South indian cook

The Hotel Cook is responsible for the preparation, cooking, presentation, and quality control of food served in the hotel's restaurants, banquet functions, room service operations, and catering events. The position also involves supervising kitchen staff, inventory control, food safety compliance, and maintaining efficient kitchen operations.

Key Responsibilities:

. Prepare, cook, and present high-quality dishes according to hotel standards and guest requirements.
. Plan daily food production schedules and coordinate food preparation activities.
. Ensure consistency in food taste, quality, portioning, and presentation.
. Prepare ingredients including cutting, marinating, seasoning, and cooking various food items.
. Handle breakfast, lunch, dinner, banquet, buffet, and special event food preparation.

Kitchen Management & Supervision

. Supervise Kitchen Helpers, Commis Cooks, Assistant Cooks, and Food Preparation Staff.
. Assign daily work duties and monitor staff performance.
. Train and guide junior kitchen staff on cooking techniques, hygiene standards, and food safety procedures.
. Coordinate kitchen workflow to ensure smooth operations during peak hours.
. Assist Executive Chef and Sous Chef in managing kitchen activities.

Inventory & Procurement

. Monitor stock levels of food ingredients, spices, beverages, and kitchen supplies.
. Conduct inventory checks and prepare stock reports.
. Coordinate with suppliers and purchasing departments regarding ingredient requirements.
. Inspect deliveries and ensure quality standards of received products.
. Minimize food wastage and maintain cost control measures.

Food Safety & Hygiene

. Ensure strict compliance with Singapore food safety and hygiene regulations.
. Maintain cleanliness of kitchen equipment, utensils, storage areas, refrigerators, and workstations.
. Monitor food storage temperatures and expiry dates.
. Implement HACCP and food hygiene procedures.
. Conduct regular sanitation checks within kitchen areas.

Banquet & Event Operations

. Assist in food preparation for conferences, weddings, corporate functions, and hotel events.
. Coordinate with banquet teams to ensure timely food service.
. Prepare special menus for VIP guests and private functions.
. Ensure adequate staffing and food preparation during large-scale events.

Quality Control

. Monitor food quality and presentation standards.
. Handle guest feedback regarding food quality and service.
. Ensure compliance with hotel operating procedures and brand standards.
. Assist management in developing new menu items and seasonal promotions.

Administrative Duties

. Prepare daily kitchen reports and inventory records.
. Monitor food costs and kitchen expenses.
. Assist in manpower scheduling and shift planning.
. Maintain proper documentation for food safety inspections and audits.

Additional Duties

. Assist in room service food preparation and delivery coordination.
. Support other hotel food and beverage outlets when required.
. Participate in hotel training programs and operational meetings.
. Perform any other kitchen, supervisory, operational, or food service-related duties assigned by management.

Requirements

. Minimum2- 4 years of experience in hotel, restaurant, or catering kitchen operations.
. Strong knowledge of international and Asian cuisine preparation.
. Experience in banquet and buffet food preparation.
. Leadership and supervisory skills.
. Knowledge of food hygiene, HACCP, and kitchen safety standards.
. Ability to work shifts, weekends, and public holidays.

Ayyakannu Buvaneswaran, EA:R1217664, MOM Lic: 12C5314