Cook

JOB HIGHLIGHTS Only for Singaporeans or PR applicants Possess valid food hygiene certificate 48 hours a week, 6 working days a week RESPONSIBILITIES Perform Food Preparation and Manage Food Safety andQuality Standard Ensure all food preparation is carried out according to the Standard Recipes and Operating Procedures Ensure consistent food standard is maintained at all times; conduct checks for quality, consistency and presentation of food Ensure standards of food hygiene, health and safety are monitored and adhered to all statutory food hygiene and sanitation guidelines by SFA Ensures proper labelling of food items after preparation Ensures the correct rotation by FIFO and maintain stock levels of all food products Ensures the proper stocking of raw materials required for the kitchen Continuously develop cooking skills through on-job training to be able to manage all the stations efficiently and productively Constantly rectify and improve issues /procedures to improve food standard Always maintain adequate stock Receive deliveries, check quality/expiry dates, and store items properly Meet Customer Expectations Work with Head Chef/ Sous Chef/ Junior Sous Chef to handle food issues/complaints effectively and manage customer satisfaction promptly and appropriately. Constantly rectify and improve on food issues to manage and ensure customer satisfaction. Upkeep and maintain Cleanliness of the Kitchen Ensure the kitchen, workstations, equipment and utensils are well-cleaned and maintained at all times. Ensure all kitchen equipment are serviced regularly. Ensure uniform is well kept and good personal and food hygiene is maintained at all times. Follow NEA/SFA food safety and hygiene standards. Wear proper attire: apron, hairnet, gloves. Dispose of waste and do dishwashing when needed.