Senior Cook

VEL'S RESTAURANT PTE. LTD.; Singapore; On-site; SGD 30,000 - 42,000; Full time

Job summary

VEL'S RESTAURANT PTE. LTD. requires a cook focused on food preparation and cooking, with specialization in South Indian dishes, curries, vegetables, rice, and other menu items where applicable.

The role ensures timely preparation and service during peak hours while maintaining consistency in taste, presentation, portion size, and quality. The role also involves overseeing daily kitchen activities, assigning duties to junior staff, ensuring readiness of ingredients and equipment, and monitoring

Responsibilities

• Prepare and cook food according to the restaurant's menu, recipes, and quality standards.
• Specialise in preparing South Indian dishes, curries, vegetables, rice, and other assigned menu items, where applicable.
• Ensure food is prepared and served on time during peak hours.
• Maintain consistency in taste, presentation, portion size, and quality.
• Oversee daily kitchen activities and coordinate with other kitchen staff.
• Assign cooking and food preparation duties to junior cooks and kitchen assistants.
• Ensure all ingredients, utensils, and cooking equipment are ready before service.
• Monitor food preparation to ensure smooth kitchen operations.
• Check the quality and freshness of incoming ingredients.
• Monitor food stock levels and inform the restaurant manager when replenishment is required.
• Practise proper stock rotation using the First-In, First-Out (FIFO) method.
• Minimise food wastage and ensure ingredients are used efficiently.

Job description

Food Preparation and Cooking

• Prepare and cook food according to the restaurant's menu, recipes, and quality standards.
• Specialise in preparing South Indian dishes, curries, vegetables, rice, and other assigned menu items, where applicable.
• Ensure food is prepared and served on time during peak hours.
• Maintain consistency in taste, presentation, portion size, and quality.

Kitchen Operations

• Oversee daily kitchen activities and coordinate with other kitchen staff.
• Assign cooking and food preparation duties to junior cooks and kitchen assistants.
• Ensure all ingredients, utensils, and cooking equipment are ready before service.
• Monitor food preparation to ensure smooth kitchen operations.

Inventory and Stock Control

• Check the quality and freshness of incoming ingredients.
• Monitor food stock levels and inform the restaurant manager when replenishment is required.
• Practise proper stock rotation using the First-In, First-Out (FIFO) method.
• Minimise food wastage and ensure ingredients are used efficiently.