cook

Job Description

• Lead and supervise the kitchen team in the daily preparation and production of food.

• Plan menus, recipes, portion sizes, and food presentation according to the company’s standards.

• Oversee food preparation, cooking, plating, and quality control.

• Ensure compliance with Singapore food-safety, hygiene, and workplace-safety requirements.

• Manage food inventory, including ordering ingredients and monitoring stock levels and wastage.

• Control food costs and maintain appropriate portion and yield standards.

• Train, guide, and evaluate junior cooks and kitchen staff.

• Coordinate kitchen operations with the service and management teams.

• Develop and introduce new dishes while maintaining consistency in taste and presentation.
  
  Requirements

  • Relevant culinary qualification or equivalent professional training.

  • 5–8 years of relevant professional kitchen experience, preferably including supervisory or senior-cook experience.

  • Strong knowledge of food preparation, cooking techniques, menu planning, and food safety.

  • Experience supervising and training kitchen staff.

  • Knowledge of inventory management, food costing, and kitchen operations.

  • Ability to work independently and make operational decisions within the kitchen.

  • Good communication and teamwork skills.

  • Ability to work shifts, weekends, and public holidays when required.

  • Relevant experience in the company’s cuisine or food concept is preferred.