Cook

. Prepare, cook, and present high-quality dishes according to hotel standards and guest requirements.

. Plan daily food production schedules and coordinate food preparation activities.

. Ensure consistency in food taste, quality, portioning, and presentation.

. Prepare ingredients including cutting, marinating, seasoning, and cooking various food items.

. Handle breakfast, lunch, dinner, banquet, buffet, and special event food preparation.

Kitchen Management & Supervision

. Supervise Kitchen Helpers, Commis Cooks, Assistant Cooks, and Food Preparation Staff.

. Assign daily work duties and monitor staff performance.

. Train and guide junior kitchen staff on cooking techniques, hygiene standards, and food safety procedures.

. Coordinate kitchen workflow to ensure smooth operations during peak hours.

. Assist Executive Chef and Sous Chef in managing kitchen activities.

Inventory & Procurement

. Monitor stock levels of food ingredients, spices, beverages, and kitchen supplies.

. Conduct inventory checks and prepare stock reports.

. Coordinate with suppliers and purchasing departments regarding ingredient requirements.

. Inspect deliveries and ensure quality standards of received products.

. Minimize food wastage and maintain cost control measures.

Food Safety & Hygiene

. Ensure strict compliance with Singapore food safety and hygiene regulations.

. Maintain cleanliness of kitchen equipment, utensils, storage areas, refrigerators, and workstations.

. Monitor food storage temperatures and expiry dates.

. Implement HACCP and food hygiene procedures.

. Conduct regular sanitation checks within kitchen areas.

Banquet & Event Operations

. Assist in food preparation for conferences, weddings, corporate functions, and hotel events.

. Coordinate with banquet teams to ensure timely food service.

. Prepare special menus for VIP guests and private functions.

. Ensure adequate staffing and food preparation during large-scale events.

Quality Control

. Monitor food quality and presentation standards.

. Handle guest feedback regarding food quality and service.

. Ensure compliance with hotel operating procedures and brand standards.

. Assist management in developing new menu items and seasonal promotions.

Administrative Duties

. Prepare daily kitchen reports and inventory records.

. Monitor food costs and kitchen expenses.

. Assist in manpower scheduling and shift planning.

. Maintain proper documentation for food safety inspections and audits.

Additional Duties

. Assist in room service food preparation and delivery coordination.

. Support other hotel food and beverage outlets when required.

. Participate in hotel training programs and operational meetings.

. Perform any other kitchen, supervisory, operational, or food service-related duties assigned by management.

Requirements

. Minimum2- 4 years of experience in hotel, restaurant, or catering kitchen operations.

. Strong knowledge of international and Asian cuisine preparation.

. Experience in banquet and buffet food preparation.

. Leadership and supervisory skills.

. Knowledge of food hygiene, HACCP, and kitchen safety standards.

. Ability to work shifts, weekends, and public holidays.