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Open nowPosted 14 days ago

Cook/ Assistant Cook/Chef/ Sous Chef

MyCareersFuture94,028 open roles

Pay
SGD 3,200 – SGD 5,500 a month
Where
North, Singapore
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Your applicationOpen nowCook/ Assistant Cook/Chef/ Sous ChefMyCareersFuture · North, Singapore

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on MyCareersFuture's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 14 days ago

The posting

  • Lead daily food preparation: Measure, mix, chop, and portion high-quality ingredients according to standardized recipes.
  • Execute complex dishes: Cook and present appetizers, entrees, and desserts using various techniques (grilling, baking, sautéing, broiling).
  • Manage the cooking line: Coordinate the timing of dishes during peak hours to ensure all orders at a table are served together.
  • Maintain quality control: Taste, inspect, and approve all plates before they leave the kitchen to ensure presentation, temperature, and flavor meet restaurant standards.
  • Supervise junior culinary staff: Guide and oversee Line Cooks, Prep Cooks, and Stewards during service.
  • Train and mentor team members: Onboard new kitchen staff, teaching them kitchen protocols, recipe execution, and knife skills.
  • Delegate daily kitchen tasks: Assign prep work and cleaning stations to team members to ensure smooth operations.
  • Enforce kitchen policies: Ensure all staff members adhere to company standards, dress codes, and operational procedures.
  • Maintain high hygiene standards: Ensure the kitchen line, workstations, and cooking equipment are kept clean, sanitized, and organized.
  • Enforce food safety regulations: Implement local health department standards and HACCP (Hazard Analysis Critical Control Point) guidelines.
  • Monitor food storage: Oversee proper labeling, dating, and rotation of ingredients using the FIFO (First In, First Out) method.
  • Track temperature logs: Regularly check and record temperatures of refrigerators, freezers, and cooked foods to prevent foodborne illnesses.
  • Manage kitchen inventory: Check stock levels daily and report shortages to the Sous Chef or Head Chef.
  • Minimize food waste: Monitor portion control and find creative ways to utilize leftover ingredients safely.
  • Assist with ordering and receiving: Inspect incoming food deliveries for freshness, quality, and correct quantity.
  • Assist in menu development: Collaborated with the Head Chef to create seasonal specials, test new recipes, and calculate food costs.
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    The review screen in CV Rocket: how each CV was read, round by round.

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3×

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