580 Cook Positions jobs in Singapore

Position Summary

The Line Cook (Commis) is an entry-level position in the kitchen responsible for preparing ingredients, cooking food, and maintaining cleanliness and order in their designated workstation. They work under the supervision of senior chefs to ensure smooth kitchen operations and consistent food quality.

Key Responsibilities

1. ood Preparation

• P epare ingredients, including chopping, slicing, marinating, and measuring, according to recipes and instructions.

• A sist in pre-cooking preparations, such as stock making, sauces, and mise en place.

2. Cooking and Plating

• C ok dishes according to standardized recipes, portion sizes, and quality requirements.

• A sist in plating food items to meet presentation standards.

• H ndle specific sections of the kitchen, such as sauté, grill, or cold dishes, as assigned.

. Workstation Management

• M intain cleanliness and organization of the assigned workstation throughout the shift.

• E sure all tools and equipment are properly sanitized before and after use.

• R stock supplies and ingredients during service.

4. Team Collaboration

• W rk closely with other kitchen staff to ensure efficient and timely food preparation.

• F llow instructions from the Sous Chef, Chef de Partie, or Head Chef.

• A sist other kitchen sections as needed during busy periods.

5. Health and Safety Compliance

• A here to food safety, hygiene, and sanitation standards in the kitchen.

• S fely operate kitchen equipment and report any malfunctions to the supervisor.

• D spose of waste properly and in compliance with regulations.

6. Continuous Learning

• G in knowledge and skills under the guidance of senior chefs.

• P rticipate in training sessions and adapt to new cooking techniques and recipes.

Skills and Qualifications

• B sic understanding of cooking techniques and kitchen operations.

• A ility to follow instructions and work well in a team.

• G od organizational and time management skills.

• A tention to detail and commitment to food quality.

• P ysically fit to stand for long hours and handle kitchen demands.

Job Highlights

• 44 hours, 5 workdays per week
• Staff meals provided
• Staff discount
• Immediate hiring

Responsibilities:

• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
• Cooking and plating based on senior chef's guidance
• Working with servers to ensure that orders are completed according to request and on time
• Understand and adhere to company's policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards
• Ensuring that the kitchen procedures and hygiene meet food safety standards and regulations

Requirements

• Minimum 1 year experience in similar capacity or experience.
• Ability to work in a fast-paced and stressful environment without losing composure
• Good communication skills
• Strong personal organizational and management skills
• Understanding of workplace health and safety and food hygiene
• Possess positive attitude towards task assigned.
• Eager to learn and progress.

Position Summary
The Line Cook (Commis) is an entry-level position in the kitchen responsible for preparing ingredients, cooking food, and maintaining cleanliness and order in their designated workstation. They work under the supervision of senior chefs to ensure smooth kitchen operations and consistent food quality.
Key Responsibilities
t1.tFood Preparation
t
• tPrepare ingredients, including chopping, slicing, marinating, and measuring, according to recipes and instructions.
t
• tAssist in pre-cooking preparations, such as stock making, sauces, and mise en place.
t2.tCooking and Plating
t
• tCook dishes according to standardized recipes, portion sizes, and quality requirements.
t
• tAssist in plating food items to meet presentation standards.
t
• tHandle specific sections of the kitchen, such as sauté, grill, or cold dishes, as assigned.
t3.tWorkstation Management
t
• tMaintain cleanliness and organization of the assigned workstation throughout the shift.
t
• tEnsure all tools and equipment are properly sanitized before and after use.
t
• tRestock supplies and ingredients during service.
t4.tTeam Collaboration
t
• tWork closely with other kitchen staff to ensure efficient and timely food preparation.
t
• tFollow instructions from the Sous Chef, Chef de Partie, or Head Chef.
t
• tAssist other kitchen sections as needed during busy periods.
t5.tHealth and Safety Compliance
t
• tAdhere to food safety, hygiene, and sanitation standards in the kitchen.
t
• tSafely operate kitchen equipment and report any malfunctions to the supervisor.
t
• tDispose of waste properly and in compliance with regulations.
t6.tContinuous Learning
t
• tGain knowledge and skills under the guidance of senior chefs.
t
• tParticipate in training sessions and adapt to new cooking techniques and recipes.
Skills and Qualifications
t
• tBasic understanding of cooking techniques and kitchen operations.
t
• tAbility to follow instructions and work well in a team.
t
• tGood organizational and time management skills.
t
• tAttention to detail and commitment to food quality.
t
• tPhysically fit to stand for long hours and handle kitchen demands.

