Wok Cook (Cantonese cuisine) [5.5 DAYS / FOOD HYGIENE CERT / SOMERSET] (KCKC)

Requirements

• Minimum 5 - 8 years of relevant experience in Chinese cuisine, specifically in wok cooking
• Basic knowledge of Chinese cuisine cooking techniques such as stir-frying, steaming, braising, and deep-frying.
• Willing to work on shifts, weekends and public holidays.
• Certified in Food Safety & Hygiene by Singapore Food Agency (SFA)
• Kelly Chong Reg No:R26161160
• The Supreme HR Advisory Pte Ltd EA No: 14C7279

Additional Information

5.5 days, 44 hours per week Working hours: 11am - 10pm with break time 2.30pm - 5.30pm Salary: $3500- $4000+/- Location: 111 Somerset, Singapore 238164 Duties and Responsibilities: 1. Food Preparation & Cooking Prepare ingredients and sauces for daily menu items, including washing, cutting, marinating, and portioning. Cook dishes using appropriate Chinese cuisine cooking techniques such as stir-frying, steaming, braising, and deep-frying, ensuring taste consistency in every dish. Follow recipes and presentation guidelines to maintain food quality and visual appeal. Adjust seasoning and cooking methods based on customer feedback or special requests when required. 2. Kitchen Operations & Hygiene Maintain a clean, safe, and organized workstation, including wok station, cutting boards, and utensils and food preparation areas. Ensure proper storage and labelling of ingredients and raw materials in compliance with food safety standards. Assist with stock rotation and inventory control to minimize wastage. Comply with all food hygiene, safety, and sanitation regulations (SFA / NEA standards). 3. Teamwork & Communication Coordinate closely with other kitchen staff to ensure smooth and efficient service flow. Communicate clearly with service staff and kitchen runners on order timing and readiness. 4. Quality & Efficiency Ensure dishes are prepared promptly and consistently, especially during peak hours. Maintain the restaurant's standards for taste, portion size, and presentation. Monitor kitchen equipment to ensure safe and efficient operation; report maintenance issues promptly. 5. Ad-hoc duties assigned by Head Chef

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