CHIEF COOK

1. Oversee daily kitchen activities, including food preparation, cooking, and plating to ensure consistency and quality. 2. Develop new, innovative dishes and construct menus that align with the restaurant’s concept, quality, and cost standards. 3. Lead and manage overall kitchen operations, ensuring smooth daily workflow 4. Plan, design, and update menus according to cuisine standards and customer demand 5. Supervise and guide Senior Cooks, cooks, and kitchen assistants 6. Maintain high standards of food quality, taste, and presentation 7. Monitor food preparation processes to ensure consistency and hygiene 8. Control food costs, portioning, and minimize wastage 9. Source and liaise with suppliers for quality ingredients and pricing 10. Ensure full compliance with food safety and hygiene regulations in Singapore 11. Train kitchen staff and improve team performance and efficiency 12. Manage inventory, stock ordering, and kitchen equipment maintenance 13. Coordinate with management for promotions, new dishes, and business growth 14. Handle customer feedback related to food quality and make improvements