Senior Cook

STEP UP GLOBAL CONSULTANCY PTE. LTD.; Singapore; Vor Ort; SGD 60.000 - 90.000; Vollzeit

Zusammenfassung

STEP UP GLOBAL CONSULTANCY PTE. LTD. seeks a seasoned kitchen lead to manage Indian and Bangladeshi cuisine, drive menu innovation, ensure food safety, and optimize costs while developing staff.

You will oversee daily culinary activities, coordinate production schedules, and develop new menus to attract customers. Strong hospitality experience in high-volume Indian and Bangladeshi operations is essential.

Qualifikationen

• Minimum 5 years hands-on cooking in high-volume Indian/Bangladeshi restaurant operations.
• Advanced cooking skills with knowledge of North & South Indian cuisines.
• Proven experience preparing authentic Bangladeshi and Indian dishes using traditional techniques.

Aufgaben

• Lead kitchen operations to prepare meals meeting company standards, menu specs and production schedules.
• Plan, direct, coordinate and participate in daily culinary activities to maintain food quality.
• Manage production goals, productivity and profitability KPIs set by management.
• Oversee budgeting, food and labor costing, forecasting, stock control and staffing.
• Ensure timely availability of supplies and approved substitutions for meals.

Kenntnisse

Hands-on cooking

Advanced Indian/North/South cuisines

Bangladeshi dishes knowhow

Food safety & hygiene

Cost control & waste management

Staff training & development

Weekend/holiday availability

Stamina for long shifts

Herbs & spices expertise

Jobbeschreibung

Job Summary

Lead and manage kitchen operationsto deliver high-quality Indian and Bangladeshi cuisine. Drive menu innovation,ensure compliance with food safety standards, optimize costs, and develop staffto achieve production, productivity, and profitability goals.

Responsibilities

• Lead kitchen operations to prepare meals that meet company standards, menu specifications, and production schedules
• Plan, direct, control, coordinate, and participate in daily culinary activities to maintain required food quality and standards
• Manage kitchen production goals, productivity, and profitability KPIs set by management
• Oversee budgeting, food and labor costing, forecasting, stock control, resource planning, staffing, inventory, and waste management
• Ensure timely availability of supplies and approved food substitutions for meal preparation
• Develop and implement new culinary recipes and menus in collaboration with relevant departments
• Create innovative menus, seasonal offerings, and party menus to attract and satisfy customers
• Ensure compliance with food safety, quality, health, and hygiene regulations at all times
• Develop cross-marketing strategies with the team to increase profits, such as pairing drinks with food and introducing appealing menu items
• Enhance customer experience by maintaining high food quality and service standards
• Initiate and implement cost-cutting measures without compromising dish quality and taste
• Conduct and support on-the-job training for junior staff and trainees to develop their culinary skills
• Maintain proper handling and temperature control of all food products to ensure safety and quality
• Adhere to workplace safety and health policies and procedures
• Perform additional duties as assigned to support kitchen operations

Preferred competencies and qualifications

• At least 5 years of hands-on cooking experience in high-volume Indian or Bangladeshi restaurant operations
• Advanced cooking skills and comprehensive knowledge of North and South Indian cuisines
• Proven experience preparing authentic Bangladeshi and Indian dishes using traditional techniques
• Understanding of Indian food culture, including the properties and uses of herbs and spices in cooking
• Skilled in preparing North Indian dishes such as Tandoori items, Naans, Chapati, and various types of Prata
• Experience preparing Indian traditional hot drinks, snacks, and desserts such as Gulab Jamun, Rasgulla, Payasam, and Carrot Halwa
• Ability to work weekends, public holidays, and overtime as required
• Physical stamina to stand and work extended hours, including experimenting with new dishes
• Knowledge of food product availability to plan cuisine accordingly.