Cook

KEEFTHEBEEF PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local steakhouse in Singapore is seeking a Cook to handle food preparation, cooking, and quality control for its famous steak dishes. Ideal candidates should have experience in a cooking role, knowledge of safety practices, and the ability to work well in a team. This position requires a passion for continuous improvement and keeping kitchen standards high. The role is part of a contract from now until December 31, 2025.

Qualifications

• Proven experience as a Cook in a similar establishment.
• Strong knowledge of cooking methods, ingredients, and equipment.
• Ability to work efficiently in a fast-paced environment.

Responsibilities

• Prepare ingredients according to recipes and restaurant standards.
• Cook steaks to the correct doneness requested by customers.
• Monitor food quality and ensure proper seasoning.
• Keep work station and kitchen clean and organized.
• Assist in inventory and stock management.

Skills

Cooking techniques

Food safety knowledge

Communication skills

Teamwork

Job description

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full‑filled restaurant serving a range of steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger‑style butter broiled steak cooked at high temperature. The occurring Maillard reaction* sweetens the steak and creates the multi‑dimensional flavour.

Contract Job from now till December 31, 2025

Responsibilities of a Cook in a Steakhouse

• Food Preparation
  • Prepare ingredients according to recipes and steakhouse standards (meats, vegetables, sauces).
  • Ensure proper portioning and marination of steaks and other proteins.
  • Chop, slice, and prep garnishes, sides, and accompaniments.
• Cooking & Plating
  • Cook steaks and other menu items to the correct doneness requested by customers.
  • Manage grilling, searing, and broiling techniques safely and efficiently.
  • Plate dishes attractively according to steakhouse presentation standards.
• Quality Control
  • Monitor food quality, freshness, and proper seasoning.
  • Check for proper internal temperatures of steaks, poultry, and seafood.
  • Ensure all dishes leaving the kitchen meet the restaurant’s standard.
• Kitchen Safety & Hygiene
  • Follow proper food safety and hygiene practices (storage, handling, cross‑contamination).
  • Keep the work station and kitchen clean and organized.
  • Operate kitchen equipment safely.
• Inventory & Stock Management
  • Monitor ingredient levels and assist in receiving deliveries.
  • Properly store ingredients and rotate stock to minimize waste.
  • Report shortages or issues to the head chef or kitchen manager.
• Teamwork & Communication
  • Coordinate with chefs, line cooks, and servers to ensure smooth service.
  • Communicate any issues with orders or equipment promptly.
  • Assist colleagues during high‑volume periods.
• Dishwashing & Cleaning in the absence of our dishwasher
  • Wash and sanitize dishes, utensils, pots, and pans.
  • Maintain cleanliness of sinks, counters, and cooking surfaces.
  • Dispose of waste properly and assist in keeping the kitchen hygienic.
• Continuous Improvement
  • Learn new cooking techniques and menu items.
  • Suggest improvements in prep, recipes, or plating.
  • Stay updated on steakhouse trends and customer preferences.