CDP / COMMIS / COOK

Cut Butchery Grill Pte Ltd; Singapore; On-site; SGD 28,000 - 39,000; Full time

Benefits offered by this job

Good benefits and welfare

Job summary

Cut Butchery Grill Pte Ltd in Singapore is seeking a CDP/Demi Chef/Commis/Cook to join our experienced kitchen team. You will handle food preparation, mise en place, and assist various stations such as wood-fire, grill, smoker, and hot kitchen, ensuring consistency with Woodsmen standards.

The role requires preparing sauces, stocks, and accompaniments, maintaining hygiene per SFA and HACCP, and working collaboratively during service to deliver high-quality dishes across Western, French, and

Qualifications

• Experience in Western/French/Asian cuisine.
• Ability to prep mise en place and assist in kitchen operations.
• Strong teamwork and communication in high-pressure service.
• Willingness to learn and adapt.

Responsibilities

• Prepare and portion ingredients according to Woodsmen recipes and standards.
• Complete daily miseenplace for service efficiently and on time.
• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins.
• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs.
• Ensure proper labelling, dating, rotation, and storage of all food items.
• Monitor freshness and quality of ingredients before use.
• Support prep production for both à la carte and event/service requirements.
• Maintain consistency in portioning and presentation standards.
• Operate assigned section during service independently with supervision.
• Execute dishes according to Woodsmen standards, recipes, and plating guides.
• Support wood-fire, grill, smoker, rotisserie, or hot kitchen operations where assigned.
• Ensure proper cooking temperatures, seasoning, texture, and timing of dishes.
• Coordinate with other sections for smooth ticket flow and communication.
• Assist in managing ticket pacing during peak periods.
• React quickly and calmly under pressure during service.
• Ensure all dishes leave the kitchen in a clean, presentable, and consistent manner.
• Maintain cleanliness and organisation of workstation at all times.
• Follow opening and closing procedures for assigned section.
• Assist with stock replenishment and inventory checks.
• Report low stock levels, wastage, spoilage, or equipment issues to supervisors.
• Minimise food wastage and practice proper yield management.
• Ensure all equipment is used safely and maintained properly.
• Support receiving and checking of goods when required.
• Assist in maintaining kitchen pars and prep schedules.
• Follow all SFA food hygiene regulations and HACCP procedures.
• Maintain high standards of personal hygiene and kitchen sanitation.
• Ensure proper temperature control for chilled, frozen, and cooked products.
• Prevent cross-contamination of allergens, raw, and cooked products.
• Participate in cleaning schedules and deep cleaning duties.
• Ensure proper handling and storage of chemicals and cleaning agents.
• Attend mandatory food safety and operational trainings.
• Work closely with Sous Chefs, CDPs, and fellow kitchen team members.
• Support teammates during busy service periods.
• Maintain professional and respectful communication in the kitchen.
• Receive feedback positively and continuously improve performance.
• Assist with training junior team members when required.
• Uphold Woodsmen culture, standards, and professionalism.
• Participate in menu trials, R&D sessions, and tasting sessions when required.
• Support brunch, event, or activation services as scheduled.
• Assist in setup and breakdown for special events or promotions.
• Carry out any additional operational duties assigned by management.

Skills

Team player

Attention to detail

Willing to learn

Fast-paced service

Tools

Butchery

Wood-fire grill

Grill cooking

Sauces & stocks

Job description

Growing team and career growth path.

Looking for immediate crew. No foreign quota available.

Join experienced team, looking for good team player. happy go luck attitude. focused and willing to learn more.

Handling Western/French/Asian cuisine

Good benefits and welfare

Message Resume: +65 839

Message Resume: +65 839

CDP / DEMI CHEF/ COMMIS / COOK

Key Responsibilities

Food Preparation & Mise En Place

• Prepare and portion ingredients according to Woodsmen recipes and standards.
• Complete daily miseenplace for service efficiently and on time.
• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins.
• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs.
• Ensure proper labelling, dating, rotation, and storage of all food items.
• Monitor freshness and quality of ingredients before use.
• Support prep production for both à la carte and event/service requirements.
• Maintain consistency in portioning and presentation standards.

Cooking & Service Execution

• Operate assigned section during service independently with supervision.
• Execute dishes according to Woodsmen standards, recipes, and plating guides.
• Support wood-fire, grill, smoker, rotisserie, or hot kitchen operations where assigned.
• Ensure proper cooking temperatures, seasoning, texture, and timing of dishes.
• Coordinate with other sections for smooth ticket flow and communication.
• Assist in managing ticket pacing during peak periods.
• React quickly and calmly under pressure during service.
• Ensure all dishes leave the kitchen in a clean, presentable, and consistent manner.

Kitchen Operations

• Maintain cleanliness and organisation of workstation at all times.
• Follow opening and closing procedures for assigned section.
• Assist with stock replenishment and inventory checks.
• Report low stock levels, wastage, spoilage, or equipment issues to supervisors.
• Minimise food wastage and practice proper yield management.
• Ensure all equipment is used safely and maintained properly.
• Support receiving and checking of goods when required.
• Assist in maintaining kitchen pars and prep schedules.

Food Safety & Hygiene

• Follow all SFA food hygiene regulations and HACCP procedures.
• Maintain high standards of personal hygiene and kitchen sanitation.
• Ensure proper temperature control for chilled, frozen, and cooked products.
• Prevent cross-contamination of allergens, raw, and cooked products.
• Participate in cleaning schedules and deep cleaning duties.
• Ensure proper handling and storage of chemicals and cleaning agents.
• Attend mandatory food safety and operational trainings.

Teamwork & Communication

• Work closely with Sous Chefs, CDPs, and fellow kitchen team members.
• Support teammates during busy service periods.
• Maintain professional and respectful communication in the kitchen.
• Receive feedback positively and continuously improve performance.
• Assist with training junior team members when required.
• Uphold Woodsmen culture, standards, and professionalism.

Additional Duties

• Participate in menu trials, R&D sessions, and tasting sessions when required.
• Support brunch, event, or activation services as scheduled.
• Assist in setup and breakdown for special events or promotions.
• Carry out any additional operational duties assigned by management.

Message Resume: +65 839

Message Resume: +65 839