Total 41 cook job vacancies in F&B / Tourism / Hospitality category in d12 balestier serangoon toa payoh

Main Responsibilities

• Report to the Sous Chef
• Play an all-purpose Cook in the kitchen brigade.
• Move from station to station, assisting with any tasks as needed.
• Assist when another station member is absent or the workload approach a more hectic pace.
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 4 years of experience in a similar restaurant concept
• Broad knowledge of the basic operations of each station
• Strict sense of hygiene and safety standards

Cook food items accurately to specifications.
• Assist in the accomplishment of tasks within the time frame given.
• Monitor the food par level after each meal period.
• Ensure areas of responsibility are clean, tidy and organized.
• Assist in monthly inventory counts and record food wastages.
• Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.
• Assist in daily purchasing and receiving of goods.
• Ensure freshness of ingredients.
• Perform other tasks and duties when assigned to.

DUTIES & RESPONSIBILITIES

• Control and direct the food preparation process and all related activities
  Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Managing and training kitchen staff
• Comply with nutrition and hygiene regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

REQUIREMENT ㅣ EDUCATION & EXPERIENCE

• Min. Certificate/NITEC/Higher NITEC/Diploma in culinary.
• At least 1 years of proven experience in a similar role (hot/cold kitchen).
• Exceptional proven ability of kitchen management
• Able to work well under pressure in a fast-paced environment
• Must be able to commit for a min. of 3 to 6 months period
• Must be able to commit 20 hours per week (4 days, 5 hours per day)

BENEFITS

• Staff Discount
• Medical Benefits
• Meal Benefits
• Leave Benefits

DUTIES & RESPONSIBILITIES

• Control and direct the food preparation process and all related activities
  Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Managing and training kitchen staff
• Comply with nutrition and hygiene regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

REQUIREMENT ㅣ EDUCATION & EXPERIENCE

• Min. Certificate/NITEC/Higher NITEC/Diploma in culinary.
• At least 1 years of proven experience in a similar role (hot/cold kitchen).
• Exceptional proven ability of kitchen management
• Able to work well under pressure in a fast-paced environment

BENEFITS

• Staff Discount
• Medical Benefits
• Meal Benefits
• Career Progression
• Flexi Health Benefits
• Performance Incentive Bonus

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Come up with new recipes

• Cook food in a timely manner

• Delegate tasks to kitchen staff

• Ensure appealing plate presentation

• Supervise Cooks and assist as needed

• Slightly modify recipes to meet customers’ needs and requests

• Monitor food stock and place orders

• Check freshness of food and discard out-of-date items

• Experiment with recipes and suggest new ingredients

• Ensure compliance with all health and safety regulations within the kitchen area.

• At least 3 years of Chinese Cuisine experience, and able to work under pressure, and work independently.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as Indian cuisine cook
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

You are passionate about food. You take the initiative to ensure quality food, service and ambience to our guests. Through ownership, teamwork and kinship, you help to create memories for our guests.

Responsibilities

• Assist the Outlet Chef in the food preparation and cooking of meals
• Prepare and cook various food items according to the Company’s quality and cost requirements
• Ensure the freshness and quality of food items
• Perform kitchen tasks according to the kitchen task cycle and instructions from the Outlet Chef or respective supervisor
• Complete mise en place when required
• Maintain cleanliness and hygiene of the kitchen
• Understand and ensure complies with the mandatory food safety and hygiene standards and requirements at all times
• Perform other duties assigned by the Outlet Chef

Requirements

• Min. 1 year experience in a Western-food kitchen as a cook
• Demonstrate ability to work as a team
• Possess a pleasant and outgoing personality
• Able to work effectively in a fast-paced environment
• Positive attitude with a service-oriented mindset
• WSQ Food and Hygiene is an advantage
• Flexible work schedules with 30 hours per week

Job Description

• Meal preparation, hygiene, food distribution to classrooms.
• Ensure food is stored and handled properly
• Ensure kitchen and all its equipment are thoroughly sanitised.
• Keep stock of pantry items and update centre leader of inventory.

Pre-requisites

• Enjoy working with children.
• Food hygiene certificate
• Able to handle induction stove.
• Location: Woodlands

Plan and organize the preparation and cooking of food for restaurant and functions.

Study each recipe and gather all necessary ingredients.

supervises the behaviour of other kitchen staff and conducts quality control on all meal preparation activities.

Cook food in a timely manner.

takes account of stock levels and prepares the station before the start of each service.

Have a full operational knowledge of all recipes, standards.

As a lead cook, you work closely with restaurant managers, cooks, and front of house staff to coordinate food preparation and ensure the operations of the dining facility are running smoothly.

