COOK MANAGER

1. Food Preparation & Cooking

. Prepare and cook food in accordance with standard recipes and company guidelines
. Ensure consistency in food quality, taste, and presentation
. Plan menus and manage portion control to meet operational requirements
. Supervise food preparation processes to maintain standards

2. Operations Management

. Plan and manage daily production schedules based on outlet or client demand
. Oversee food packing and ensure timely delivery to outlets or customers
. Monitor kitchen workflow and productivity, implementing improvements where necessary

3. Food Safety & Hygiene

. Ensure full compliance with food safety regulations and hygiene standards (e.g., SFA guidelines)
. Enforce proper food handling, storage, and temperature control practices
. Maintain accurate records for inspections (e.g., temperature logs, cleaning schedules)
. Ensure all staff adhere to SOPs and hygiene requirements

4. Inventory & Cost Control

. Manage stock levels, purchasing, and inventory control
. Conduct regular stock checks and ensure proper stock rotation (FIFO)
. Monitor food costs
. Coordinate with suppliers to ensure timely and cost-effective procurement

5. Team Management

. Supervise and lead kitchen staff, including cooks and kitchen assistants
. Schedule staff duties and ensure adequate manpower coverage
. Train and guide staff on food preparation and safety standards
. Maintain discipline, teamwork, and a positive working environment

6. Equipment & Facility Management

. Ensure proper usage and maintenance of kitchen equipment
. Arrange for repairs and servicing when necessary
. Maintain cleanliness and organization of the kitchen at all times

Key Requirements
. Minimum 2-5 years of experience in cooking and kitchen operations
. Knowledge of food hygiene and safety standards (Food Hygiene Certificate required)
. Strong leadership and organizational skills
. Willing to work shifts, weekends, and public holidays

Working Location: Kallang way