Cook

BAGUS CUISINE PTE. LTD.; Singapore; On-site; SGD 17,000 - 25,000; Full time

Job summary

BAGUS CUISINE PTE. LTD. is seeking a reliable Line Cook to join our kitchen team in Singapore.

The successful candidate will prepare, cook, and present dishes while adhering to recipes, standards, and food safety guidelines to ensure quality and timely service. The role focuses on maintaining consistency in taste, portion sizes, and presentation, setting up stations before service, and upholding cleanliness across all kitchen areas.

Qualifications

• Experience in a professional kitchen or line cooking role.
• Ability to follow recipes and maintain consistency in taste and portion sizes.
• Knowledge of food safety and hygiene standards.

Responsibilities

• Prepare, cook, and present dishes according to recipes and standards.
• Ensure timely dish preparation and service during daily operations.
• Maintain consistent quality, taste, portion sizes, and presentation.
• Set up the kitchen station before service.
• Handle, store, and rotate ingredients (FIFO).
• Monitor inventory and report shortages to supervisor.
• Keep kitchen stations, equipment, and utensils clean and organized.
• Follow food safety, hygiene, and sanitation regulations.
• Minimize waste and maximize ingredient utilization.

Skills

Food preparation

Cooking

Food safety

Job description

Job Summary: 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.

Key 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 (FIFO).
• 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 ingredients.