SENIOR COOK

Key Responsibilities

• Food Production: Prepare and cook a variety of dishes according to established recipes and high quality standards.
• Kitchen Operations: Oversee daily station workflows, ensure correct portion control, and monitor food presentation.
• Team Supervision: Supervise, mentor, and train Commis Cooks and junior kitchen staff.
• Inventory Management: Monitor stock levels, rotate ingredients, assist with ordering, and minimize waste.
• Hygiene & Safety: Ensure compliance with national food safety regulations and workplace safety standards.

• Experience: Typically 3 to 5 years of culinary experience, often in specific cuisines (e.g., Asian preparation, Japanese, or North Indian).
• Certification: Food hygiene certifications (e.g., WSQ Food Safety Course Level 3 in Singapore) are highly preferred.
• Skills: Excellent knife skills, ability to multitask in high-pressure environments, and basic inventory tracking proficiency.
• Physical Demands: Stamina to stand for extended shifts and lift heavy supplies.