477 Prep Cook jobs in Singapore

• Working Days: 5 days rostered work week (May be required to work weekends/PH)
• Working Hours : 7am to 430pm/445pm
• Location: Hillcrest
• Salary: S$ 2,200 to 2,600

Requirements:

• Preferably 1 year of F&B Kitchen experience
• Able to work on weekends/public holidays

Job Scope:

• Daily preparation for ingredients including cut & cook. (Cut vegetables & meat, cook ingredients)
• 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

Daniel Wong

Senior Recruitment Consultant

Reg No: R2095781

THE SUPREME HR ADVISORY PTE LTD

EA No: 14C7279

• Working Days: 5 days rostered work week (May be required to work weekends/PH)
• Working Hours : 7am to 430pm/445pm
• Location: Hillcrest
• Salary: S$ 2,200 to 2,600

Requirements:

• Preferably 1 year of F&B Kitchen experience
• Able to work on weekends/public holidays

Job Scope:

• Daily preparation for ingredients including cut & cook. (Cut vegetables & meat, cook ingredients)
• 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

Daniel Wong

Senior Recruitment Consultant

Reg No: R2095781

THE SUPREME HR ADVISORY PTE LTD

EA No: 14C7279

Professional Culinary Instructor Role

Our organization is seeking a qualified Professional Culinary Instructor to join our team.

• Teach and conduct professional culinary courses to students, promoting a positive learning environment.
• Supervise and manage the day-to-day operations of our kitchens, ensuring efficiency and productivity.
• Maintain the cleanliness and organization of classrooms and bakery facilities.
• Contribute to curriculum development and lesson planning for professional courses.
• Develop and implement assessment and examination procedures for students.
• Evaluate student performance and ensure accurate grading and reporting.

• Degree in Culinary Arts or related field.
• Advanced Certificate in Training and Assessment (ACTA) is mandatory. Applicants without ACTA certification must agree to obtain it within a specified timeframe and serve a bond with the organization upon completion.

• 5 years industry experience in Hotels or Restaurants.
• Relevant experience in area of specialization (e.g. Western, Asian).
• Competence in delivering education in English.
• Creative ability to develop recipes.
• Positive attitude and results-oriented approach.
• Good sense of humor and playfulness.
• International Culinary/Pastry & Bakery competition medals are an advantage.
• Proficient in Microsoft Office System, primarily MS Word and MS PowerPoint.

Key Responsibilities:

• Prepare and cook food to the highest standards.
• Assist head chef in preparing ingredients and cooking.
• Operate kitchen equipment such as grills, fryers etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of the kitchen at all times.

This role is ideal for individuals who are passionate about culinary arts and willing to work in a fast-paced environment. You should be driven, willing to learn and able to commit to rotational shifts, weekends and public holidays.

Job Duties Include:

• Food Preparation : Prepare sauces and seasonings for meals.
• Supporting the Head Chef : Assist in preparing ingredients and cooking under the direction of the head chef.
• Kitchen Operations : Operate kitchen equipment including grills, fryers etc.
• Teamwork : Work collaboratively with the kitchen team to maintain high standards of service and quality.

We are seeking a highly skilled and experienced Pastry Chef Instructor to join our team. The ideal candidate will possess a passion for teaching and mentoring students in the art of pastry and bakery arts.

This role involves delivering high-quality training and instruction to students of all levels, working closely with our curriculum development team to ensure that our programs meet the required quality standards.

The successful candidate will be responsible for maintaining academic standards of delivery in teaching and assessment, ensuring student evaluations and grading SOPs are executed accurately, and promoting high standards of food safety, hygiene, and cleanliness in the working environment.

To succeed in this role, you must have a degree in Culinary Arts/Pastry & Bakery or equivalent qualifications, and possession of an Advanced Certificate in Training and Assessment (ACTA) is mandatory.

If you do not possess the ACTA certification, you will be required to obtain it as part of your professional development. English is also required.

As a Pastry Chef Instructor, you will be able to lead and encourage students to participate in pastry or bakery competitions, upholding high standards of professionalism and excellence.

If you are a motivated and passionate individual who is committed to excellence and student success, we would like to hear from you.

• Working Days: 5 days rostered work week (May be required to work weekends/PH) Working Hours : 7am to 430pm/445pm
• Location: 77 Hillcrest Rd (Hillcrest)
• Salary: $2200 to $2600

Requirements:

• Preferably 1 year of F&B Kitchen experience
• Able to work on weekends/public holidays

Job Scope:

• Daily preparation for ingredients including cut & cook. (Cut vegetables & meat, cook ingredients)
• 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

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email:

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description:

• Prepare and cook menu items such as dressings, sauces, appetizers, sides, and entrees

• Prep, wash, and chop meal components for dishes

• Plate meals according to the instructions of the executive chef

• Restock kitchen items

• Wash and sanitize dishes, utensils, and other kitchen equipment

• Clean prep station and put away equipment

Requirement:

• No minimum experience required but any relevant experience will be an added advantage
• Able to work on weekends and public holidays
• Able to work shifts

Only Singaporeans may apply

• 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.