Restaurant Cook

Job Summary Prepare and lead authentic Bangladeshi cuisine production while managing kitchen operations, staff, and inventory to deliver high-quality food and service in a fast-paced restaurant environment. Responsibilities Prepare and cook authentic Bangladeshi dishes following established recipes, quality standards, and customer expectations Plan, prepare, and update weekly menus incorporating seasonal and specialty dishes to enhance customer offerings Manage day-to-day kitchen operations to ensure smooth workflow and timely food preparation Supervise, train, and guide kitchen staff to uphold high standards of food preparation, presentation, hygiene, and productivity Monitor food quality, taste, and portion control to maintain consistency across all dishes Manage kitchen inventory by monitoring stock levels and placing timely orders for ingredients and supplies Prepare large quantities of food efficiently for catering orders while maintaining quality and meeting delivery deadlines Ensure strict compliance with Singapore food safety, hygiene, and sanitation regulations to maintain a safe kitchen environment Coordinate with front-of-house teams to ensure prompt, accurate, and efficient order preparation and service Work split shifts from 5:30 AM to 8:30 PM and 5:00 PM to 10:00 AM, including weekends and public holidays, with flexibility for overtime as operational needs arise Required competencies and certifications Minimum 7–8 years of relevant experience as a Cook in a Bangladeshi or South Asian restaurant, demonstrating expertise in authentic Bangladeshi cuisine Strong knowledge of Bangladeshi spices, traditional cooking techniques, and menu planning Ability to lead and supervise a kitchen team in a fast-paced restaurant environment Good inventory management and kitchen organisation skills Physical fitness to work efficiently under pressure while maintaining high food quality and hygiene standards Preferred competencies and qualifications No formal education is required