Chef/Cook

RESERVED PTE. LTD.; Singapore; On-site; SGD 30,000 - 50,000; Full time

Job summary

An established industry player is on the lookout for a talented Chef specializing in Korean and Chinese cuisine. This role emphasizes expertise in stir-fry and pan-fry techniques, ensuring high standards of cleanliness and hygiene in food preparation. You will be responsible for preparing a variety of dishes, maintaining kitchen equipment, and working efficiently as part of a dynamic team. If you are passionate about culinary arts and thrive in a fast-paced environment, this opportunity is perfect for you.

Qualifications

• Proven experience as a Chef specializing in Korean and Chinese cuisine.
• Strong knowledge of food hygiene and safety standards.

Responsibilities

• Prepare food items while maintaining cleanliness and hygiene.
• Ensure timely food preparation and assist the Kitchen-In-Charge.

Skills

Korean Cuisine

Chinese Cuisine

Stir-fry Techniques

Pan-fry Techniques

Food Hygiene

Teamwork

Tools

Kitchen Equipment

Job description

Job Description: Chef specializing in Korean/Chinese Cuisine

We are seeking a skilled Chef with expertise in Korean and Chinese cuisine, particularly in stir-fry and pan-fry techniques.

Responsibilities include:

1. Preparing all food items as directed, maintaining cleanliness, hygiene, and timeliness.
2. Ensuring food preparation areas are clean and hygienic.
3. Following recipes, portion controls, and presentation standards set by the company.
4. Sorting, storing, and distributing ingredients appropriately.
5. Washing utensils and dishes, and storing them properly.
6. Restocking items as needed throughout the shift.
7. Preparing and accommodating all daily food products.
8. Properly using and maintaining all kitchen equipment.
9. Cleaning and maintaining food preparation equipment, floors, and stations, adhering to safety and sanitation standards.
10. Performing simple food preparation, packing, and sealing of food items.
11. Handling ad hoc duties as assigned.
12. Washing, peeling, chopping, cutting, and cooking foods.
13. Assisting the Kitchen-In-Charge with various kitchen tasks.
14. Reporting to the Master Chef.
15. Ensuring section readiness and overall cleanliness.
16. Maintaining hygiene standards and working efficiently as part of a team.
17. Performing weekly stock takes.