Job Responsibilities:
1. Kitchen Operations & Supervision
- Lead the entire kitchen team - cooks, kitchen helpers, and service staff.
- Plan and assign daily food preparation and cooking tasks.
- Ensure smooth kitchen operations during busy hours.
2. Menu Planning & Food Preparation
- Plan and develop daily menus with variety and cost efficiency.
- Prepare and cook high-quality meals according to restaurant standards.
- Maintain authentic taste, consistency, and presentation for all dishes.
3. Quality & Hygiene Control
- Ensure all food items meet Singapore Food Agency (SFA) hygiene and safety regulations.
- Maintain cleanliness in cooking area, equipment, and storage rooms.
- Monitor food storage and ensure FIFO (First-In, First-Out) practice.
4. Inventory & Cost Management
- Manage ingredient stock levels, monitor wastage, and control kitchen costs.
- Coordinate with suppliers for daily purchasing and deliveries.
- Keep accurate records of usage, wastage, and menu costing.
5. Staff Training & Leadership
- Train junior cooks, helpers, and new staff in kitchen procedures and recipes.
- Maintain discipline, teamwork, and a positive work environment.
- Ensure all staff follow proper hygiene and safety standards.
6. Coordination & Reporting
- Work closely with restaurant management for daily operation updates.
- Report any kitchen maintenance, safety, or manpower issues promptly.
Job Requirements:
Strong knowledge of Indian / Asian / International cuisines (as per outlet type).
Must understand food safety and SFA regulations.
Good leadership, time management, and communication skills.
Ayyakannu Buvaneswaran, EA: R1217664, Ministry of Recruiters Pte Ltd, MOM LIC: 12C5314
