Senior Cook

MINISTRY OF RECRUITERS PTE. LTD.; Singapore; On-site; SGD 72,000 - 98,000; Full time

Job summary

Ministry of Recruiters Pte Ltd is seeking an experienced kitchen leader to manage high standards of meal preparation and presentation in a dynamic dining environment.

You will supervise junior staff, oversee daily kitchen operations, and drive menu development while ensuring food safety and regulatory compliance. Strong leadership and mentorship are essential for peak service hours.

Qualifications

• Extensive culinary experience across cuisines and high standards.
• Strong ability to train and mentor junior kitchen staff.
• Proven track record in maintaining food safety and hygiene protocols.

Responsibilities

• Lead meal preparation and cooking according to established recipes and standards.
• Oversee plating, presentation, and portion control for consistency.
• Mentor and supervise junior cooks, prep workers, and kitchen assistants.
• Manage daily station operations and take charge in the Head Chef's absence.
• Oversee inventory, waste, and safety compliance; ensure regulatory adherence.

Skills

Culinary leadership

Staff training

Food safety

Menu development

Job description

Core Culinary Duties

• Meal Preparation & Cooking : Prepare and cook high-quality dishes according to established recipes and standards.
• Plating & Presentation : Oversee final dish assembly, including garnishing and portion control, to ensure visual appeal and consistency.
• Menu & Recipe Development : Assist in planning menus, creating new recipes, and introducing seasonal specials.
• Technical Proficiency : Apply advanced cooking techniques across various cuisines (e.g., Asian, Indian, or Western) depending on the establishment's theme. Myskillsfuture.gov.sg +5

Supervisory & Leadership Responsibilities

• Staff Supervision : Direct, train, and mentor junior cooks, prep workers, and kitchen assistants.
• Operational Oversight : Manage daily station operations and take charge of the kitchen in the absence of the Head Chef.
• Team Coordination : Delegate tasks, resolve workflow issues, and ensure orders are completed simultaneously and on time. PowerDMS +6

Kitchen Management & Safety

• Inventory Management : Oversee stock levels, order supplies, and manage the rotation of ingredients to minimize waste.
• Food Safety & Hygiene : Enforce strict adherence to health regulations, maintain cleanliness standards, and ensure proper food storage temperatures.
• Quality Control : Inspect incoming stock for freshness and monitor all prepared food for taste and quality.
• Equipment Maintenance : Regularly check kitchen equipment for functionality and report maintenance needs.

Financial & Strategic Management

• Cost Control & Budgeting : Monitor food and labour budgets to ensure operations remain profitable and within established financial targets.
• Waste Mitigation : Implement and enforce strict controls to minimize food waste through precise portioning and efficient stock rotation.
• Vendor Relations : Evaluate products from various suppliers to ensure the best balance of quality and price is consistently achieved.
• Performance Analysis : Review operational processes and sales trends to identify opportunities for innovation or workflow improvements. Ministry of Manpower +3

Leadership & Staff Development

• Mentorship & Coaching : Provide hands‑on guidance to junior staff, fostering a supportive environment that encourages growth beyond basic technical skills.
• Performance Appraisals : Conduct regular evaluations of staff performance to identify areas for improvement and maintain high productivity standards.
• Schedule Coordination : Manage kitchen employee rosters to ensure proper staffing levels for maximum efficiency during peak service hours. Marura Nursing Home +4

Operational & Compliance Oversight

• Compliance Documentation : Accurately maintain food and temperature logs required by health regulations and internal safety standards.
• Menu Engineering : Collaborate with the Head Chef to develop special promotions and update recipes based on customer preferences and seasonal availability.
• Safety Training : Lead training sessions on proper sanitation, accident prevention, and the safe operation of advanced kitchen machinery.
• Customer Engagement : Occasionally visit the dining area to welcome guests and handle feedback directly to improve the overall dining experience

Ayyakannu Buvaneswaran, EA Personnel: R1217664, Ministry of Recruiters Pte Ltd, EA:12C5314