We are seeking a highly skilled and experienced line cook to join our team. The ideal candidate will have a passion for cooking and a strong work ethic.

The successful applicant will be responsible for preparing and presenting high-quality dishes in a fast-paced kitchen environment.

Chef de Partie Job Description

As a chef de partie, you will play a vital role in the success of our kitchen team. Your primary responsibility will be to oversee the preparation and cooking of menu items according to established recipes and quality standards.

Key Responsibilities:

Job Title: Senior Line Cook

We are seeking a highly skilled and experienced line cook to join our team. The ideal candidate will have a passion for cooking and a strong work ethic.

The successful applicant will be responsible for preparing and presenting high-quality dishes in a fast-paced kitchen environment.

Chef de Partie Job Description

As a chef de partie, you will play a vital role in the success of our kitchen team. Your primary responsibility will be to oversee the preparation and cooking of menu items according to established recipes and quality standards.

Key Responsibilities:

• Provide support in daily operations and mise en place to ensure smooth kitchen workflow.
• Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.
• Build strong working relationships with colleagues and contribute to a positive, team-oriented culture.
• Attend and actively participate in daily briefings, scheduled meetings, and training sessions.
• Support senior chefs in training and guiding junior team members in recipes, hygiene, and kitchen practices.

• Assist the kitchen leadership team in controlling food costs by following portion controls and reducing waste.
• Use ingredients, equipment, and resources efficiently to support profitability.
• Handle kitchen tools and equipment responsibly to prevent unnecessary costs or damage.
• Support inventory management by ensuring correct storage, rotation, and labelling of ingredients.

• Prepare, cook, and present dishes according to recipes and portion standards, ensuring quality and consistency.
• Ensure buffet and display set-ups are completed in advance and meet hotel and brand standards (Breakfast team and Intercontinental club lounge).
• Assist in plating, decoration, and presentation to deliver authentic Italian flavours with attention to detail for Publico Ristorante.
• Communicate politely and courteously with colleagues and, where required, with guests.
• Take pride in contributing to a memorable dining experience at Publico Ristorante.

• Adhere to food safety, hygiene, Occupational health & safely, and brand standards in all kitchen practices.
• Maintain cleanliness and organisation of your workstation at all times.
• Ensure uniforms are clean, tidy, and in compliance with grooming standards.
• Take immediate action to correct hazards and report safety risks to supervisors.
• Log and report any incidents or accidents in accordance with hotel procedures.
• Support sustainability initiatives by reducing food waste, conserving energy and water, and handling ingredients responsibly.

• Completion of a high school diploma or equivalent; a Certificate or Diploma in Culinary Arts is an advantage.
• 1-2 years of experience in a kitchen or culinary role, ideally within a high-volume restaurant or hotel environment.
• Basic knowledge of food preparation, kitchen operations, and food safety standards.
• A passion for food with a willingness to learn and grow under the guidance of senior chefs.
• Ability to work effectively in a fast-paced, team-oriented environment.
• Strong attention to detail with a commitment to maintaining consistency, quality, and presentation.
• Positive attitude, reliability, and flexibility to adapt to different shifts and operational needs.

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

• Certificate in Culinary Skills or its equivalent
• Minimum 1 year working experience in Western cuisine
• Good team player and self-motivated
• 6 days work week and able to work on weekends/public holidays
• Split shift required

• Various allowances**
• Medical + dental benefits
• Birthday vouchers
• Staff discounts across brands