Head Cook #SGUnitedjobs

Job Description &

Requirements

We at Sri Kumbhakarna,

with a vast experience of 65 collective years in the Food and

Beverage Industry, present with the authenticity of the taste of

the Coastal Andhra Godavari delicacies in an authentic ambience.

The cuisine comprises of a diverse selection of Veg and Non-veg

dishes.

VARIETY is always been the IN thing at

Sri Kumbhakarna. The dishes are cooked in the traditional manner

that has been passed down from the generations while meeting the

expectation of the ever changing taste buds of tourists visit from

various parts from all over the world

Sri

Kumbhakarna - Singapore will be a fine-dining restaurant priced

moderately with a capacity of 100pax. It will offer the authentic

tastes of Andhra Pradesh - India, a leading producer of spices,

rice and millets. Our menu will include the signature dishes of

Andhra Pradesh, South Indian and

Indo-Chinese.

We are looking for an experienced

and qualified Head cook to manage Indian F&B specialized in

Coastal Andhra Cuisine, South Indian and Indo-Chinese. This role

will supervise and coordinate activities of food preparation,

kitchen, pantry and storeroom. Manage food stuff orders, kitchen

supplies and keep track of inventory. Keep Menu up to date to best

match customer demand and feedback. Plan, participate in menu

planning, prepare, apportioning foods, utilize food surpluses and

optimize overall Kitchen

costs.

Responsibilities

Prepared food and menus for special events and parties

such as holidays, happy hours, and birthdays

Hire and train kitchen cooks, set prices for food

items

Ability to apply basic knife

skills

Maintain menu knowledge and food

presentation

Effectively communicate with

management, and staff

Address guest questions,

needs or concerns right away to ensure the guests complete

satisfaction.

Perform all duties as deemed

necessary for the success of the team

Monitor

and complete food ordering, intake and inspection of delivered

items, as well as the monthly supervision of food

inventory

Prepare meals up to standards and

expectations. Organize and customize daily food and beverage menus

according to the needs and safety of all children and

staff

Complete the calculation of the monthly

meal count, maintained cleanliness of the entire kitchen,

equipment, and operating machinery

NEA skills

certification for Food Hygiene and Food officer is

preferred

Bachelor's Degree or Diploma or

Equivalent

Prefer Diploma or Skills

certification in F&B Culinary courses

• Proven experience as head cook

Preferably past experience in the relevant F&B,

Indian F&B, Coastal Andhra, South Indian and

Indo-Chinese

Exceptional proven ability of

kitchen management

Ability in dividing

responsibilities and monitoring progress

Outstanding communication and leadership

skills

Up-to-date with culinary trends and

optimized kitchen processes

Good understanding

of useful computer programs (MS Office, restaurant management

software, POS)

Credentials in health and

safety training