Job Description & Requirements

We are looking for an experienced and qualified cook to manage Indian F&B specialized in South Indian, North Indian and Indo-Chinese. This role will be responsible for Tandoori section along with Ala-carte section of North Indian. The role also coordinate activities of food preparation, kitchen, pantry and storeroom. Manage food stuff orders, kitchen supplies and keep track of inventory. Keep Menu up to date to best match customer demand and feedback. Plan, participate in menu planning, prepare, apportioning foods, utilize food surpluses and optimize overall Kitchen costs.

Key Responsibilities

Wash & Cut vegetables, poultry, meat and seafood

Prepare marinades, gravies, soups, rice, mise-en-place, set up stock stations

Cook gravies, north Indian curries , soups, snacks & starters, biryanis, rice dishes

Help & Assist the chefs & cooks in the other sections of the kitchen ( North Indian Curry, Indo Chinese Fusion,

Sweets & Desserts, Chaats etc) as a relief in case of any acute shortage of chefs in that particular department

Ensure the food quality, taste and the presentation of cooked food before serving.

Ensure prompt and speedy delivery of the orders

Maintain stocks of raw ingredients

Receive and store/ stack goods and supplies and ensure to follow the storage temperature guidelines.

Ensure cleanliness of the kitchen, cookware and cooking equipments.

Set up and manage buffet stations with all necessary supplies.

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Chinese restaurant setting.
• Must have experience in cooking chinese food.
• Able to do split shift.
• 6 days week.
• Must be able to work on weekends.
• Must be a team player.
• Must be able to communicate with all levels of co-workers.
• Soft skills is important in dealing with customers and fellow employees.
• Salary : $4,200/-

Main Responsibilities

• Report to the Sous Chef
• Play an all-purpose Cook in the kitchen brigade.
• Move from station to station, assisting with any tasks as needed.
• Assist when another station member is absent or the workload approach a more hectic pace.
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 4 years of experience in a similar restaurant concept
• Broad knowledge of the basic operations of each station
• Strict sense of hygiene and safety standards

Main Responsibilities

• Report to the Head Wok Chef
• Play an all-purpose Cook in the kitchen brigade.
• Move from station to station, assisting with any tasks, as needed.
• Assist when another station member is absent or the workload approaches a more hectic pace
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Maintain discipline, cleanliness, hygiene of the kitchen area
• Ensure the consistency and the quality of food served in the restaurant
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Investigate customer complaints
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• At least 4 years of experience in a similar restaurant concept
• Broad knowledge of the basic operations of each station
• Strict sense of hygiene and safety standards

Working Location: Toa Payoh

Fishball Noodles Cook

Please Call or Whatsapp 9770 200

• Able to cook and assist prepare of foods.
• Ensures that food is prepared and served to the customers on time.
• Ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen.
• Follow food and beverage safety and hygiene policies and procedures.
• Receive and store food products.

Join our Team @ D'Penyetz Lor Chuan!

We are recruiting for a positive Kitchen Cook to help us with our F&B establishment on a permanent basis.

Responsibilities:

• Set up/Closing of workstations with all needed ingredients and cooking equipment.
• Preparing meal ingredients
• Fry/Boil/Grille food in various utensils or grillers.
• Monitor stock and place orders when there are shortages.

Requirements:

• Entry-level / no working experience are welcome to apply, and training will be provided
• Demonstrate the ability to multi-task and work well in a fast-paced environment.
• 5.5 days' work week, off days on weekdays.
• Able to work on weekends, and public holidays.
• Remuneration varies according to experience.

Job Highlights

• Walking Distance to MRT Stations (8 mins walk from MRT to Building)
• Competitive Salary
• Meal Provided
• Outpatient Medical Benefits
• Birthday Leave

WhatsApp Msg Us Now!

Recruitment Hotline 9101 1238

Venue:

151 Lorong Chuan, #01-24, NTP+, Singapore 556741.

We are looking for a dedicated cook to prepare high-quality meals in accordance with food health and safety regulations and company standards. The cook’s responsibilities include following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. You should also be able to ensure that the refrigerators and storerooms are kept clean and tidy.

To be successful as a cook, you should be able to use various cooking techniques and methods to prepare meals that meet our customers’ expectations. Ultimately, a top-notch cook should be able to handle multiple food orders without compromising on quality.

Cook Responsibilities:

Preparing and assembling ingredients for menu items.

Preparing high-quality meals and food items according to company recipes.

Storing excess food at the correct temperature in order to avoid spoilage.

Ensuring that food portions and food presentation meet company standards.

Monitoring supplies and re-ordering stock as needed.

Ensuring that cooking utensils are clean before each use.

Cleaning and sterilizing food preparation areas.

Assisting other cooks to ensure that food orders are completed in a timely manner.

Efficiently resolving problems with customers’ orders.

Ensuring that food health and safety regulations are followed.

Cook Requirements:

High school diploma or GED.

ServSafe food handling certification is preferred.

Sound knowledge of cooking methods and techniques.

Proven experience working as a Cook.

The ability to follow recipes.

The ability to work in a team.

