Cook

GREEN JAY PTE. LTD.; Singapore; On-site; SGD 33,000 - 67,000; Full time

Job summary

GREEN JAY PTE. LTD. is seeking an experienced chef to produce all menu items to the Head Chef's standards, while maintaining strict hygiene and safety. The role requires creating recipes with costing oversight, and ensuring accurate stock rotation and portion control.

The ideal candidate has at least 3 years of relevant experience across Western and Asian cuisines (Japanese preferred), strong communication, and the ability to work independently in a fast-paced environment.

Qualifications

• 5 day work week
• At least 3 years of relevant experience
• Experience in both western and Asian cuisine (preferably Japanese) will be an advantage
• Basic communication and interpersonal skills
• Able to work independently

Responsibilities

• Produce all menu items to the Head Chef's standards.
• Maintain high hygiene, health, and safety standards.
• Report equipment failure and waste according to procedures.
• Control food waste and report waste per procedures.
• Ensure proper stock rotation and use-by dates.
• Adhere to portion controls.
• Maintain highest standard of food production and presentation.
• Clean and sanitise work surfaces, refrigeration, and stores.
• Wear protective clothing per code of practices.
• Keep kitchen secure, clean, and safe after shifts.
• Produce recipes and costing with Head Chef.
• Attend team briefs.
• Participate in monthly stock takes with plates and utensils.

Skills

5 day week

3+ years experience

Western & Asian cuisine

Communication skills

Independent worker

Job description

Job Description

• Produce all items relating to the menu to the Head Chef's standards.
• Maintain a high standards of hygiene and health and safety
• Ensure all equipment failure and hazards are reporting any waste in the correct procedure.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipe.
• Ensure work surfaces, refrigeration, stores sire cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the code of practices.
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Head Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefing.
• Participate in monthly physical stock take of the outlet, including but not limited to plates and utensils

Job Requirements

• 5 day work week
• At least 3 years of relevant experience
• Experience in both western and Asian cuisine (preferably Japanese) will be an advantage
• Basic communication and interpersonal skills
• Able to work independently