Chef / Cook (Western & Vietnamese Cuisine)

Reports to: Restaurant Manager / Head Chef Department: Kitchen Operations About the Role We are looking for a passionate and reliable Chef / Cook to join our kitchen team at our new restaurant. The successful candidate will prepare high-quality Western and Vietnamese dishes, maintain excellent food hygiene standards, and work closely with the kitchen team to deliver a memorable dining experience. Key Responsibilities Food Preparation & Cooking Prepare and cook Western and Vietnamese dishes according to the Company's recipes and quality standards. Ensure food is consistently presented with excellent taste, portion control, and presentation. Assist in menu preparation, seasonal specials, and new dish development. Prepare ingredients, sauces, marinades, and mise en place before service. Kitchen Operations Ensure smooth kitchen operations during service hours. Coordinate with the Restaurant Manager and service team to ensure timely food preparation. Maintain cleanliness and organisation of all kitchen workstations and equipment. Assist with opening and closing kitchen procedures. Food Safety & Hygiene Maintain high standards of food safety, hygiene, and kitchen cleanliness in accordance with Singapore Food Agency (SFA) regulations. Store and label food correctly using FIFO (First In, First Out) practices. Monitor food quality and report any issues with ingredients or equipment promptly. Ensure proper handling of kitchen equipment and maintain a safe working environment. Inventory & Cost Control Monitor daily stock levels and inform management of items requiring replenishment. Minimise food wastage through proper storage and portion control. Assist with stock-taking and inventory management. Support efforts to maintain food cost targets. Teamwork & Customer Satisfaction Work closely with the kitchen and front-of-house teams to provide excellent customer service. Maintain a positive attitude and contribute to a cooperative team environment. Support training of junior kitchen staff when required. Perform other kitchen duties assigned by Management. Requirements Minimum 2 years of experience in Western, Vietnamese, or Asian cuisine. Experience in a restaurant, café, or hotel kitchen is preferred. Knowledge of food preparation, cooking techniques, and kitchen operations. Familiar with Singapore food hygiene and safety standards. Able to work efficiently in a fast-paced environment. Good teamwork, time management, and communication skills. Responsible, reliable, and committed to maintaining high food quality. Willing to work weekends, public holidays, and shifts as required. Preferred Skills Experience preparing authentic Vietnamese cuisine such as Pho, Bún Bò Huế, Bánh Mì, Spring Rolls, Rice Dishes, and Vietnamese beverages. Experience cooking Western favourites such as steaks, pasta, burgers, salads, sandwiches, and brunch items. Possesses a valid Food Hygiene Certificate (Basic Food Hygiene Course). Creative mindset with an interest in developing new menu items and seasonal promotions.