COOK

Bagus Cuisine; Singapore; On-site; SGD 27,000 - 36,000; Full time

Job summary

Bagus Cuisine is seeking a reliable Line Cook to join our kitchen team. You will be responsible for food preparation, cooking, maintaining quality, and ensuring smooth daily operations while upholding food safety standards.

Responsibilities include setting up stations, maintaining FIFO, managing inventory, and keeping the kitchen clean and organized to support consistent, high-quality dishes.

Qualifications

• Prepare, cook, and present dishes according to recipes and standards.
• Ensure timely preparation and serving during daily operations.
• Maintain consistency in quality, taste, portion sizes, and presentation.
• Set up and organize kitchen stations before service.
• Follow food safety, hygiene, and sanitation regulations at all times.
• Minimize food wastage and use ingredients efficiently.

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.

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.