- North Bridge Road Downtown Core Central Region (Singapore) Singapore
Kerja Sepenuh Masa SENIOR COOK, Gaji tinggi SGD 4,800 di EK EMPLOYMENT CONSULTANTS PTE. LTD. Central Region (Singapore) - Maukerja
SENIOR COOK
EK EMPLOYMENT CONSULTANTS PTE. LTD.
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Key Responsibilities
Food Preparation & Cooking:
Prepare menu items according to established recipes, standards, and specialized techniques (such as Asian preparation, grilling, frying, or regional cuisines).
Station Management:
Set up, organize, and manage daily food prep by specific kitchen stations before and during service.
Staff Supervision:
Guide, mentor, and coordinate junior cooks and kitchen assistants to ensure a smooth workflow during peak hours.
Quality & Portion Control:
Inspect ingredient freshness, monitor plating standards, and control portion sizes to minimize waste.
Inventory & Stock Tracking:
Monitor stock levels, implement proper stock rotation (such as First-In, First-Out / FIFO), and flag replenishment needs to the chef or manager.
Hygiene & Safety:
Ensure compliance with food safety, sanitation, and workplace regulations (such as Singapore Food Agency guidelines).
Requirements & Qualifications
Experience:
Previous hands-on experience in food preparation and cooking within a commercial restaurant, hotel, or catering environment.
Culinary Skills:
Strong command of core cooking methods, knife skills, and recipe execution.
Leadership & Organization:
Ability to supervise team members, multitask in a high-pressure, fast-paced kitchen, and manage time effectively.
Knowledge:
Familiarity with food hygiene, kitchen sanitation, and local safety rules.
Flexibility:
Willingness to work shifts, weekends, and public holidays as required by F&B schedules.
Food Preparation & Cooking:
Prepare menu items according to established recipes, standards, and specialized techniques (such as Asian preparation, grilling, frying, or regional cuisines).
Station Management:
Set up, organize, and manage daily food prep by specific kitchen stations before and during service.
Staff Supervision:
Guide, mentor, and coordinate junior cooks and kitchen assistants to ensure a smooth workflow during peak hours.
Quality & Portion Control:
Inspect ingredient freshness, monitor plating standards, and control portion sizes to minimize waste.
Inventory & Stock Tracking:
Monitor stock levels, implement proper stock rotation (such as First-In, First-Out / FIFO), and flag replenishment needs to the chef or manager.
Hygiene & Safety:
Ensure compliance with food safety, sanitation, and workplace regulations (such as Singapore Food Agency guidelines).
Requirements & Qualifications
Experience:
Previous hands-on experience in food preparation and cooking within a commercial restaurant, hotel, or catering environment.
Culinary Skills:
Strong command of core cooking methods, knife skills, and recipe execution.
Leadership & Organization:
Ability to supervise team members, multitask in a high-pressure, fast-paced kitchen, and manage time effectively.
Knowledge:
Familiarity with food hygiene, kitchen sanitation, and local safety rules.
Flexibility:
Willingness to work shifts, weekends, and public holidays as required by F&B schedules.
Peringatan Penting
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