Cook

About the role

Salary Range SGD 3,600 - SGD 5,000 / Month Job Description & Responsibilities Execute authentic, high-volume preparation and execution of Singapore Chinese menus to exact brand standards. Manage high-temperature cooking stations requiring expert mastery of specialized kitchen tools. Enforce strict inventory control and ingredient rotation using First-In-First-Out (FIFO) methods to maintain freshness and minimize food waste. Perform butchery cuts, precise ingredient weight portioning, and mise en place setups before service windows and help with food ordering and washing of dishes when needed. Uphold rigorous Singapore Food Agency (SFA) food safety, hygiene, and environmental sanitation standards across all food prep surfaces. Strict Job Requirements Experience: Minimum of [X, e.g., 3 to 5] years of continuous experience working strictly within a fast-paced, high-volume [Insert Cuisine Type, e.g., Fine Dining / Chinese Wok Station] commercial kitchen. Technical Mastery: Proven, demonstrable capability in cooking Chinese cuisines in local flavour. Certification: Must hold a valid Food Safety Course Level 1 or be willing to go for the course upon employment. Physical Stamina: Ability to stand for long 10-hour split shifts, lift heavy kitchen equipment, and work efficiently under intense heat and high-pressure kitchen conditions. Availability: Must be fully flexible to work split-shifts, weekends, and Public Holidays according to the outlet's operational schedule.

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