Cook

Key Responsibilities:

. 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.