Chief Cook
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Must-have:Principal
- 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.