Commis Cook

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

Job summary

A leading hospitality company in Singapore is seeking a culinary professional to uphold high standards of food preparation and kitchen management. The ideal candidate has a diploma in culinary arts or hotel management, with at least 2 years of relevant experience. Responsibilities include ensuring quality and hygiene, minimizing waste, and maintaining inventory. This role requires a strong attention to detail and the ability to work under pressure.

Qualifications

• Minimum 2 years of relevant experience.
• Strong attention to detail and discipline.

Responsibilities

• Ensure tasks meet strong standards with precision.
• Prepare and cook food according to recipes.
• Minimize food wastage and adhere to cost control.
• Maintain hygiene and cleanliness in the kitchen.

Skills

Knowledgeable about European and Asian cuisine

Ability to multi-task under pressure

Education

Diploma in hotel/restaurant management or culinary arts

Job description

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture, ensuring quality, taste & presentation with attention to each preparation, that builds our strong reputation and brand with loyal following:

1. Ensure every task is executed up to our strong standards, including mise en place.
2. Prepare, cook & plate with precision according to recipes set that meets the specifications in quality and presentation in a timely manner.
3. Avoid & minimise any food wastage, adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.
4. Adhere to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.
5. Operate kitchen tools & equipment safely and responsibly, communicating any repairs needed.
6. Ensure all products received are of high quality & consistent as per specifications according to business needs, taking the necessary actions accordingly otherwise.
7. Conduct duties required for kitchen inventory with accuracy.
8. Deal with stock rotation and ensure proper food temperatures during preparation, cooking and organisation of storage. Maintain any food/ temperature logs accordingly.
9. Follow through all kitchen opening, closing and administrative duties as directed, clearly communicating any assistance required, or anticipations of excess or insufficient ingredients.
10. Constantly sharpen & strengthen culinary skills through training and/ or self-study, being a role model to any junior team members.
11. Adhere to the implementation of all action plans according to directions of the team.
12. Ensure high standards of hygiene, sanitation & cleanliness in all areas, with all workplace safety and hygiene regulatory guidelines followed at all times.
13. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS:

1. A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 2 years of relevant experience.

SKILLS:

1. Knowledgeable and passionate about European and Asian cuisine preferred, with the ability to multi-task & work efficiently under pressure.
2. Positive, attentive, adaptive, strong team player and well-disciplined with an eye for detail, whilst still having the ability to work independently with minimum supervision.