SENIOR COOK

Core Culinary Duties • Meal Preparation & Cooking : Prepare and cook high-quality dishes according to established recipes and standards. • Plating & Presentation : Oversee final dish assembly, including garnishing and portion control, to ensure visual appeal and consistency. • Menu & Recipe Development : Assist in planning menus, creating new recipes, and introducing seasonal specials. • Technical Proficiency : Apply advanced cooking techniques across various cuisines (e.g., Asian, Indian, or Western) depending on the establishment's theme. Myskillsfuture.gov.sg +5 Supervisory & Leadership Responsibilities • Staff Supervision : Direct, train, and mentor junior cooks, prep workers, and kitchen assistants. • Operational Oversight : Manage daily station operations and take charge of the kitchen in the absence of the Head Chef. • Team Coordination : Delegate tasks, resolve workflow issues, and ensure orders are completed simultaneously and on time. PowerDMS +6 Kitchen Management & Safety • Inventory Management : Oversee stock levels, order supplies, and manage the rotation of ingredients to minimize waste. • Food Safety & Hygiene : Enforce strict adherence to health regulations, maintain cleanliness standards, and ensure proper food storage temperatures. • Quality Control : Inspect incoming stock for freshness and monitor all prepared food for taste and quality. • Equipment Maintenance : Regularly check kitchen equipment for functionality and report maintenance needs. • Financial & Strategic Management • • Cost Control & Budgeting : Monitor food and labour budgets to ensure operations remain profitable and within established financial targets. • Waste Mitigation : Implement and enforce strict controls to minimize food waste through precise portioning and efficient stock rotation. • Vendor Relations : Evaluate products from various suppliers to ensure the best balance of quality and price is consistently achieved. • Performance Analysis : Review operational processes and sales trends to identify opportunities for innovation or workflow improvements. Ministry of Manpower +3 • Leadership & Staff Development • • Mentorship & Coaching : Provide hands-on guidance to junior staff, fostering a supportive environment that encourages growth beyond basic technical skills. • Performance Appraisals : Conduct regular evaluations of staff performance to identify areas for improvement and maintain high productivity standards. • Schedule Coordination : Manage kitchen employee rosters to ensure proper staffing levels for maximum efficiency during peak service hours. Marura Nursing Home +4 • Operational & Compliance Oversight • • Compliance Documentation : Accurately maintain food and temperature logs required by health regulations and internal safety standards. • Menu Engineering : Collaborate with the Head Chef to develop special promotions and update recipes based on customer preferences and seasonal availability. • Safety Training : Lead training sessions on proper sanitation, accident prevention, and the safe operation of advanced kitchen machinery. • Customer Engagement : Occasionally visit the dining area to welcome guests and handle feedback directly to improve the overall dining experience Ayyakannu Buvaneswaran, EA Personnel: R1217664, Ministry of Recruiters Pte Ltd, EA:12C5314