Cook

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.