COOK

Your tasks

Core Job Summary Responsible for preparing, cooking, and plating menu items according to restaurant recipes and quality standards while maintaining a clean, safe, and hygienic kitchen environment.

Key Responsibilities and Duties

• Food Preparation & Cooking: Prepare, portion, chop, season, and cook ingredients (grilling, frying, baking, boiling) following established recipes and presentation standards.
• Mise-en-Place & Station Setup: Set up and restock cooking stations before service, ensuring all tools, ingredients, and equipment are ready.
• Quality & Freshness Control: Check the freshness of raw and cooked ingredients, apply "First In, First Out" (FIFO) storage best practices, and monitor portion sizes to control food waste.
• SFA Compliance & Hygiene: Maintain strict adherence to Singapore Food Agency (SFA) food safety, hygiene, and sanitation regulations, including regular cleaning of workstations and equipment.
• Peak-Hour Coordination: Coordinate with line cooks, kitchen assistants, and service/front-of-house staff to ensure smooth order flow during busy periods.
• Equipment & Inventory Management: Operate kitchen appliances safely, track daily inventory levels, report maintenance needs, and assist with stock replenishment.

Other

A restaurant cook job description in Singapore outlines daily kitchen duties, safety compliance, and food preparation standards