Senior Cook

NHG Health; Singapore; On-site; SGD 28,000 - 39,000; Full time

Job summary

NHG Health in Singapore is seeking a Kitchen Assistant to support the Chef De Partie and Demi Chef De Partie in inpatient meal service and events. You will handle mise en place, ingredient prep, and assist in maintaining hygiene and food safety across kitchen sections.

This role requires collaboration with the team to ensure timely meal preparation and smooth operation during in-house events. The position involves shift work (10 hours) and potential overtime; ideal candidates have F&B experience

Qualifications

• Minimum primary school education with at least 3 years of experience in F&B.
• NTC 2 or 3 (Food Service) or equivalent.
• Diploma in Culinary Skills or equivalent.
• Equipped with Basic Food Hygiene Certificate as per NEA regulations.

Responsibilities

• Prepare ingredients, wash vegetables, cut and assist the Chef.
• Monitor and ensure temperature of food prepared are within safe limits.
• Maintain cleanliness and personal hygiene of staff and workstations.
• Assist in cleaning up refrigerators and setting up workstations for the day.
• Ensure proper storage using FIFO and proper labeling.
• Check equipment and report issues to supervisor for repair orders.

Skills

Basic English

Basic Chinese

Teamwork

Independent work

Professional attitude

Sense of responsibility

Education

Primary education

NTC 2 or 3 (Food Service)

Diploma in Culinary Skills

Basic Food Hygiene Certificate

Job description

Select how often (in days) to receive an alert: Create Alert

Ensure that all patients’ meals are prepared according to standards set by the WH Management, to assist the Chef De Partie and Demi Chef De Partie in ensuring the smooth running of inpatient meal service and all in-house events.

MAJOR DUTIES & RESPONSIBILITIES

Specific

• Responsible for the respective kitchen sections in the absence of their Chef De Partie.
• Monitor and ensure temperature of food prepared are within safe limits.
• Responsible for the preparation of ingredients, washing of vegetables, cleaning, cutting and assisting the Chef etc.
• Check on personal hygiene, cleanliness of uniforms, sanitation of workstations and work tools.
• Assist in cleaning up the refrigerator, setting up the workstation for the day and helping kitchen cleaners in general hygiene and sanitation.
• Be aware of the dangers of contaminated food and the need for proper checking and first-in- first-out of the mise-en-place in the refrigerators.
• Check all equipment belonging to each station to ensure that all are in good working condition, and report to their supervisor for any problems to be solved, to #?? the necessary work/repair orders to Facilities Management Department.
• Ensure proper storage in first-in-first-out system and adequate temperature for all products in the fridges and NO item is to be placed on the floor at any point of time.
• Know all Hospital facilities and services offered, hours of operation and all other information indicated in the Food Services product and services handbook.
• Assist in collection of food supplies from the general storeroom and to ensure proper documentation of stock requisitions, to report to supervisor should any problems arise.
• Maintain the cleanliness of the trolleys used for transporting food and cleanliness of the workstations at all times, and sanitise the working tools several times a day in accordance with health and safety rules.

JOB REQUIREMENTS

Education / Training / Experience

• Minimum primary school education with at least 3 years of experience in F&B
• NTC 2 or 3 (Food Service) or equivalent
• Diploma in Culinary Skills or equivalent
• Equipped with Basic Food Hygiene Certificate as per NEA regulations

Attributes

• Able to communicate with at least basic level of spoken English and Chinese.
• Maintain at all times a professional and positive attitude towards colleagues and supervisors alike, and to ensure the smooth running of the Kitchen sections.
• Staff to constantly strive to learn and improve their level of kitchen knowledge under the guidance of their immediate supervisor.
• To work efficiently and independently
• Strong sense of responsibility
• Good Teamwork

Others

• Shift Work (10 hours shift)
• Overtime of 2 hours per shift when required