Commis Chef

Hollandse Club; Singapore; On-site; SGD 25,000 - 33,000; Full time

Job summary

Hollandse Club in Singapore is seeking a Cook to execute culinary tasks under the guidance of Chef de Partie and Sous Chefs, ensuring quality and compliance with health and sanitation standards.

The role covers following recipes, maintaining FIFO, handling various cuisines, and working flexible shifts. Diploma in Culinary Arts preferred; 1–3 years hands-on experience valued; knowledge of Japanese and European cuisines considered an advantage.

Qualifications

• Diploma or certification in Culinary Arts.
• 1–3 years hands-on culinary experience.
• Ability to identify various types and categories of raw materials.
• Knowledge of different culinary styles and cuisines.
• Basic understanding of cooking techniques and food safety standards.
• Proficient in fundamental cooking preparation methods and proper knife handling.
• Willing and able to work on a shift schedule.
• Prior exposure to Japanese and European cuisine will be considered an advantage.

Responsibilities

• Follow instructions from the Chef de Partie and Sous Chefs to complete assigned tasks accurately and efficiently.
• Demonstrate flexibility to meet business needs, including working on any day of the week and any shift.
• Execute work lists provided by the Chef de Partie within the designated time frame.
• Monitor food production to ensure compliance with prescribed recipes, specifications, and portion control standards.
• Maintain food quality and presentation standards, ensuring all items meet sanitary requirements and follow the "First In, First Out" principle.
• Store food products appropriately in designated fridges and containers throughout the shift.
• Uphold cleanliness and sanitation standards in all culinary work areas, ensuring stations are cleaned after each service.
• Ensure safe and proper use of kitchen equipment at all times and provide guidance to colleagues on correct usage.
• Comply with company policies and statutory requirements related to health, safety, sanitation, and fire procedures.
• Report any maintenance issues to culinary management using proper procedures.

Skills

Knife skills

Food safety

Culinary techniques

Shift work

Japanese cuisine knowledge

European cuisine knowledge

Education

Diploma in Culinary Arts

Job description

About the role

Cook position in a kitchen environment, responsible for executing culinary tasks under the direction of Chef de Partie and Sous Chefs, maintaining food quality standards, and ensuring compliance with health, safety, and sanitation requirements.

Key responsibilities

• Follow instructions from the Chef de Partie and Sous Chefs to complete assigned tasks accurately and efficiently.
• Demonstrate flexibility to meet business needs, including working on any day of the week and any shift.
• Execute work lists provided by the Chef de Partie within the designated time frame.
• Monitor food production to ensure compliance with prescribed recipes, specifications, and portion control standards.
• Maintain food quality and presentation standards, ensuring all items meet sanitary requirements and follow the "First In, First Out" principle.
• Store food products appropriately in designated fridges and containers throughout the shift.
• Uphold cleanliness and sanitation standards in all culinary work areas, ensuring stations are cleaned after each service.
• Ensure safe and proper use of kitchen equipment at all times and provide guidance to colleagues on correct usage.
• Comply with company policies and statutory requirements related to health, safety, sanitation, and fire procedures.
• Report any maintenance issues to culinary management using proper procedures.

About you

• Diploma or certification in Culinary Arts.
• 1-3 years of hands-on experience in culinary arts.
• Ability to identify various types and categories of raw materials.
• Knowledge of different culinary styles and cuisines.
• Basic understanding of cooking techniques and food safety standards.
• Proficient in fundamental cooking preparation methods and proper knife handling.
• Willing and able to work on a shift schedule.
• Prior exposure to Japanese and European cuisine will be considered an advantage.