- Woodlands North Region (Singapore) Singapore
Full Time Cook- Assistant Cook-Chef- Sous Chef Jobs, Salary up to SGD 5,500 in MJ FNB PTE. LTD. North Region (Singapore) - Maukerja
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Job Description
Responsibilities
Lead daily food preparation:
Measure, mix, chop, and portion high-quality ingredients according to standardized recipes.
Execute complex dishes:
Cook and present appetizers, entrees, and desserts using various techniques (grilling, baking, sautéing, broiling).
Manage the cooking line:
Coordinate the timing of dishes during peak hours to ensure all orders at a table are served together.
Maintain quality control:
Taste, inspect, and approve all plates before they leave the kitchen to ensure presentation, temperature, and flavor meet restaurant standards.
Supervise junior culinary staff:
Guide and oversee Line Cooks, Prep Cooks, and Stewards during service.
Train and mentor team members:
Onboard new kitchen staff, teaching them kitchen protocols, recipe execution, and knife skills.
Delegate daily kitchen tasks:
Assign prep work and cleaning stations to team members to ensure smooth operations.
Enforce kitchen policies:
Ensure all staff members adhere to company standards, dress codes, and operational procedures.
Maintain high hygiene standards:
Ensure the kitchen line, workstations, and cooking equipment are kept clean, sanitized, and organized.
Enforce food safety regulations:
Implement local health department standards and
HACCP (Hazard Analysis Critical Control Point)
guidelines.
Monitor food storage:
Oversee proper labeling, dating, and rotation of ingredients using the
FIFO (First In, First Out)
method.
Track temperature logs:
Regularly check and record temperatures of refrigerators, freezers, and cooked foods to prevent foodborne illnesses.
Manage kitchen inventory:
Check stock levels daily and report shortages to the Sous Chef or Head Chef.
Minimize food waste:
Monitor portion control and find creative ways to utilize leftover ingredients safely.
Assist with ordering and receiving:
Inspect incoming food deliveries for freshness, quality, and correct quantity.
Assist in menu development:
Collaborated with the Head Chef to create seasonal specials, test new recipes, and calculate food costs.
Measure, mix, chop, and portion high-quality ingredients according to standardized recipes.
Execute complex dishes:
Cook and present appetizers, entrees, and desserts using various techniques (grilling, baking, sautéing, broiling).
Manage the cooking line:
Coordinate the timing of dishes during peak hours to ensure all orders at a table are served together.
Maintain quality control:
Taste, inspect, and approve all plates before they leave the kitchen to ensure presentation, temperature, and flavor meet restaurant standards.
Supervise junior culinary staff:
Guide and oversee Line Cooks, Prep Cooks, and Stewards during service.
Train and mentor team members:
Onboard new kitchen staff, teaching them kitchen protocols, recipe execution, and knife skills.
Delegate daily kitchen tasks:
Assign prep work and cleaning stations to team members to ensure smooth operations.
Enforce kitchen policies:
Ensure all staff members adhere to company standards, dress codes, and operational procedures.
Maintain high hygiene standards:
Ensure the kitchen line, workstations, and cooking equipment are kept clean, sanitized, and organized.
Enforce food safety regulations:
Implement local health department standards and
HACCP (Hazard Analysis Critical Control Point)
guidelines.
Monitor food storage:
Oversee proper labeling, dating, and rotation of ingredients using the
FIFO (First In, First Out)
method.
Track temperature logs:
Regularly check and record temperatures of refrigerators, freezers, and cooked foods to prevent foodborne illnesses.
Manage kitchen inventory:
Check stock levels daily and report shortages to the Sous Chef or Head Chef.
Minimize food waste:
Monitor portion control and find creative ways to utilize leftover ingredients safely.
Assist with ordering and receiving:
Inspect incoming food deliveries for freshness, quality, and correct quantity.
Assist in menu development:
Collaborated with the Head Chef to create seasonal specials, test new recipes, and calculate food costs.
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