Cook

Pvg Sea Pte Ltd; Singapore; On-site; SGD 30,000 - 36,000; Full time

Benefits offered by this job

Salary 3k SGD

5-day week

Performance bonus

Medical cover

Dental benefits

Career growth

Staff meals

Attendance allowance

Job summary

NiKU IKU in Singapore is seeking kitchen crew to prepare yakiniku and nitsuke, uphold halal standards, and deliver dishes to the NiKU iKU quality.

You will manage station setup, maintain cleanliness, and respond to feedback in English or Chinese, with a 5-day work week and opportunities for career progression.

Qualifications

• Maintain halal and food safety standards.
• Handle high queue without compromising quality.
• Accept feedback and apply corrections.
• Communicate in English or Chinese.

Responsibilities

• Cook core dishes (yakiniku, nitsuke) to NiKU iKU standards.
• Hold portions and sauces to spec, accommodate custom orders.
• Prepare ingredients and set up station before service; reset after.
• Complete pre-opening/closing checks and record results.
• Keep station clean, hygienic and halal-compliant; separate utensils/ingredients.
• Check incoming ingredients by sight/smell; reject substandard items.
• Receive goods, log them, print expiry labels for opened packs.
• Respond to messages in English or Chinese via Lark/SMS/WhatsApp.
• Wear protective equipment and follow oil/equipment procedures.
• Report near misses and incidents the day they occur.
• Maintain stock levels and flag shortages before they affect service.

Skills

Food safety

Halal compliance

Communication

Teamwork

Tools

Kitchen equipment

Job description

NiKU IKU

Halal Yakiniku | Grilled & Simmered Japanese Takeout

BENEFITS:

• Salary starts from $3,000 per month

• 5-day work week

• Performance Bonus

• Medical Coverage

• Dental Benefits

• Career Growth & Progression

• Staff Meals

• Attendance Allowance

Responsibilities

• Cook every core dish to the NiKU iKU standard: yakiniku and nitsuke
• Hold portion and sauce to specification on every dish, including customised orders.
• Prepare ingredients and set up the station before service, and reset it after.
• Complete pre-opening, pre-closure and triple checks, and record them.
• Keep the station clean, hygienic and halal-compliant, including separation of utensils and ingredients.
• Check ingredients at the station when they arrive, by sight and smell, and reject what fails.
• Receive goods, record them, and print an expiry-date label for any food once its pack is opened, for example edamame.- Reply to work messages on Lark, SMS or WhatsApp in English or Chinese.
• Wear the correct protective equipment and follow hot-oil and equipment procedure.
• Report every near miss and every incident on the day it happens.
• Keep the station stocked through service and flag a shortage before it stops the line.

Requirements

• Hold the standard when the queue is long, rather than trading quality for speed.
• Speak up about a food safety or halal concern, including to someone more senior, and keep speaking until it is dealt with.
• Take feedback and corrections without getting defensive, and apply them at the next service.
• Help a new crew member find things and learn the station, without being asked to.
• Show the core values of the company in an open kitchen where customers can see the work.