COOK

Labbaik Restaurant; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A well-established Indian Muslim restaurant in Singapore is seeking a dedicated Cook to prepare traditional Indian dishes and local favorites. The ideal candidate will ensure food quality, maintain hygiene standards, and work efficiently within a team during peak service hours. Flexibility and a willingness to learn new recipes are essential for adapting to a dynamic menu.

Qualifications

• Experience preparing authentic Indian cuisine including Biryani and Roti Prata.
• Knowledge of food hygiene standards and practices.
• Ability to operate kitchen equipment safely and efficiently.

Responsibilities

• Prepare and cook traditional Indian and local dishes.
• Maintain cleanliness and hygiene in the kitchen.
• Manage inventory and communicate stock needs.

Skills

Food Preparation Skills

Cooking Techniques

Food Hygiene Knowledge

Teamwork

Job description

Job Description & Requirements

We are looking for a dedicated and skilled Cook to join our kitchen team at a well-established Indian Muslim restaurant in Singapore.

Key Roles and Responsibilities:

• Food Preparation: Prepare and cook traditional Indian breakfast, lunch and dinner items such as Biryani, Roti Prata, Thosai, Poori, Chapati, Vadai. Prepare and cook popular local dishes with Indian-Muslim influence, including Mee Goreng, Nasi Goreng, Roti John, Maggi Goreng, Murtabak, Rojak. Mix and grind spices, doughs, and batters fresh each day. Cut, chop, marinate, and prepare ingredients in advance to ensure efficient workflow during service.
• Cooking and Service: Operate kitchen equipment such as flat iron griddles (for prata and thosai), woks (for fried rice and noodles), and deep fryers (for snacks like vadai and samosa). Ensure each dish is cooked to consistent taste, appearance, and portion size. Serve food promptly and efficiently, especially during peak hours like breakfast, lunch, and supper times.
• Cleanliness and Food Hygiene: Follow NEA food hygiene standards strictly (e.g. handwashing, clean storage). Ensure all cooking surfaces, utensils, and kitchen areas are clean and sanitised. Store raw and cooked food properly to avoid contamination and spoilage.
• Inventory and Stock Management: Keep track of daily ingredient usage and report low stock items to supervisor. Help with the receiving, checking, and organising of fresh and dry ingredients.
• Teamwork and Kitchen Operations: Work closely with other kitchen assistants, drink station staff, and service crew. Maintain a calm and efficient attitude during busy periods. Follow instructions from the head cook or kitchen supervisor and support team members when needed.
• Customer Satisfaction: Adjust dishes upon customer request (e.g. less spicy, no onions). Ensure all dishes are served hot, fresh, and neatly plated. Take pride in food quality and presentation to attract repeat customers.
• Flexibility and Adaptability: Be willing to learn new recipes or seasonal menu items. Adapt to shifts during weekends, public holidays, and festive seasons (e.g. Ramadan, Deepavali, Hari Raya).