Senior Cook

UDYOGAH PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A well-regarded culinary establishment in Singapore is seeking an experienced Senior Cook with a strong expertise in authentic Indian cuisine, particularly South Indian dishes. The role involves daily food preparation and cooking, ensuring consistent quality and hygiene while guiding junior staff. Ideal candidates should possess 3–7 years of relevant experience, formal culinary training, and the ability to perform well in a multicultural environment. This position offers a dynamic kitchen setting and the opportunity to showcase culinary skills.

Qualifications

• Minimum 3–7 years of relevant experience as a Cook or Senior Cook.
• Experience in restaurants, hotels, catering, or institutional kitchens preferred.
• Ability to work in a multicultural and fast-paced environment.

Responsibilities

• Prepare and cook menu items according to standard recipes.
• Ensure consistency in taste, quality, presentation, and portion control.
• Supervise and guide junior cooks and kitchen assistants.
• Maintain high standards of food hygiene and safety.
• Assist with inventory control and minimize food wastage.

Skills

Strong cooking skills

Ability to follow recipes

Time management

Leadership capabilities

Understanding of food hygiene

Physically fit

Reliable and disciplined

Team player

Education

Formal culinary training or equivalent practical experience

Job description

Job Description & Requirements

Experienced and disciplined Senior Cook with strong expertise in authentic Indian cuisine, specializing in traditional and contemporary South Indian dishes. Responsible for daily food preparation and cooking, ensuring consistent taste, quality, hygiene, and smooth kitchen operations while supporting the Head Chef / Executive Chef.

Job Summary

Experienced and disciplined Senior Cook with strong expertise in authentic Indian cuisine, specializing in traditional and contemporary South Indian dishes. Responsible for daily food preparation and cooking, ensuring consistent taste, quality, hygiene, and smooth kitchen operations while supporting the Head Chef / Executive Chef.

Key Responsibilities

• Prepare and cook menu items according to standard recipes and instructions from senior chefs.
• Ensure consistency in taste, quality, presentation, and portion control.
• Handle daily food preparation, cooking, and service during regular and peak hours.
• Supervise and guide junior cooks and kitchen assistants when required.
• Maintain high standards of food hygiene, cleanliness, and safety at all times.
• Follow food safety regulations and company SOPs.
• Assist with inventory control, stock rotation (FIFO), and minimizing food wastage.
• Maintain cleanliness of kitchen equipment, workstations, and storage areas.
• Report any equipment issues, shortages, or food quality concerns to the Head Chef.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Support audits, inspections, and quality checks when required.

Skills

• Strong cooking skills with good knowledge of kitchen operations.
• Ability to follow recipes, instructions, and kitchen procedures accurately.
• Good time management and multitasking abilities. Leadership skills to guide junior staff when needed.
• Understanding of food hygiene, safety, and sanitation standards.
• Physically fit and able to work long hours and shifts.
• Reliable, disciplined, and a strong team player.

Qualifications & Experience

• Minimum 3–7 years of relevant experience as a Cook or Senior Cook.
• Formal culinary training or equivalent practical experience preferred.
• Experience in restaurants, hotels, catering, or institutional kitchens preferred.
• Ability to work in a multicultural and fast-paced environment.