RESTAURANT CAPTAIN AND COOK - D25 Kranji, Woodgrove, Woodlands, SG

Roles & Responsibilities

• Develop and curate innovative and appealing menus, considering dietary preferences and seasonal ingredients
• Must need to work on weekends and public holidays
• Preparation of menus relevant to a diversity of clients
• Ordering and stock control of food and related items
• Participating in the development of training and appraisal of kitchen staff
• Preparation and cooking of food for clients
• Maintain a clean and tidy kitchen
• Ensure the maintenance of kitchen equipment and report any breakdown
• Ensure kitchen security at all times
• Adhere to all policies
• Health and Safety at Work
• Environmental Health Regulations
• Care Home Safety Policy
• Able to work rotating shift
• Able to work early morning & late night whenever required
• Willing to work long hours whenever required
• Perform other duties as assigned by management
• Daily operations of the kitchen including production, preparation & presentation.
• Ensure all items of highest quality at all times.
• Efficient management of food costs & wastage.
• Maximizing the overall food & beverage department profit.
• Quality levels of production including cleanliness, sanitation & hygiene.
• Creative menu planning on a timely basis
• In-charge of the kitchen
• Monitor kitchen flow
• Procurement & purchasing
• Staffing & timetable
• Daily operations of the kitchen including production, preparation & presentation.
• Ensure all items of highest quality at all times.
• Efficient management of food costs & wastage.
• Maximizing the overall food & beverage department profit.
• Quality levels of production including cleanliness, sanitation & hygiene
• Creative menu planning on a timely basis
• Must need to know how to cook the following items
• Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta
• Fish Molee. Famous in South India
• Kerala Karimeen Fry.
• Aila Curry.
• Prawns Kuzhambu.
• Kheema with Coconut Curry
• Chicken Roast.
• Payyoli Chicken Fry.
• Chettinadu Chicken
• Crab (Small and Big Size)
• Mutton Biriyani
• Chicken Biriyani
• Egg Biriyani
• Prawn Biriyani
• hettinad Dry Pepper Chicken,
• Chettinad Kozhi Kuzhambu,
• Spicy Chettinad Fish Fry Recipe
• Chettinad Mutton Chops Kuzhambu Recipe
• Chettinad Nandu Varuval Recipe
• Thalapakkati Style Chicken Biryani
• Mutton Chukka Varuval
• Chicken Ghee Roast
• Chettinad Chicken Kuzhambu
• Small Variety Fish Fry
• Boondhi Raita
• Boiled Egg
• Fruit Custard
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned
• Lead and manage kitchen staff, including hiring, training, and scheduling
• Ensure all dishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh and high-quality ingredients
• Monitor kitchen operations to ensure compliance with health and safety regulations
• Create and implement new recipes and culinary techniques
• Manage inventory, control costs, and optimize kitchen efficiency
• Maintain a clean and organized kitchen environment, overseeing equipment maintenance
• Stay informed about culinary trends and incorporate new ideas into the menu
• Kitchen Management : Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.
• Staff Leadership : Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.
• Inventory & Supplies : Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.
• Menu Planning : Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.
• Compliance : Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.
• Cost Control : Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Tell employers what skills you have

Recipes

Menu Development

Always Punctual

Ingredients

Restaurants

Cooking

Work Well Under Pressure

Inventory

Sanitation

Environmental Health

Inventory Control

Waste Reduction

Equipment Maintenance

Pressure

Cost Control

Kitchen Management