Cook / Assistant Cook (Western / Asian | Tuas)

Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards. He/she needs to follow established food production programs and procedures. This includes appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Responsibilities:

Responsible for the preparation, seasoning and cooking of food in accordance with the Standard Operating Procedures (SOP)
Ensure the cleanliness in the kitchen
Cook and package batches of food
Cook the exact number of items ordered by each customer, working on several different orders simultaneously; operate large-volume cooking equipment; prepare and serve beverages
Measure ingredients required for specific food items being prepared
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions
Verify that prepared food meets requirements for quality and quantity.
Clean, stock, and restock workstations and display cases.
Order and take delivery of supplies.
Ensure proper labelling of food items after preparation.
Ensure the correct rotation by FIFO and maintain stock level of all food products.

Skills/Qualifications:

Minimum 1 year of culinary experience
Possess Basic Food Hygiene certificate