Chief Cook

Plan, prepare and cook a variety of dishes according to the restaurant’s menu and standards.

Supervise and coordinate the daily kitchen operations and food preparation activities.

Ensure all food is prepared with consistent quality, taste, presentation and portion size.

Prepare ingredients, sauces, marinades, soups, meat, seafood, vegetables and other food items as required.

Monitor food stock levels and coordinate with management regarding purchasing and replenishment of ingredients.

Ensure proper storage, labelling and handling of food ingredients to maintain freshness and prevent wastage.

Maintain high standards of food hygiene, cleanliness and kitchen sanitation in accordance with Singapore food safety requirements.

Ensure kitchen equipment, utensils and work areas are properly cleaned and maintained.

Train, guide and supervise junior cooks and kitchen assistants in food preparation and safe kitchen practices.

Monitor cooking times, temperatures and food quality to ensure dishes meet the required standards.

Assist in menu planning and recommend new dishes or improvements to existing recipes.

Control food portions and minimize wastage to support effective kitchen cost management.

Coordinate with service staff to ensure food orders are prepared and served promptly.

Check the quality and freshness of ingredients before use and reject unsuitable items.

Follow workplace safety procedures and ensure safe handling of knives, cooking equipment, hot surfaces and other kitchen tools.

Maintain proper records of food inventory, wastage and kitchen requirements when required.

Handle customer food-related requests and special meal requirements where applicable.

Perform other kitchen-related duties assigned by the management.