Head Cook #SGUnitedjobs

Job Description & Requirements

We at Sri Kumbhakarna, with a vast experience of 65 collective years in the Food and Beverage Industry, present with the authenticity of the taste of the Coastal Andhra Godavari delicacies in an authentic ambience. The cuisine comprises of a diverse selection of Veg and Non-veg dishes.

VARIETY is always been the IN thing at Sri Kumbhakarna. The dishes are cooked in the traditional manner that has been passed down from the generations while meeting the expectation of the ever changing taste buds of tourists visit from various parts from all over the world

Sri Kumbhakarna – Singapore will be a fine-dining restaurant priced moderately with a capacity of 100pax. It will offer the authentic tastes of Andhra Pradesh – India, a leading producer of spices, rice and millets. Our menu will include the signature dishes of Andhra Pradesh, South Indian and Indo-Chinese.

We are looking for an experienced and qualified Head cook to manage Indian F&B specialized in Coastal Andhra Cuisine, South Indian and Indo-Chinese. This role will supervise and coordinate activities of food preparation, kitchen, pantry and storeroom. Manage food stuff orders, kitchen supplies and keep track of inventory. Keep Menu up to date to best match customer demand and feedback. Plan, participate in menu planning, prepare, apportioning foods, utilize food surpluses and optimize overall Kitchen costs.

Responsibilities

• Prepared food and menus for special events and parties such as holidays, happy hours, and birthdays
• Hire and train kitchen cooks, set prices for food items
• Ability to apply basic knife skills
• Maintain menu knowledge and food presentation
• Effectively communicate with management, and staff
• Address guest questions, needs or concerns right away to ensure the guests complete satisfaction.
• Perform all duties as deemed necessary for the success of the team
• Monitor and complete food ordering, intake and inspection of delivered items, as well as the monthly supervision of food inventory
• Prepare meals up to standards and expectations. Organize and customize daily food and beverage menus according to the needs and safety of all children and staff
• Complete the calculation of the monthly meal count, maintained cleanliness of the entire kitchen, equipment, and operating machinery
• NEA skills certification for Food Hygiene and Food officer is preferred
• Bachelor’s Degree or Diploma or Equivalent
• Prefer Diploma or Skills certification in F&B Culinary courses
• Proven experience as head cook
• Preferably past experience in the relevant F&B, Indian F&B, Coastal Andhra, South Indian and Indo-Chinese
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training