Job Description

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.