Preschool Kitchen Chef — Nutritious Menus & Hygiene

EtonHouse International Education Group; Singapore; On-site; SGD 27,000 - 36,000; Full time

Job summary

EtonHouse International Education Group in Singapore invites applications for a Kitchen Cook at our preschool sites. You will prepare a well-balanced, nutritious menu for morning snacks, lunch and afternoon snacks, and maintain high standards of kitchen hygiene and safety.

Responsibilities include planning rotating menus, managing stock and budgeting, ensuring proper food storage, labeling with expiry dates, and cooperating with the Chef and Kitchen Team.

Qualifications

• Professional certificate or NITEC in F&B services or equivalent.
• Minimum 2 years cooking experience, preferably in preschool/childcare.
• Excellent communication and interpersonal skills.
• Able to work well independently as well as in a team.

Responsibilities

• Plan and prepare a balanced rotating menu considering dietary and cultural requirements of children.
• Ensure food is hygienically stored and storage areas kept clean.
• Order stock aligned with requirements; manage accounts and budget.
• Maintain correct stock levels, rotate stock, label items with expiry dates.
• Uphold high standards of kitchen hygiene and safety; daily cleaning of equipment.
• Wash crockery and utensils using dishwasher where appropriate.
• Maintain correct freezer and fridge temperatures.
• Follow Food and Nutrition Guidelines in food preparation and serving.
• Ensure waste materials are removed to designated waste store.
• Report catering-related accidents to the chef and complete documentation.

Skills

Communication skills

Teamwork

Hygiene and safety

Independent worker

Education

Professional Certificate/NITEC - Food & Beverage Services Management or equivalent

Job description

EtonHouse International Education Group in Singapore invites applications for a Kitchen Cook at our preschool sites. You will prepare a well-balanced, nutritious menu for morning snacks, lunch and afternoon snacks, and maintain high standards of kitchen hygiene and safety.

Responsibilities include planning rotating menus, managing stock and budgeting, ensuring proper food storage, labeling with expiry dates, and cooperating with the Chef and Kitchen Team.