Total 6 Director/C-Level cook job vacancies in D23 Hillview, Dairy Farm, Bukit Panjang, Choa Chu Kang

We are korean restaurant,looking for experience korean food chief cook, with traditional recipes setting up menus and preparing high-quality dishes.

Applicant should be able to delegate tasks to kitchen staffs to ensure meals are prepared in a timely manner. Also you should be familiar with sanitation regulations in accordance to Singapore Government standard.

"Chef Roll" is another name for a knife roll, the one thing that chefs take with them from job to job. Successful applicant will be short listed for interviews.

The Chief Cook is responsible for overseeing the kitchen's daily operations, ensuring the preparation of high-quality, authentic Indian vegetarian dishes. They lead the kitchen team by supervising food preparation, cooking, and plating, ensuring consistency in taste, presentation, and adherence to health and safety standards. The Chief Cook manages inventory, orders fresh ingredients, and controls food costs by minimizing waste. They collaborate with the restaurant manager to design menus, introduce seasonal or regional specialties, and accommodate dietary preferences. Additionally, the Chief Cook trains kitchen staff, enforces proper cooking techniques, and maintains a clean, organized kitchen. Strong culinary expertise in Indian vegetarian cuisine, leadership skills, and attention to detail are key to success in this role.

JOB DESCRIPTION

• Prepare culinary dishes and meals as per orders requested by servers
• To be accurate and consistent in the preparation of dishes
• Monitor and support other cooking staff in preparing culinary dishes and meals
• Develop new menu items while improvising existing ones
• Adhere to quality in preparing recipe and meals
• Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes
• To maintain high standard of hygiene at all times
• Teach and train other staffs
• Manage and maintain kitchen expenses, food cost, inventory and staffing within budgetary limits
• Comply with nutrition and sanitation regulations and safety standards

REQUIREMENTS:

• Diploma/Degree
• Excellent cooking skills
• Facilitate effective communication and engagement at workplace
• Demonstrate sous vide method
• Facilitate effective work teams
• Maintain workplace safety and health policies and procedures
• Manage productivity improvement and supervise quality procedures
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Possess a strong sense of initiative and positive work attitude

Experience in preparing Prata Dough Flipping & cooking.

Able to work Public Holidays.

Follow all guidelines for food hygiene and health and safety as per NEA guidelines.

monitoring stock take and stock rotation.

Take full responsibility for the cleaning of the kitchen and workspaces

Able to work under pressure

All food preparation procedures strictly adhere to Company’s standards and National food safety regulations

Assist in planning and creating menus, recipes and daily specials

Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times

Other duties as and when assigned

Guide and assist trainees

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter.

3. Able to prepare and cook South Indian dishes, North Indian dishes and Mamak Marination, such as Chicken/Fish/Mutton Curry, Kerala Fish Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, Pongal, Thalapakattu/ Dum/ Keema/ Kozhikode Briyani.

4. Able to prepare North Indian Foods such as Tandoori Chicken, Tikka Masala, Rogan Josh, Channa/ Panneer/ Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken i & etc.

5. Able to prepare Indian Sweets such as Kesary, Halwa, Rasagulla, Gulab Jamun, Vatlapam, Badam Milk, Kunafe, Baklava, Palkova, Badam Gheer, Rasmalai, Murukku, and other items for festive snack series.

6. Able to prepare meats, cutting, slicing and de-veining meats.

7. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

9. Physically fit to carry heavy loading up to 40kg.

10. Able to meet production requirements and make ingredients requests based on production output.

11. Manage cooks in kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as all-rounder.

12. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

13. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.

14. Record temperature gauge for chillers and freezers daily.

15. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

16. Able to read and dish out foods based on platform orders, bulk and regular orders.

17. Always ensure use of Personal Protective Equipment.

18. Ensure kitchen KPIs are met.

19. Reports to Director.

Skills Required:

1. Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).

2. Able to operate large capacity cooking equipment, woks and stove.

3. Able to work long hours as operations commence from 4am to 4pm and different shifts.

4. Multiskilled to handle multiple products at one time and handle staff movements and stations.

5. Able to lift heavy bags (up to 40kg)

Education Qualification / Experience:

No education required, preferably experienced in culinary arts for at least 10 years’ experience.

Key Selection Criteria:

1. Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)

2. Ability to work on different shifts and manage staff

3. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

1. Manufacturing Kitchen / Mamak Stall some times to assess use of products

2. Long hours due to long operational hours

3. Physically able to stand long hours

4. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training

Salary Range:

$3,800 - $6,000

Remunerations:

Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave

Recruitment Contact:

Pls send resume to HR Lead at 9859-4009 (WhatsApp only) or email [email protected].

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES