121 Second In Command Cook jobs in Singapore

Now Hiring – Second-in-Command Cook
Specializing in Hong Kong-style scrambled egg rice

Location: Raffles City
Work Schedule: 6-day work week, rotating off days
Working Hours: 9:00am / 9:30am to 10:00pm / 10:30pm
⏱️ Includes 1 to 1.5 hours break daily

• Assist Head Cook in overseeing daily kitchen operations
• Lead and supervise cooks during service and prep
• Ensure food quality, hygiene, and presentation standards are consistently met
• Manage kitchen inventory, food prep planning, and stock rotation
• Train and guide junior kitchen staff
• Step in for Head Cook when needed to manage team or resolve issues

• Salary Range: $3,800 – $,200/month (No OT Payable)
• Annual Leave: 14 days (increases by 1 day per year of service, capped at 30 days)
• Medical Benefits: Up to 400 per calendar year
• Growth opportunity into Head Cook or Kitchen Supervisor roles within the group

• Minimum 3 years of relevant kitchen experience, preferably in Asian or Hong Kong-style cuisine
• Strong leadership and communication skills
• Able to work weekends and public holidays
• Hands-on, proactive, and able to work under pressure

Only shortlisted candidates will be contacted.
Interested applicants, WhatsApp Weiming (R ) at
EA Licence No.: 14C7104

In a role that embodies the essence of culinary excellence, you will embark on a transformative journey of skill development and growth.

To achieve success in this dynamic position, you will undergo a comprehensive training period lasting between 2-12 weeks. This phase is designed to equip you with essential knowledge and skills across various areas, including recipe management, ingredient quality control, multitasking, food safety protocols, cooking techniques, quality assurance, inventory management, assembly processes, hazard analysis, and customer service standards.

Your responsibilities will be multifaceted, requiring attention to detail, organizational prowess, and effective teamwork. You will collaborate closely with your colleagues to maintain high standards of food presentation, quality, and customer satisfaction.

A range of benefits may be available, including paid annual leave, medical leave, medical subsidies, CPF contributions, complimentary hostel accommodation, and bonus sharing arrangements. Please note that not all benefits are guaranteed and may vary depending on individual circumstances.

Key to success in our kitchen is the ability of individuals to effectively execute tasks and work collaboratively as part of a cohesive team.

• Support the Chef de Partie and kitchen staff in daily meal preparation.
• Perform fundamental cooking duties such as chopping, peeling, marinating, and mise en place.
• Ensure food ingredients are properly stored, labeled, and maintained to prevent spoilage.
• Maintain clean, organized, and well-maintained workstations that meet high standards for hygiene and safety.
• Contribute to the seamless operation of the kitchen during service.
• Develop culinary skills under the guidance of experienced senior chefs.

• Prior experience working in a professional kitchen or formal culinary education is highly valued but not mandatory.
• Demonstrated passion for cooking and eagerness to learn.
• Able to follow instructions and function effectively within a team.
• Strong time management and attention to detail abilities.
• Flexibility to work evening shifts, weekends, and public holidays.

• Recipe execution
• Ingredient handling
• Food Safety Procedures
• Cooking Techniques
• Italian Cuisine
• Food Quality Standards
• Inventory Management
• Sanitation Practices
• Raw Materials Procurement
• Attention to Detail
• Time Management
• Teamwork
• Occupational Health
• Japanese Cuisine
• Customer Service

As a Pastry Commis, you will be responsible for hands-on production of pastries in our central kitchen team. You will have the opportunity to learn advanced pastry techniques and contribute to the smooth daily operations of our kitchen.

The role involves:

• Carrying out daily pastry production tasks such as weighing ingredients, cookie cutting and dough portioning, and choux pastry production.
• Assembling and decorating pastries with precision and creativity.
• Ensuring consistency in taste, texture, and presentation of all pastries.
• Supporting pastry chefs with additional production tasks as required.
• Maintaining workstation cleanliness and organization throughout the day.
• Participating in end-of-day kitchen cleaning and equipment maintenance to ensure hygiene and food safety standards are upheld.

• Prior experience in a pastry or baking environment is preferred.
• A strong interest in pastry arts and a desire to improve technical skills.
• Attention to detail and ability to follow recipes and production schedules accurately.
• Comfortable working in a fast-paced environment with early morning start times.
• Reliable, hardworking, and a strong team player.

• Work schedule: 5.5-day work week with starting times at 6:30am/7:00am.
• Career growth opportunities including skill development, mentorship, and progression within the kitchen team.

As a Pastry Commis, you will be responsible for hands-on production of pastries in our central kitchen team. You will have the opportunity to learn advanced pastry techniques and contribute to the smooth daily operations of our kitchen.

The role involves:

• Carrying out daily pastry production tasks such as weighing ingredients, cookie cutting and dough portioning, and choux pastry production.
• Assembling and decorating pastries with precision and creativity.
• Ensuring consistency in taste, texture, and presentation of all pastries.
• Supporting pastry chefs with additional production tasks as required.
• Maintaining workstation cleanliness and organization throughout the day.
• Participating in end-of-day kitchen cleaning and equipment maintenance to ensure hygiene and food safety standards are upheld.

Requirements

• Prior experience in a pastry or baking environment is preferred.
• A strong interest in pastry arts and a desire to improve technical skills.
• Attention to detail and ability to follow recipes and production schedules accurately.
• Comfortable working in a fast-paced environment with early morning start times.
• Reliable, hardworking, and a strong team player.

Benefits

• Work schedule: 5.5-day work week with starting times at 6:30am/7:00am.
• Career growth opportunities including skill development, mentorship, and progression within the kitchen team.

The primary objective of this role is to prepare a variety of foods, both cold and hot, to the required standards. This involves receiving and storing food supplies, equipment, and utensils in refrigerators, cupboard, and other storage areas. The successful candidate will also be responsible for maintaining good food hygiene and kitchen safety practices, as well as ensuring that the kitchen area is clean and well-organized.

• Prepare cold foods and raw materials by slicing meat, washing vegetables, and cutting various foods to prepare for cooking or serving.
• Wash, peel, and/or cut various foods to prepare for cooking or serving.
• Butcher and clean fowl, fish, and poultry to prepare for cooking or serving.
• Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
• No open fire cooking environment, using combi oven.
• Distribute food to Food Packer staff to serve into Bento.
• Keep records of the quantities of food used.
• Store food in designated containers and storage areas to prevent spoilage.

Monday to Friday

Position Summary:

The Kitchen Team Member supports the smooth operation of the kitchen by handling food preparation, maintaining cleanliness, and assisting chefs at various stations. This position plays a critical foundational role in enabling the culinary team to deliver consistent food quality and service efficiency. The Kitchen Team Member must work quickly, safely, and cooperatively to meet the demands of a high-volume kitchen environment.

• Assist with washing, peeling, chopping, and preparing ingredients for dishes.
• Ensure all kitchen tools, utensils, and equipment are clean, sanitized, and stored properly.
• Maintain cleanliness and hygiene across all prep and cooking areas.
• Support dishwashing duties and waste disposal.
• Assist in portioning, food labelling, and food storage organization.
• Refill cooking stations and ensure readiness for meal periods.
• Follow kitchen safety procedures and food handling standards.
• Cooperate with all kitchen staff to support daily kitchen operations.

• At least 1-2 years of kitchen work experience in Chinese and/or Seafood restaurants required; training will be provided.
• Basic understanding of kitchen hygiene and food handling is an advantage.
• Good physical stamina and ability to work in a fast-paced kitchen.
• Positive attitude, strong teamwork, and willingness to learn.
• Able to work 10 hours shift (6 days work week), weekends, and public holidays.

The successful candidate will assist in the preparation and replenishment of ingredients for food production. This role is ideal for an individual who can work as part of a team, follow instructions, and ensure cleanliness and organization at all times.

• Prepare and replenish ingredients according to recipes and menu plans.

• Assist in fruits and drinks preparation in a timely manner.

• Ensure food products are placed in assigned locations at the appointed time.

• Maintain a clean and organized workspace, adhering to health and safety standards.

• Support the chef in any ad-hoc duties as required.

• Basic knowledge of kitchen hygiene and food handling practices.

• Ability to follow instructions and work collaboratively as part of a team.

• Good time management and multitasking skills.

• Attention to cleanliness, organization, and detail.

• Physical fitness and ability to stand for long periods or lift moderately heavy items.

• Hold a valid Food Hygiene Certificate (an advantage).

A dynamic and supportive work environment that values teamwork, excellent communication skills, and a strong commitment to customer satisfaction.