SENIOR COOK

BKM RESTAURANT PTE. LTD.; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

BKM RESTAURANT PTE. LTD. in Singapore is seeking a skilled kitchen supervisor to manage daily operations and prepare a variety of South Indian and other dishes according to our recipes and standards.

You will oversee junior cooks and kitchen assistants, assign tasks, monitor stock, ensure on-time service during peak hours, and uphold consistent taste, quality and presentation across all menu items. Attention to food safety, waste reduction, and efficient line orchestration are essential to keep

Responsibilities

• Prepare and cook South Indian and other menu items according to the restaurant's recipes and standards.
• Ensure food is cooked properly and served with consistent taste, quality, and presentation.
• Prepare ingredients, spices, sauces, curries, and other dishes for daily operations.
• Supervise and coordinate daily kitchen activities.
• Assign cooking and food preparation tasks to junior cooks and kitchen assistants.
• Ensure all dishes are prepared and served on time during peak hours.
• Maintain smooth and efficient kitchen operations.
• Monitor kitchen ingredients, food supplies, and stock levels.
• Check the quality and expiry dates of food items.
• Inform the restaurant manager of shortages and required purchases.
• Minimise food wastage through proper storage and portion control.

Job description

• Prepare and cook South Indian and other menu items according to the restaurant's recipes and standards.
• Ensure food is cooked properly and served with consistent taste, quality, and presentation.
• Prepare ingredients, spices, sauces, curries, and other dishes for daily operations.
• Supervise and coordinate daily kitchen activities.
• Assign cooking and food preparation tasks to junior cooks and kitchen assistants.
• Ensure all dishes are prepared and served on time during peak hours.
• Maintain smooth and efficient kitchen operations.
• Monitor kitchen ingredients, food supplies, and stock levels.
• Check the quality and expiry dates of food items.
• Inform the restaurant manager of shortages and required purchases.
• Minimise food wastage through proper storage and portion control.