Roles & Responsibilities
Job Responsibilities :
👨🍳 1. Kitchen Operations & Supervision
- Lead the entire kitchen team — cooks, kitchen helpers, and service staff.
- Plan and assign daily food preparation and cooking tasks.
- Ensure smooth kitchen operations during busy hours.
🍛 2. Menu Planning & Food Preparation
Plan and develop daily menus with variety and cost efficiency.Prepare and cook high-quality meals according to restaurant standards.Maintain authentic taste, consistency, and presentation for all dishes.🧂 3. Quality & Hygiene Control
Ensure all food items meet Singapore Food Agency (SFA) hygiene and safety regulations.Maintain cleanliness in cooking area, equipment, and storage rooms.Monitor food storage and ensure FIFO (First-In, First-Out) practice.💰 4. Inventory & Cost Management
Manage ingredient stock levels , monitor wastage, and control kitchen costs.Coordinate with suppliers for daily purchasing and deliveries.Keep accurate records of usage, wastage, and menu costing.👥 5. Staff Training & Leadership
Train junior cooks, helpers, and new staff in kitchen procedures and recipes.Maintain discipline, teamwork, and a positive work environment.Ensure all staff follow proper hygiene and safety standards.🕒 6. Coordination & Reporting
Work closely with restaurant management for daily operation updates.Report any kitchen maintenance, safety, or manpower issues promptly.Job Requirements :
✅ Strong knowledge of Indian / Asian / International cuisines (as per outlet type).
✅ Must understand food safety and SFA regulations .
✅ Good leadership, time management, and communication skills.
Ayyakannu Buvaneswaran, EA : R1217664, Ministry of Recruiters Pte Ltd, MOM LIC : 12C5314
Tell employers what skills you have
Recipes
Leadership
Ingredients
Able To Multitask
Food Safety
Cooking
Inventory
Cost Management
Purchasing
Menu Costing
Sanitation
Restaurant Management
Time Management
Assembling
Communication Skills
HACCP