97 Line Cook jobs in Singapore

• Handles the reception of raw materials, assesses their freshness, and stores them according to FDA norms, reporting any discrepancies due to transport or storage issues.
• Manages basic preparations, cleans raw materials, and prepares the line based on the menu, following recipes and ingredient quantities provided in company manuals.
• Prepares menu dishes (starters, first courses, second courses, sides, desserts, deli items, and cold dishes), coordinating with the team.
• Ensures each dish is crafted with precision and attention to detail, performs decorations, and plates according to the company's presentation and quality standards.
• Uses appropriate tools and equipment for each task, operating safely and maintaining their cleanliness.
• Organizes individual workstation respecting shared spaces.
• Knows proper food management, different cooking techniques, and applies control procedures on conservation status.
• Proactively signals depleted products/ ingredients, checks expirations, and compiles reports on daily stock levels.
• Actively collaborates with the service area to ensure proper service timing and fulfill customer requests.
• Adheres to company procedures and hygiene regulations, ensuring safety compliance.
• Ensures proper handover to colleagues of the next shift or day.

Job Summary/Purposes

Responsible for the base line preparation and creation of menu dishes, following the manager's directives while working in a team and adhering to health and sanitary norms as well as company standards.

Responsibilities

• Handles the reception of raw materials, assesses their freshness, and stores them according to FDA norms, reporting any discrepancies due to transport or storage issues.
• Manages basic preparations, cleans raw materials, and prepares the line based on the menu, following recipes and ingredient quantities provided in company manuals.
• Prepares menu dishes (starters, first courses, second courses, sides, desserts, deli items, and cold dishes), coordinating with the team.
• Ensures each dish is crafted with precision and attention to detail, performs decorations, and plates according to the company's presentation and quality standards.
• Uses appropriate tools and equipment for each task, operating safely and maintaining their cleanliness.
• Organizes individual workstation respecting shared spaces.
• Knows proper food management, different cooking techniques, and applies control procedures on conservation status.
• Proactively signals depleted products/ ingredients, checks expirations, and compiles reports on daily stock levels.
• Actively collaborates with the service area to ensure proper service timing and fulfill customer requests.
• Adheres to company procedures and hygiene regulations, ensuring safety compliance.
• Ensures proper handover to colleagues of the next shift or day.

The activities described above are listed by way of example and not exhaustively.

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.

Job Summary/Purposes

Responsible for the base line preparation and creation of menu dishes, following the manager's directives while working in a team and adhering to health and sanitary norms as well as company standards.

Responsibilities

• Handles the reception of raw materials, assesses their freshness, and stores them according to FDA norms, reporting any discrepancies due to transport or storage issues.
• Manages basic preparations, cleans raw materials, and prepares the line based on the menu, following recipes and ingredient quantities provided in company manuals.
• Prepares menu dishes (starters, first courses, second courses, sides, desserts, deli items, and cold dishes), coordinating with the team.
• Ensures each dish is crafted with precision and attention to detail, performs decorations, and plates according to the company's presentation and quality standards.
• Uses appropriate tools and equipment for each task, operating safely and maintaining their cleanliness.
• Organizes individual workstation respecting shared spaces.
• Knows proper food management, different cooking techniques, and applies control procedures on conservation status.
• Proactively signals depleted products/ ingredients, checks expirations, and compiles reports on daily stock levels.
• Actively collaborates with the service area to ensure proper service timing and fulfill customer requests.
• Adheres to company procedures and hygiene regulations, ensuring safety compliance.
• Ensures proper handover to colleagues of the next shift or day.

The activities described above are listed by way of example and not exhaustively.

We are seeking a dedicated culinary professional to join our Central Kitchen team in Tampines, Singapore.

This position plays a pivotal role in supporting our Chef De Partie in delivering exceptional cuisine to our restaurants and concepts.

• Precise preparation of ingredients for various dishes is essential to ensure timely and efficient food production.
• Maintaining high standards of quality control and adhering to safe food handling procedures are crucial aspects of this role.
• Basic housekeeping duties will be performed in the central kitchen environment.

