KITCHEN MANAGER

SEI GROUP (S) PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local food service establishment in Singapore is seeking a Cook responsible for preparing meals, processing orders, and maintaining cleanliness. You will collaborate with a team to ensure delicious and safe food production. Ideal candidates should have strong interpersonal skills and the ability to handle high-pressure kitchen environments. This role offers an opportunity to work in a dynamic setting with a focus on quality.

Qualifications

• Ability to work as part of a team on complex dishes.
• Interpersonal skills for interaction with variety of staff.
• Must ensure dishes meet expectations of management and customers.
• Ability to follow recipes and prepare dishes correctly.
• Must handle heat and work long shifts.

Responsibilities

• Prepare ingredients and process customer orders.
• Cook and present food according to recipes.
• Maintain cleanliness and safety in work area.
• Check quality and freshness of ingredients.
• Operate kitchen equipment effectively.

Skills

Teamwork

Interpersonal skills

Accountability

Comprehension and organization

Ability to stand for long periods

Job description

A Cook is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals, and cleaning their workspace throughout the day to follow health and safety guidelines.

DUTIES & RESPONSIBILITIES

Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well. They often have the following responsibilities:

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers

COOK SKILLS AND QUALIFICATIONS

• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts