Senior Cook
Summary
Senior Cook oversees kitchen operations, supervises staff, ensures food quality and safety, and manages inventory in a Singapore-based restaurant.
The Senior Cook oversees food preparation and cooking activities, ensures consistency in food quality, supervises junior kitchen staff, and helps maintain an efficient, clean, and safe kitchen environment.
Key Responsibilities
- Prepare and cook menu items according to recipes and quality standards.
- Supervise and guide cooks, kitchen assistants, and other junior kitchen staff.
- Ensure food is prepared, portioned, and presented consistently.
- Monitor food quality, freshness, and taste before service.
- Maintain high standards of food hygiene, sanitation, and workplace safety.
- Ensure compliance with local food safety regulations and HACCP procedures.
- Assist in planning menus and developing new dishes.
- Monitor inventory levels and inform management of stock shortages.
- Receive, inspect, and properly store food deliveries.
- Minimize food waste through proper storage, portion control, and inventory management.
- Operate and maintain kitchen equipment safely and report any maintenance issues.
- Coordinate with the head chef and service staff to ensure timely meal preparation.
- Train new kitchen employees on food preparation techniques and kitchen procedures.
- Ensure the kitchen remains clean, organized, and ready for service.
- Assist with scheduling and delegating daily kitchen tasks when required.
Qualifications
- Diploma or certificate in Culinary Arts or a related field (preferred).
- 3–5 years of professional cooking experience, with supervisory experience preferred.
- Strong knowledge of food preparation, cooking methods, and kitchen operations.
- Knowledge of food safety, sanitation, and HACCP standards.
- Leadership and team management skills.
- Ability to work under pressure in a fast-paced environment.
- Good communication and organizational skills.
- Flexibility to work weekends, holidays, and rotating shifts.
Skills
- Culinary expertise
- Leadership and team supervision
- Time management
- Food safety and hygiene
- Multitasking
- Communication skills
- Ability to maintain consistent food quality