• Collaborate with the Chef De Partie to deliver premium-quality food.
• Assist in preparing ingredients for diverse dishes, emphasizing efficiency and punctuality.
• Implement and maintain stringent food storage and handling practices to guarantee a safe working environment.
• Contribute to maintaining a clean and organized workspace, adhering to health and safety protocols.

• Maintain high levels of service by preparing and cooking food to exacting standards.
• Monitor stock movement and ensure accurate ordering on your section.
• Minimize kitchen waste and maintain up-to-date product knowledge.
• Prepare mise en place and collaborate with colleagues to develop new recipes and skills.
• Report maintenance issues to the Head Chef immediately.
• Adhere to statutory regulations and company policies at all times.
• Work collaboratively with the Head Chef and Sous Chef to implement new menu systems.

• Previous experience in a commercial kitchen environment.
• Ability to work effectively under pressure and as part of a team.
• Strong attention to detail and commitment to quality.
• Good communication and interpersonal skills.

Job Description:

Singaporean / Singapore PR / LTVP only

• Report to Executive Chef
• In charge of managing daily operations, restocking and mise en place
• Food preparation
• Verify that prepared food meets requirements
• Ensure quality control and presentation of the food
• Adhere to safety procedures
• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Handle equipment, appliances, supplies, and tools
• Prepare and cook customer's food orders
• Preparing hot and cold dishes and executing requests based on required specifications
• Maintain cleanliness and hygiene of the kitchen
• Understanding and complying with the mandatory hygiene standards and requirements
• Work with the kitchen in charge of ordering
• Assist in cleaning duties
• Assist in plating up meals as assigned
• Helps to cook & provide staff meal
• Maintain basic kitchen hygiene as well as personal hygiene.
• Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean
• Perform any other duties assigned by Executive Chef

Job Requirements:

• With minimum of 1 year of relevant experience
• Must be able to communicate well with team members
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Food safety and hygiene practice in food handling
• Willing to work shifts, weekends, and public holidays

Benefits:

* 5 working days

* Staff meals provided

* Staff discount at Pera

* Opportunities for training and development

* A chance to be part of an exciting new restaurant opening

Job Description:

Singaporean / Singapore PR / LTVP only!

• Report to Executive Chef
• In charge of managing daily operations, restocking and mise en place
• Food preparation
• Verify that prepared food meets requirements
• Ensure quality control and presentation of the food
• Adhere to safety procedures
• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Handle equipment, appliances, supplies, and tools
• Prepare and cook customer’s food orders
• Preparing hot and cold dishes and executing requests based on required specifications
• Maintain cleanliness and hygiene of the kitchen
• Understanding and complying with the mandatory hygiene standards and requirements
• Work with the kitchen in charge of ordering
• Assist in cleaning duties
• Assist in plating up meals as assigned
• Helps to cook & provide staff meal
• Maintain basic kitchen hygiene as well as personal hygiene.
• Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean
• Perform any other duties assigned by Executive Chef

Job Requirements:

• With minimum of 1 year of relevant experience
• Must be able to communicate well with team members
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Food safety and hygiene practice in food handling
• Willing to work shifts, weekends, and public holidays

Benefits:

* 5 working days

* Staff meals provided

* Staff discount at Pera

* Opportunities for training and development

* A chance to be part of an exciting new restaurant opening

• Preparing and plating a variety of Japanese dishes (raw and cooked) with care and consistency
• Assisting the Head Chef in daily operations and service readiness
• Leading junior team members and helping them grow on the job
• Ensuring all dishes meet visual and taste standards
• Overseeing stock, supplies, and ordering
• Maintaining hygiene and food safety protocols
• Taking charge when the Sous Chef or Head Chef is away

• Minimum 2 years of experience in a professional kitchen
• Solid understanding of Japanese cuisine and cooking techniques
• Responsible and hands-on leader who sets the tone for the team
• Able to work 5-6 days per week with a positive, can-do mindset
• Sharp attention to detail