Pre-Service Setup (Mise en Place): Wash, peel, chop, and portion proteins, produce, and sauces before service begins. Stock your assigned station with pans, utensils, and fresh ingredients so you can cook smoothly during rush hours.
Live-Order Execution: Cook menu items to order across designated stations (such as grill, sauté, fry, or garde manger). Time multiple tickets simultaneously so every dish for a table finishes at the exact same moment.
Quality & Plating: Follow standardized restaurant recipes to keep flavors and portion sizes consistent. Plate dishes cleanly with appropriate garnishes before passing them to the expediter or servers.
Food Safety & Hygiene: Monitor cooking and holding temperatures to meet local food safety regulations (such as Singapore Food Agency hygiene standards). Sanitize cutting boards, knives, and prep surfaces throughout the shift to prevent cross-contamination.
Inventory & Waste Control: Label and date all prepped items and leftovers using the First-In, First-Out (FIFO) rotation method. Track ingredient usage during your shift and alert the Sous Chef or Head Chef when stock runs low.
End-of-Shift Breakdown: Deep-clean cooking equipment, grills, fryers, and prep stations at the end of service. Properly wrap, seal, and store remaining ingredients in walk-in chillers or freezers.
