Cook (5 days per week)

Role Overview

The Cook is entrusted with preparing meals in accordance with stringent hygiene and quality standards while adhering to established food preparation protocols and recipes. This role requires maintaining cleanliness, managing supplies, ensuring timely food service, and collaborating efficiently within the kitchen team.

Key Duties

• Prepare food items by following menu recipes, presentation specifications, and food production procedures while complying with hygiene and sanitation standards.
• Organize and stock kitchen stations with all necessary ingredients and equipment prior to service.
• Coordinate food production timings with meal service to guarantee food quality, temperature, and appearance meet high standards.
• Store food correctly, including proper labeling with dates and items to ensure safety and freshness.
• Maintain a clean and sanitary work environment throughout the shift and ensure all used equipment is cleaned and maintained.
• Manage stock inventories and ensure orderly storage areas adhering to safety guidelines.
• Follow instructions and directives from the Head Chef or Chef in-charge consistently.
• Report equipment malfunctions or any incidents impacting kitchen operations or staff performance to management promptly.
• Foster professional relationships with colleagues and customers through positive conduct and teamwork.
• Handle all kitchen equipment responsibly and uphold company interests during all work situations.

Qualifications and Requirements

• Knowledge of food safety, sanitation, and personal hygiene requirements in a professional kitchen.
• Ability to follow detailed food preparation instructions and recipes accurately.
• Strong organizational skills to manage inventory and station supplies effectively.
• Capability to work harmoniously within a team environment under direction from senior kitchen staff.
• Commitment to maintaining cleanliness and proper handling of kitchen equipment at all times.

Additional Information

This position requires working 5 days per week onsite in Singapore. The successful candidate should be able to maintain quality and service standards under the guidance of senior kitchen personnel, acting in alignment with company policies.