COOK

Job Description & Requirements

We are looking for a dedicated and skilled Cook to join our kitchen team at a well-established Indian Muslim restaurant in Singapore.

Key Roles and Responsibilities:

1. Food Preparation

Prepare and cook traditional Indian breakfast, lunch and dinner items such as:

Biryani, Roti Prata, Thosai, Poori, Chapati, Vadai

Prepare and cook popular local dishes with Indian-Muslim influence, including:

Mee Goreng, Nasi Goreng, Roti John, Maggi Goreng, Murtabak, Rojak

Mix and grind spices, doughs, and batters fresh each day.

Cut, chop, marinate, and prepare ingredients in advance to ensure efficient workflow during service.

2. Cooking and Service

Operate kitchen equipment such as flat iron griddles (for prata and thosai), woks (for fried rice and noodles), and deep fryers (for snacks like vadai and samosa).

Ensure each dish is cooked to consistent taste, appearance, and portion size.

Serve food promptly and efficiently, especially during peak hours like breakfast, lunch, and supper times.

3. Cleanliness and Food Hygiene

Follow NEA food hygiene standards strictly (e.g. handwashing, clean storage).

Ensure all cooking surfaces, utensils, and kitchen areas are clean and sanitised.

Store raw and cooked food properly to avoid contamination and spoilage.

4. Inventory and Stock Management

Keep track of daily ingredient usage and report low stock items to supervisor.

Help with the receiving, checking, and organising of fresh and dry ingredients.

5. Teamwork and Kitchen Operations

Work closely with other kitchen assistants, drink station staff, and service crew.

Maintain a calm and efficient attitude during busy periods.

Follow instructions from the head cook or kitchen supervisor and support team members when needed.

6. Customer Satisfaction

Adjust dishes upon customer request (e.g. less spicy, no onions).

Ensure all dishes are served hot, fresh, and neatly plated.

Take pride in food quality and presentation to attract repeat customers.

7. Flexibility and Adaptability

Be willing to learn new recipes or seasonal menu items.

Adapt to shifts during weekends, public holidays, and festive seasons (e.g. Ramadan, Deepavali, Hari Raya).