Cook

2 days ago

Singapore BLUE LOTUS RESTAURANT PTE. LTD. Full time

**Reporting Officer**:
Executive Chef / Sous Chef

**Role Description**:
As a Cook, the incumbent will be working closely with the sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating a understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.

The Cook’s top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.

The incumbent must assist the Sous Chef and Chef De Cuisine in exercising cost controlling to minimize wastage and spoilage of kitchen resources.

The Cook has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all ties.

**Scope and Responsibilities:
**i) **Leadership & People Management**
- Assist senior chefs as well as train and lead junior chefs

**ii) **Kitchen Operational Duties**
- Assist the Chef De Cuisine and Sous Chef
- Proper production and presentation of food items

**iii) **Risk Management**
- Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

**iv) **Other Roles and Responsibilities**
- Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Sous Chef

**Key Performance Indicators:
**i) **Aptitude**
- Consistency
- Efficiency
- Leadership

**ii) **Attitude**
- Team player
- Determination to only serve up the best

**iii) **Compliments from guests

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