LINE COOK

SELERA KAMPUNG PLACE PTE. LTD.; Singapore; On-site; SGD 27,000 - 36,000; Full time

Job summary

SELERA KAMPUNG PLACE PTE. LTD. in Singapore is seeking a Line Cook to prepare and cook dishes according to recipes and restaurant standards, while maintaining station setup and plating quality.

You will work with kitchen staff to handle busy service periods, ensure food safety, manage portions, stock, and cleanliness, and follow the Chef's instructions for smooth operations.

Qualifications

• Experience as a line cook or in a fast-paced kitchen.
• Knowledge of food safety and sanitation.
• Ability to follow recipes and restaurant standards.

Responsibilities

• Prepare and cook food according to recipes and restaurant standards.
• Set up the assigned cooking station before service.
• Prepare ingredients such as vegetables, meat, seafood, sauces, and garnishes.
• Cook food according to customer orders and required quality standards.
• Maintain proper portion sizes and presentation.
• Ensure food is cooked at the correct temperature and safely.
• Maintain cleanliness and hygiene of the workstation and kitchen equipment.
• Follow food safety and sanitation procedures.
• Check the quality and freshness of ingredients before use.
• Coordinate with other kitchen staff during busy service periods.
• Refill ingredients and maintain adequate stock at the station.
• Store food properly and label items according to company procedures.
• Minimize food wastage and report damaged or spoiled ingredients.
• Assist with cleaning and closing duties after service.
• Follow instructions from the Chef or Kitchen Supervisor.

Job description

Line Cook – Roles & Responsibilities

Prepare and cook food according to recipes and restaurant standards.

Set up the assigned cooking station before service.

Prepare ingredients such as vegetables, meat, seafood, sauces, and garnishes.

Cook food according to customer orders and required quality standards.

Maintain proper portion sizes and presentation.

Ensure food is cooked at the correct temperature and safely.

Maintain cleanliness and hygiene of the workstation and kitchen equipment.

Follow food safety and sanitation procedures.

Check the quality and freshness of ingredients before use.

Coordinate with other kitchen staff during busy service periods.

Refill ingredients and maintain adequate stock at the station.

Store food properly and label items according to company procedures.

Minimize food wastage and report damaged or spoiled ingredients.

Assist with cleaning and closing duties after service.

Follow instructions from the Chef or Kitchen Supervisor.