COOK

Al Rahman Restaurant; Singapore; On-site; SGD 32,000 - 46,000; Full time

Job summary

Al Rahman Restaurant in Singapore is seeking a reliable Line Cook to join our kitchen team. You will be responsible for food preparation, cooking to recipe standards, and presenting dishes with consistent quality.

You will set up your station, ensure timely service, maintain cleanliness, and adhere to food safety and hygiene regulations. The role requires hard work, attention to detail, and a passion for delivering great-tasting meals.

Qualifications

• Prepare, cook, and present dishes according to recipes and standards.
• Ensure on-time preparation and service during daily operations.
• Maintain consistency in quality, taste, portions, and presentation.
• Handle storage, rotation and inventory awareness.
• Follow food safety, hygiene, and sanitation regulations.

Responsibilities

• Prepare, cook, and present dishes according to the restaurant's recipes, standards, and specifications.
• Ensure all food is prepared and served on time during daily operations.
• Maintain consistency in food quality, taste, portion sizes, and presentation.
• Set up and organize the assigned kitchen station before service.
• Ensure proper handling, storage, and rotation of food ingredients .
• Monitor food inventory and inform the supervisor of low stock or ingredient shortages.
• Maintain cleanliness and organization of kitchen stations, equipment, and utensils.
• Follow food safety, hygiene, and sanitation regulations at all times.
• Minimize food wastage and ensure proper use of ingredient.

Skills

Food preparation

Cooking

Food safety

Kitchen organization

Quality control

Job description

We are looking for a reliable, passionate, and hardworking Line Cook to join our kitchen team. The successful candidate will be responsible for food preparation, cooking, maintaining food quality, and ensuring smooth daily kitchen operations while following food safety and hygiene standards.

Responsibilities:

• Prepare, cook, and present dishes according to the restaurant's recipes, standards, and specifications.

• Ensure all food is prepared and served on time during daily operations.

• Maintain consistency in food quality, taste, portion sizes, and presentation.

• Set up and organize the assigned kitchen station before service.

• Ensure proper handling, storage, and rotation of food ingredients .

• Monitor food inventory and inform the supervisor of low stock or ingredient shortages.

• Maintain cleanliness and organization of kitchen stations, equipment, and utensils.

• Follow food safety, hygiene, and sanitation regulations at all times.

• Minimize food wastage and ensure proper use of ingredient.