COOK

A restaurant cook job description in Singapore

outlines daily kitchen duties, safety compliance, and food preparation standards

Core Job Summary

Responsible for preparing, cooking, and plating menu items according to restaurant recipes and quality standards while maintaining a clean, safe, and hygienic kitchen environment.

Key Responsibilities and Duties

• Food Preparation & Cooking: Prepare, portion, chop, season, and cook ingredients (grilling, frying, baking, boiling) following established recipes and presentation standards.
• Mise-en-Place & Station Setup: Set up and restock cooking stations before service, ensuring all tools, ingredients, and equipment are ready.
• Quality & Freshness Control: Check the freshness of raw and cooked ingredients, apply "First In, First Out" (FIFO) storage best practices, and monitor portion sizes to control food waste.
• SFA Compliance & Hygiene: Maintain strict adherence to Singapore Food Agency (SFA) food safety, hygiene, and sanitation regulations, including regular cleaning of workstations and equipment.
• Peak-Hour Coordination: Coordinate with line cooks, kitchen assistants, and service/front-of-house staff to ensure smooth order flow during busy periods.
• Equipment & Inventory Management: Operate kitchen appliances safely, track daily inventory levels, report maintenance needs, and assist with stock replenishment.