- North Bridge Road Downtown Core Central Region (Singapore) Singapore
Kerja Sepenuh Masa Senior cook, Gaji tinggi SGD 4,800 di EK EMPLOYMENT CONSULTANTS PTE. LTD. Central Region (Singapore) - Maukerja
Senior cook
EK EMPLOYMENT CONSULTANTS PTE. LTD.
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Key Responsibilities
Food Preparation & Line Cooking:
Prepare, season, and cook menu items accurately, handle mise en place, and manage multiple orders or active kitchen stations during peak service.
Station Management:
Set up and maintain station organization, monitor food quality, presentation, and portion control, and step up to run the line in the absence of a Sous Chef or Head Chef.
Staff Guidance & Supervision:
Train, direct, and supervise junior cooks, commis cooks, and kitchen assistants.
Inventory & Stock Control:
Track ingredient usage, assist with ordering supplies, receive deliveries, and enforce first-in, first-out (FIFO) stock rotation.
Safety & Hygiene:
Ensure compliance with local food safety regulations (such as SFA or basic food hygiene standards), maintain temperature logs, and keep the kitchen and equipment clean.
Typical Requirements
Experience:
1 to 5 years of hands-on cooking experience in a restaurant, hotel, catering, or commercial kitchen environment.
Certifications:
Basic Food Hygiene Certificate or Food Safety Course Level 1 (Level 2 is often an advantage).
Skills:
Strong knife skills, mastery of core cooking techniques, ability to work under high pressure, and reliable teamwork and leadership traits.
Working Conditions:
Flexibility to work shifts, weekends, and public holidays.
Food Preparation & Line Cooking:
Prepare, season, and cook menu items accurately, handle mise en place, and manage multiple orders or active kitchen stations during peak service.
Station Management:
Set up and maintain station organization, monitor food quality, presentation, and portion control, and step up to run the line in the absence of a Sous Chef or Head Chef.
Staff Guidance & Supervision:
Train, direct, and supervise junior cooks, commis cooks, and kitchen assistants.
Inventory & Stock Control:
Track ingredient usage, assist with ordering supplies, receive deliveries, and enforce first-in, first-out (FIFO) stock rotation.
Safety & Hygiene:
Ensure compliance with local food safety regulations (such as SFA or basic food hygiene standards), maintain temperature logs, and keep the kitchen and equipment clean.
Typical Requirements
Experience:
1 to 5 years of hands-on cooking experience in a restaurant, hotel, catering, or commercial kitchen environment.
Certifications:
Basic Food Hygiene Certificate or Food Safety Course Level 1 (Level 2 is often an advantage).
Skills:
Strong knife skills, mastery of core cooking techniques, ability to work under high pressure, and reliable teamwork and leadership traits.
Working Conditions:
Flexibility to work shifts, weekends, and public holidays.
Peringatan Penting
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