Commis Cook

OLIVIA RESTAURANT PTE. LTD.; Singapore; On-site; SGD 22,000 - 31,000; Full time

Job summary

Olivia Restaurant is seeking a Commis cook to handle daily food preparation and assist the Sous Chef in delivering high-quality dishes. The role requires following instructions, maintaining hygiene, and coordinating with the team to meet service standards.

You will contribute to accurate inventory, proper food handling, and support in maintaining consistent presentation across all menu items. Strong teamwork and adherence to HACCP guidelines are essential.

Qualifications

• At least 1 year of working experience in the related field.
• Knowledge of hygiene, safety and correct use of equipment.

Responsibilities

• Handle daily food preparation and duties as assigned to meet restaurant standards.
• Follow instructions from superiors and coordinate with the Sous Chef.
• Ensure production, preparation and presentation meet quality standards at all times.
• Maintain guest satisfaction while controlling food costs and waste.
• Operate and maintain kitchen equipment and report malfunctions.
• Guide and train subordinates to ensure teamwork and efficiency.

Skills

Food preparation

Quality control

HACCP knowledge

Staff training

Job description

Olivia Restaurant is looking for Commis cook

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.
• Use good hygiene that dictates the "HACCP program".
• At least 1 Year(s) of working experience in the related field is required for this position.