Cook

Your tasks

Collaborate closely with specialty restaurants and culinary stakeholders to develop and implement new menu offerings aligned with business objectives, guest expectations, and financial targets.

Drive culinary innovation while ensuring operational feasibility, consistency, and quality standards.

Ensure food taste, presentation, portion control, and quality meet established departmental and company standards.

Achieve and maintain targeted QA scores and food safety compliance requirements.

Cost Control & Financial Management Plan and implement food wastage reduction initiatives to improve productivity and operational efficiency.

Manage food cost performance through effective portion control, inventory management, and procurement practices.

Oversee stock inventory levels and purchasing activities to ensure sufficient supplies while minimizing excess inventory.

Ensure all purchases and procurement activities are processed in accordance with approved company procedures and controls.

Team Leadership & Development Lead, train, coach, and develop kitchen staff to ensure strong operational performance and professional growth.

Provide guidance, mentorship, and support to culinary team members to maintain high standards of food production and service delivery.

Monitor staff performance and ensure all procedures are completed in accordance with departmental standards.

Identify operational deficiencies and implement corrective actions with the respective personnel when required.

Promote a culture of teamwork, accountability, professionalism, and continuous improvement.

Serve as an effective people leader and role model by adhering to the company’s Code of Conduct and core values.

Requirements

Certificate in Culinary Skills, Culinary Arts, or a related discipline.

Minimum 8 years of culinary experience, with at least 2 years in a management or leadership capacity.

Experience in banquet, large-scale production, central kitchen, or MICE catering operations is preferred.

Strong understanding of food safety regulations, HACCP principles, and SFA requirements.

Proven track record in managing food costs, inventory controls, and kitchen productivity.

Experience in menu planning, menu development, and culinary innovation.

Proficiency in kitchen administration, reporting, budgeting, and operational planning.