- Yishun North Region (Singapore) Singapore
SRI LOTUS CATERING & SERVICES PTE. LTD. Hiring! Full Time Cook in North Region (Singapore), Earn up to SGD 9,500 - Ricebowl
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Job Description
Responsibilities
Job Description
Lead and supervise the kitchen team in the daily preparation and production of food.
Plan menus, recipes, portion sizes, and food presentation according to the company’s standards.
Oversee food preparation, cooking, plating, and quality control.
Ensure compliance with Singapore food-safety, hygiene, and workplace-safety requirements.
Manage food inventory, including ordering ingredients and monitoring stock levels and wastage.
Control food costs and maintain appropriate portion and yield standards.
Train, guide, and evaluate junior cooks and kitchen staff.
Coordinate kitchen operations with the service and management teams.
Develop and introduce new dishes while maintaining consistency in taste and presentation.
Requirements
Relevant culinary qualification or equivalent professional training.
5–8 years of relevant professional kitchen experience
, preferably including supervisory or senior-cook experience.
Strong knowledge of food preparation, cooking techniques, menu planning, and food safety.
Experience supervising and training kitchen staff.
Knowledge of inventory management, food costing, and kitchen operations.
Ability to work independently and make operational decisions within the kitchen.
Good communication and teamwork skills.
Ability to work shifts, weekends, and public holidays when required.
Relevant experience in the company’s cuisine or food concept is preferred.
Lead and supervise the kitchen team in the daily preparation and production of food.
Plan menus, recipes, portion sizes, and food presentation according to the company’s standards.
Oversee food preparation, cooking, plating, and quality control.
Ensure compliance with Singapore food-safety, hygiene, and workplace-safety requirements.
Manage food inventory, including ordering ingredients and monitoring stock levels and wastage.
Control food costs and maintain appropriate portion and yield standards.
Train, guide, and evaluate junior cooks and kitchen staff.
Coordinate kitchen operations with the service and management teams.
Develop and introduce new dishes while maintaining consistency in taste and presentation.
Requirements
Relevant culinary qualification or equivalent professional training.
5–8 years of relevant professional kitchen experience
, preferably including supervisory or senior-cook experience.
Strong knowledge of food preparation, cooking techniques, menu planning, and food safety.
Experience supervising and training kitchen staff.
Knowledge of inventory management, food costing, and kitchen operations.
Ability to work independently and make operational decisions within the kitchen.
Good communication and teamwork skills.
Ability to work shifts, weekends, and public holidays when required.
Relevant experience in the company’s cuisine or food concept is preferred.
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