The ability to stand for extended periods of time.

Effective communication skills.

We are looking for a dedicated cook to prepare high-quality meals in accordance with food health and safety regulations and company standards. The cook’s responsibilities include following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. You should also be able to ensure that the refrigerators and storerooms are kept clean and tidy.

To be successful as a cook, you should be able to use various cooking techniques and methods to prepare meals that meet our customers’ expectations. Ultimately, a top-notch cook should be able to handle multiple food orders without compromising on quality.

Cook Responsibilities:

Preparing and assembling ingredients for menu items.

Preparing high-quality meals and food items according to company recipes.

Storing excess food at the correct temperature in order to avoid spoilage.

Ensuring that food portions and food presentation meet company standards.

Monitoring supplies and re-ordering stock as needed.

Ensuring that cooking utensils are clean before each use.

Cleaning and sterilizing food preparation areas.

Assisting other cooks to ensure that food orders are completed in a timely manner.

Efficiently resolving problems with customers’ orders.

Ensuring that food health and safety regulations are followed.

Cook Requirements:

High school diploma or GED.

ServSafe food handling certification is preferred.

Sound knowledge of cooking methods and techniques.

Proven experience working as a Cook.

The ability to follow recipes.

The ability to work in a team.

The ability to stand for extended periods of time.

Effective communication skills.

• Indian Kitchen
• Cold Kitchen
• Pastry Kitchen
• Japanese Kitchen
• Western Kitchen
• Korean Kitchen
• Butchery Kitchen
• Chinese Kitchen

Job Responsibilities:

• Work in commercial kitchen to prepare inflight meal for airline clients and be able to plan and produce meals according to task assigned

Job Requirements:

• Minimum 1 year of related experience in food and beverage or hotel business
• Possess good knowledge of food hygiene and food handling procedures

Able to do rotating shift is preferred

• 6 days work
• Staff transport will be provided for candidate working beyond midnight
• Shift allowance on avergae $240, OT and Culinary Allowance $60
• 12 days AL

For interested applicants, kindly click "apply"

EA Personnel Name: Melody Sim
EA Personnel No: R2095899
EA License No: 16C8443

JOB DESCRIPTION:

• To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc
• To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

JOB DESCRIPTION:

• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam and other traditional indian stuffs
• Ensure quality and wholesome food is served.
• Assist to manage and coordinate day-to-day operations of the kitchen, cooking, liaison with suppliers as and when required to manage deliveries, kitchen supplies and other related matters.
• Weigh, measure, mix, and prepare ingredients according to the recipes
• Check food and ingredients for freshness
• Arrange and garnish dishes to make them look appealing to the customers
• Maintain and improve hygiene and safety standards for the restaurant

JOB REQUIREMENTS:

• Preferably with experience in Restaurant industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, Satti Soru etc
• Skilled in prata making and able to cook different varieties of pratas
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Thorough experience with preparing Indian dishes.
• Must be able to work on weekends and public holidays if necessary
• Hands-on experience with various kitchen equipment
• Good personal hygiene
• Good interpersonal skills and team player
• Multi Tasking is required

Join Our Crispy team at AH TAN WINGS! Anchorvale Village/ Sengkang

Are you passionate about the art of frying the perfect chicken? Do you thrive in a fast-paced, flavorful environment? AH TAN WINGS, Singapore's top local fried chicken destination, is on the lookout for enthusiastic individuals to join our team!

5-6 days/week

Perks of Joining AH TAN WINGS:

Competitive pay and performance-based incentives. Ka-ching!

Opportunities for career growth. Outlet supervisor/ Area supervisor etc

What We're Looking For:

Passionate individuals with a love for fried chicken.

Ability to work efficiently in a fast-paced environment.

Excellent communication skills and a positive attitude.

Previous experience in the food industry is a bonus, but not mandatory.

Pay: $3,200.00 - $3,800.00 per month

Join Our Crispy team at AH TAN WINGS! Anchorvale Village/ Sengkang

Are you passionate about the art of frying the perfect chicken? Do you thrive in a fast-paced, flavorful environment? AH TAN WINGS, Singapore's top local fried chicken destination, is on the lookout for enthusiastic individuals to join our team!

5-6 days/week

Perks of Joining AH TAN WINGS:

Competitive pay and performance-based incentives. Ka-ching!

Opportunities for career growth. Outlet supervisor/ Area supervisor etc

What We're Looking For:

Passionate individuals with a love for fried chicken.

Ability to work efficiently in a fast-paced environment.

Excellent communication skills and a positive attitude.

Previous experience in the food industry is a bonus, but not mandatory.

Pay: $3,200.00 - $3,800.00 per month

Key responsibilities

1. To provide healthy nutritious meals (breakfast, lunch, teabreak) for the children

2. To maintain cleanliness and hygiene of kitchen area

3. To ensure sufficient inventory of food and other ingredients.