COOK

JAI INTEGRATED TECHNOLOGIES PTE. LTD.; Singapore; On-site; SGD 28,000 - 47,000; Full time

Job summary

JAI INTEGRATED TECHNOLOGIES PTE. LTD. is seeking a restaurant cook in Singapore to prepare, cook, and plate menu items according to recipes and quality standards, while maintaining a clean, safe kitchen environment.

The role also requires mise-en-place, station setup, FIFO stock management, and strict adherence to hygiene regulations to ensure food safety. You will coordinate with line cooks and service staff during peak hours to ensure smooth operation.

Qualifications

• Prepare and cook menu items according to recipes and quality standards.
• Maintain clean, safe, hygienic kitchen environment.
• Follow FIFO stock management and portion control.

Responsibilities

• Food Preparation & Cooking: prepare, portion, chop, season, and cook ingredients.
• Mise-en-Place & Station Setup: set up and restock cooking stations.
• Quality & Freshness Control: check ingredient freshness and monitor portions.
• SFA Compliance & Hygiene: adhere to Singapore Food Agency regulations and sanitation.
• Peak-Hour Coordination: coordinate with line cooks and service staff during busy periods.
• Equipment & Inventory Management: operate appliances, track stock, report maintenance.

Skills

Food preparation

Cooking skills

Safety compliance

Kitchen teamwork

Tools

Grills & ovens

Food safety equipment

Job description

A restaurant cook job description in Singapore

outlines daily kitchen duties, safety compliance, and food preparation standards

Core Job Summary

Responsible for preparing, cooking, and plating menu items according to restaurant recipes and quality standards while maintaining a clean, safe, and hygienic kitchen environment.

Key Responsibilities and Duties

• Food Preparation & Cooking: Prepare, portion, chop, season, and cook ingredients (grilling, frying, baking, boiling) following established recipes and presentation standards.
• Mise-en-Place & Station Setup: Set up and restock cooking stations before service, ensuring all tools, ingredients, and equipment are ready.
• Quality & Freshness Control: Check the freshness of raw and cooked ingredients, apply "First In, First Out" (FIFO) storage best practices, and monitor portion sizes to control food waste.
• SFA Compliance & Hygiene: Maintain strict adherence to Singapore Food Agency (SFA) food safety, hygiene, and sanitation regulations, including regular cleaning of workstations and equipment.
• Peak-Hour Coordination: Coordinate with line cooks, kitchen assistants, and service/front-of-house staff to ensure smooth order flow during busy periods.
• Equipment & Inventory Management: Operate kitchen appliances safely, track daily inventory levels, report maintenance needs, and assist with stock replenishment.