Cook #sgup

1. Role Description:
This Position oversees all the production of food served at the restaurant. He/she develops recipes and menus monitors food quality and presentation estimates food and labour costs while maintaining the highest quality and sanitation standards. He/she may also monitor and control stock levels and liaise with the relevant suppliers for food orders. He/she supervises cooks and other workers engaged in food preparation and enforces proper implementation of health and safety procedures in the kitchen. He/she may prepare season and cook speciality foods and complex dishes.

2. Specific Responsibilities:
1. The Trainee shall control and direct the food preparation processes and any other relative activities ranging from menu creation, plating design, kitchen staff management as well as inventory management to be in line with the direction of the Company Directors. In addition, communicate well with kitchen crew and service crew.

2. The Trainee shall focus on establishing excellent standards of food quality and production and acts as a controller in assuring consistency of all the products that leave the kitchen within the given time limit. As a leader of the kitchen team, the cook should hold regular meetings with staff to discuss food quality and production.

3. The Trainee shall come up with solutions to maximise revenue opportunities through competitive pricing of F&B products and services and compete in competitions to help company gain fame.

4. The Trainee shall take full responsibility to oversee daily kitchen operations and giving ideas to the kitchen team for special events/holiday packages.

5. The Trainee will be able to assist in hiring, managing and training kitchen staff, and oversee the work of subordinates, solving any conflict as they arises. The Trainee shall estimate staff’s workloads and compensation.

6. The Trainee shall construct menus with new or existing culinary creations, ensuring variety and quality of the serving. He/She shall also plan orders of equipment or ingredients according to identified shortages especially food products.

3. Competencies:
1. Take charge of all kitchen related activities and communication skill

2. Establishing excellent standard of food quality and production in a timely fashion

3. Increase competitivity in the Food and Beverage industry to gain fame for company

4. Taking full responsibility in good decision making in all Operations related matters

5. Managing People, as well as maintaining good relationship within team and conflict management.

6. Up-to-date with culinary trends and optimizing kitchen processes.

4. Duration of Traineeships: 6 months

5. Approved Training Allowance: Mature Mid-Career Individuals - $2400