Prep Cooks (main Kitchen)

JR FOODS PTE. LTD.; Singapore; On-site; SGD 26,000 - 36,000; Full time

Job summary

JR FOODS PTE. LTD. is seeking a Kitchen Prep Professional to support large-scale ingredient preparation and station readiness in our main prep area.

You will handle butchering, portioning, marinating, labeling, FIFO rotation, and safe operation of prep equipment while maintaining cleanliness and organized cold rooms and stores. This role requires teamwork during peak times and adherence to food safety standards.

Qualifications

• Experience in large-scale ingredient preparation (butchering, portioning, marinating, cutting, blanching, pre-cooking).
• Labeling and storing prep items with correct dates.
• Maintain par levels and communicate stock needs.
• Team player capable of supporting multiple stations during peak demand.

Responsibilities

• Prepare and portion ingredients according to recipes.
• Operate prep equipment safely (slicers, mixers, steamers, tilt pans).
• Deliver prepped items to stations before service.
• Receive and organize deliveries with Receiving Clerk.
• Maintain cleanliness and organization of main prep kitchen, cold rooms, and stores.
• Follow FIFO rotation and waste minimization practices.
• Support other stations during peak or understaffed periods.

Job description

• Perform large-scale ingredient preparation: butchering, portioning, marinating, cutting, blanching, and pre-cooking
• Produce stocks, sauces, pastes, dressings, and base preparations according to standardized recipes
• Ensure all prepped items are correctly labelled with preparation dates and stored at appropriate temperatures
• Maintain par levels for all stations and communicate stock needs to the Chef de Partie
• Support kitchen operations by delivering prepped items to stations before service
• Assist in receiving and organizing incoming deliveries alongside the Receiving Clerk
• Maintain the cleanliness and organization of the main prep kitchen, including cold rooms and dry stores
• Follow proper FIFO rotation and waste minimization practices
• Operate prep equipment (slicers, mixers, steamers, tilt pans) safely and efficiently
• Support all kitchen stations during peak demand or short-staffed situations