Job Description

Key Responsibilities

Food Preparation & Cooking: Prepare menu items according to established recipes, standards, and specialized techniques (such as Asian preparation, grilling, frying, or regional cuisines).
Station Management: Set up, organize, and manage daily food prep by specific kitchen stations before and during service.
Staff Supervision: Guide, mentor, and coordinate junior cooks and kitchen assistants to ensure a smooth workflow during peak hours.
Quality & Portion Control: Inspect ingredient freshness, monitor plating standards, and control portion sizes to minimize waste.
Inventory & Stock Tracking: Monitor stock levels, implement proper stock rotation (such as First-In, First-Out / FIFO), and flag replenishment needs to the chef or manager.
Hygiene & Safety: Ensure compliance with food safety, sanitation, and workplace regulations (such as Singapore Food Agency guidelines).

Requirements & Qualifications

Experience: Previous hands-on experience in food preparation and cooking within a commercial restaurant, hotel, or catering environment.
Culinary Skills: Strong command of core cooking methods, knife skills, and recipe execution.
Leadership & Organization: Ability to supervise team members, multitask in a high-pressure, fast-paced kitchen, and manage time effectively.
Knowledge: Familiarity with food hygiene, kitchen sanitation, and local safety rules.
Flexibility: Willingness to work shifts, weekends, and public holidays as required by F&B schedules.