Cook for Lounges

JobScope & Responsibilities

• Food Preparation & Cooking:
• Perform daily mise en place (washing, peeling, cutting, and portioning ingredients).
• Prepare and cook menu items according to standard recipes.
• Ensure all dishes are plated attractively and served at the proper temperature.
• Buffet & Station Management:
• Set up, monitor, and replenish buffet counters or food displays promptly.
• Keep the kitchen, pantry, and live cooking stations organized, clean, and well-stocked throughout.
• Inventory & Waste Control:
• Assist in receiving, checking, and storing food deliveries properly.
• Practice First-In, First-Out (FIFO) stock rotation to ensure freshness and minimize food wastage.
• Inform the Chef-in-Charge or Supervisor when stock levels are running low.
• Hygiene & Safety Compliance:
• Adhere strictly to Singapore Food Agency (SFA) hygiene regulations and Workplace Safety and Health (WSH) guidelines.
• Maintain cleanliness and sanitization of all cooking equipment, utensils, chillers, and work surfaces.
• Monitor and log food holding and chiller temperatures daily.