SENIOR COOK

FOUR SEASONS FOOD CENTRAL PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading food service company in Singapore seeks a Senior Cook to prepare and present high-quality dishes while managing kitchen staff. Responsibilities include food preparation, staff supervision, inventory management, and maintaining hygiene standards. Candidates should have at least 4 years of experience, strong leadership and communication skills, and a culinary background is preferred.

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, ensuring consistency.
• Lead and supervise kitchen staff, training new employees.
• Oversee ordering and stocking of kitchen supplies and ingredients.
• Maintain cleanliness and adherence to food safety guidelines.
• Work with head chef to create and improve menu items.

Skills

Food safety standards

Team leadership

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.