Cook

SUPERHUATS PTE. LTD.; Dublin; On-site; EUR 19,000 - 33,000; Full time

Job summary

SUPERHUATS PTE. LTD. in Dublin seeks a dedicated line cook to support a busy kitchen. You will handle mise en place, cook to order, and keep stations clean and organized during service.

We expect strict adherence to recipes, plating standards, food safety, and FIFO inventory. You will collaborate with the expeditor and chefs to ensure timely, high-quality dishes. This role also involves deep-cleaning and proper storage of leftovers for the next shift.

Responsibilities

• Pre-Service Setup: wash, peel, chop, and portion proteins, produce, and sauces before service.
• Live-Order Execution: cook items to order across stations and time multiple tickets so every dish for a table finishes at the exact same moment.
• Quality & Plating: follow recipes and plate dishes with appropriate garnishes before passing them to the expediter or servers.
• Food Safety & Hygiene: monitor cooking and holding temperatures to meet local food safety regulations and sanitize surfaces to prevent cross-contamination.
• Inventory & Waste Control: label and date all prepped items and leftovers using FIFO and alert when stock runs low.
• End-of-Shift Breakdown: deep-clean cooking equipment and store leftovers properly in walk-in chillers or freezers.

Job description

• Pre-Service Setup (Mise en Place): Wash, peel, chop, and portion proteins, produce, and sauces before service begins. Stock your assigned station with pans, utensils, and fresh ingredients so you can cook smoothly during rush hours.
• Live-Order Execution: Cook menu items to order across designated stations (such as grill, sauté, fry, or garde manger). Time multiple tickets simultaneously so every dish for a table finishes at the exact same moment.
• Quality & Plating: Follow standardized restaurant recipes to keep flavors and portion sizes consistent. Plate dishes cleanly with appropriate garnishes before passing them to the expediter or servers.
• Food Safety & Hygiene: Monitor cooking and holding temperatures to meet local food safety regulations (such as Singapore Food Agency hygiene standards). Sanitize cutting boards, knives, and prep surfaces throughout the shift to prevent cross-contamination.
• Inventory & Waste Control: Label and date all prepped items and leftovers using the First-In, First-Out (FIFO) rotation method. Track ingredient usage during your shift and alert the Sous Chef or Head Chef when stock runs low.
• End-of-Shift Breakdown: Deep-clean cooking equipment, grills, fryers, and prep stations at the end of service. Properly wrap, seal, and store remaining ingredients in walk-in chillers or freezers.