Cook/Chef

  •  
    Chinatown MRT, Outram

    Map

  •   Full Time
  •   5.5 Day Week

S$2000 - 3000 / month


Core Responsibilities

  • Culinary Operations: Prepare, cook, and plate high-quality dishes consistently according to recipe standards.
  • Menu Development: Design balanced menus, develop new recipes, and feature seasonal ingredients while managing food costs.
  • Kitchen Hygiene & Safety: Enforce strict health, sanitation (HACCP), and safety regulations, ensuring proper food storage (FIFO) and cleanliness.
  • Inventory & Cost Control: Conduct regular inventory audits/stock takes, order supplies, manage vendor relationships, and minimize food waste. 
  • Ad-Hoc & General Kitchen Duties: Perform dishwashing, deep-cleaning equipment, setting up/closing workstations, and supporting other kitchen tasks as operational needs require.
  • Key Coordinates: Works closely with Front-of-House (waitstaff) on orders and specials, and Management on food costs and kitchen operations.

About the Employer

GASTROBAR PTE. LTD
BRN/UEN: 201320639N
Normally responds in 2-3 days

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