• Suggest new recipes and improve existing ones to enhance the dining experience.

Job Requirements

Education & Experience

• High school diploma or equivalent; culinary certification is preferred.
• Minimum of 4 years of experience in a professional kitchen.
• Proven experience in preparing, cooking, and presenting a variety of dishes.

Skills & Qualifications

• Strong knowledge of food safety standards, kitchen equipment, and cooking techniques.
• Ability to lead and motivate a team of kitchen staff.
• Excellent communication and organizational skills.
• Ability to work in a high-pressure, fast-paced environment.
• Strong time-management skills to ensure all dishes are prepared and served on time.
• Ability to handle customer feedback and resolve issues effectively.

Physical Requirements

• Ability to stand for long periods, lift heavy items, and work in a hot and noisy environment.
• Stamina to handle the physical demands of a busy kitchen environment.