- Singapore
Full Time LINE COOK Jobs, Salary up to SGD 5,000 in KARUBI SINGAPORE (PTE. LTD.) - Maukerja
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Job Description
Responsibilities
1. Food Preparation
Prepare ingredients before service (
mise en place
)
Chop vegetables, portion meat, and prepare sauces
Marinate proteins and prepare ingredients for cooking
Follow recipe measurements and preparation methods
Ensure ingredients are fresh and stored correctly
2. Cooking and Plating
Cook menu items according to recipes and kitchen standards
Manage a specific station (grill, fryer, wok, sauté, etc.)
Ensure consistency in taste, temperature, and presentation
Plate dishes neatly according to restaurant standards
Coordinate with other cooks so orders are served together
3. Kitchen Organization and Cleanliness
Keep the workstation clean and organized
Follow food safety and hygiene standards
Wash and sanitize equipment and surfaces
Dispose of waste properly
Store ingredients properly and label items when necessary
4. Inventory and Stock Control
Monitor ingredient levels during service
Inform the chef or supervisor when items are running low
Follow
FIFO (First In, First Out)
for ingredient rotation
Assist with receiving and storing deliveries
5. Teamwork and Communication
Communicate clearly with chefs and kitchen staff during service
Follow instructions from the
Head Chef or Sous Chef
Work efficiently under pressure during busy periods
Willing to work during weekends and public holidays.
Able to stand for a long period of time.
Assist other stations when needed
Prepare ingredients before service (
mise en place
)
Chop vegetables, portion meat, and prepare sauces
Marinate proteins and prepare ingredients for cooking
Follow recipe measurements and preparation methods
Ensure ingredients are fresh and stored correctly
2. Cooking and Plating
Cook menu items according to recipes and kitchen standards
Manage a specific station (grill, fryer, wok, sauté, etc.)
Ensure consistency in taste, temperature, and presentation
Plate dishes neatly according to restaurant standards
Coordinate with other cooks so orders are served together
3. Kitchen Organization and Cleanliness
Keep the workstation clean and organized
Follow food safety and hygiene standards
Wash and sanitize equipment and surfaces
Dispose of waste properly
Store ingredients properly and label items when necessary
4. Inventory and Stock Control
Monitor ingredient levels during service
Inform the chef or supervisor when items are running low
Follow
FIFO (First In, First Out)
for ingredient rotation
Assist with receiving and storing deliveries
5. Teamwork and Communication
Communicate clearly with chefs and kitchen staff during service
Follow instructions from the
Head Chef or Sous Chef
Work efficiently under pressure during busy periods
Willing to work during weekends and public holidays.
Able to stand for a long period of time.
Assist other stations when needed
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