Senior Cook

Key Responsibilities Food Production: Prepare and cook a variety of dishes according to established recipes and high quality standards. Kitchen Operations: Oversee daily station workflows, ensure correct portion control, and monitor food presentation. Team Supervision: Supervise, mentor, and train Commis Cooks and junior kitchen staff. Inventory Management: Monitor stock levels, rotate ingredients, assist with ordering, and minimize waste. Hygiene & Safety: Ensure compliance with national food safety regulations and workplace safety standards. Job Requirements Experience: Typically 3 to 5 years of culinary experience, often in specific cuisines (e.g., Asian preparation, Japanese, or North Indian). Certification: Food hygiene certifications (e.g., WSQ Food Safety Course Level 3 in Singapore) are highly preferred. Skills: Excellent knife skills, ability to multitask in high-pressure environments, and basic inventory tracking proficiency. Physical Demands: Stamina to stand for extended shifts and lift heavy supplies.