Cook / Senior Cook / CDP

Singapore Recreation Club; High Street, Penarth; On-site; GBP 26,000 - 37,000; Full time

Job summary

Singapore Recreation Club in the United Kingdom is seeking a dedicated chef to oversee the daily food service operations across all SRC FNB outlets, banqueting functions, and food & beverage events. You will collaborate with the Executive Chef to organize and prepare banquet events.

This role emphasizes maintaining high hygiene standards, managing mise en place, ensuring first-in/first-out stock control, and presenting dishes per standard recipes.

Qualifications

• High standards of hygiene and cleanliness in all kitchen areas.
• Ensure Mise en Place freshness & quality.
• Follow standard recipes for food presentation and cooking methods.
• Maintain first-in/first-out (FIFO) system for Mise en Place.
• Prepare Mise en Place for banquet events and functions.
• Uphold good personal hygiene at all times.

Responsibilities

• Accountable for daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events.
• Assist Executive Chef in daily operation, organizing & preparing all banquet events.
• Ensure hygiene and cleanliness in all kitchen areas.
• Check Mise en Place daily for freshness and quality.
• Ensure food presentation and cooking methods follow standard recipes.
• Maintain a FIFO system for Mise en Place.
• Ensure Mise en Place is ready for ala carte operation.
• Always check and clean all equipment.
• Assist in the preparation of Mise en Place for all banquet events and functions order.
• Maintain good personal hygiene at all times.

Job description

Role and Responsibilities

1. Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions
2. Assist Executive Chef in daily operation, organizing & preparing all banquet events.
3. To ensure & maintain high standard of hygiene and cleanliness in all kitchen areas.
4. To ensure daily that all Mise en Place is checked for freshness & quality.
5. All food presentation & cooking method must follow according to standard recipe.
6. To ensure first in/first out system for all Mise en Place.
7. To ensure section Mise en Place is ready for ala carte operation.
8. Always check and clean all equipment.
9. To assist in preparation of Mise en Place for all banquet events and functions order.
10. To upkeep and maintain good personal hygiene at all times.

Others

• Any other duties/projects as assigned by Supervisor and/or Management
• Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace
• Not engage in any unsafe or negligent act that may endanger yourself or others working around you
• Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment