Cook

JOB HIGHLIGHTS

• Only for Singaporeans or PR applicants
• Possess valid food hygiene certificate
• 48 hours a week, 6 working days a week

RESPONSIBILITIES

Perform Food Preparation and Manage Food Safety andQuality Standard

• Ensure all food preparation is carried out according to the Standard Recipes and Operating Procedures
• Ensure consistent food standard is maintained at all times; conduct checks for quality, consistency and presentation of food
• Ensure standards of food hygiene, health and safety are monitored and adhered to all statutory food hygiene and sanitation guidelines by SFA
• Ensures proper labelling of food items after preparation
• Ensures the correct rotation by FIFO and maintain stock levels of all food products
• Ensures the proper stocking of raw materials required for the kitchen
• Continuously develop cooking skills through on-job training to be able to manage all the stations efficiently and productively
• Constantly rectify and improve issues /procedures to improve food standard
• Always maintain adequate stock
• Receive deliveries, check quality/expiry dates, and store items properly

Meet Customer Expectations

• Work with Head Chef/ Sous Chef/ Junior Sous Chef to handle food issues/complaints effectively and manage customer satisfaction promptly and appropriately.
• Constantly rectify and improve on food issues to manage and ensure customer satisfaction.

Upkeep and maintain Cleanliness of the Kitchen

• Ensure the kitchen, workstations, equipment and utensils are well-cleaned and maintained at all times.
• Ensure all kitchen equipment are serviced regularly.
• Ensure uniform is well kept and good personal and food hygiene is maintained at all times.
• Follow NEA/SFA food safety and hygiene standards. Wear proper attire: apron, hairnet, gloves.
• Dispose of waste and do dishwashing when needed.