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Open nowPosted yesterday

RESTAURANT COOK

POSITIVE DELIGHTS PTE. LTD.

Pay
SGD 3,500 – SGD 7,000 a month
Where
Central, Singapore
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Your applicationOpen nowRESTAURANT COOKPOSITIVE DELIGHTS PTE. LTD. · Central, 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 POSITIVE DELIGHTS PTE. LTD.'s own form.

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 58.1%60 days
This job: posted yesterday

The posting

Restaurant Cook / Line Cook

Position: Restaurant Cook / Line Cook

Department: Food & Beverage / Back of House

Reports to: Kitchen Supervisor / Sous Chef / Executive Chef

FLSA Status: Non-Exempt (Hourly)

Job Summary

The Restaurant Cook is responsible for preparing and cooking food items in accordance with restaurant recipes, quality standards, and portion specifications. Working directly on the line or prep stations, this role ensures swift, accurate meal preparation, maintains sanitary workstation conditions, and collaborates with team members to deliver exceptional dining experiences during peak and non-peak service hours.

Core Responsibilities

Food Preparation & Cooking

  • Prepare ingredients for cooking, including washing, chopping, slicing, marinating, and seasoning meats, vegetables, and other perishables according to prep lists.
  • Execute orders accurately and efficiently across assigned kitchen stations (e.g., grill, sauté, fryer, pantry/garde manger).
  • Cook food items to exact customer specifications, dietary restrictions, and established recipe standards.
  • Ensure proper timing and coordination of dish components with fellow line cooks to complete orders simultaneously.
  • Plate and garnish dishes cleanly and consistently before handing off to food runners or the expeditor.

Food Safety, Sanitation & Maintenance

  • Maintain clean, organized, and sanitary prep stations, cooking lines, and storage spaces throughout the shift.
  • Adhere strictly to food safety guidelines, including FIFO (First In, First Out) stock rotation, proper labeling, and accurate dating.
  • Monitor and record internal temperatures for hot holding, cold holding, and cooked proteins.
  • Execute daily cleaning duties, station breakdown, line sanitization, and equipment shut-down at closing.
  • Report any equipment malfunctions, maintenance issues, or safety hazards immediately to kitchen leadership.

Inventory & Station Management

  • Complete station opening and closing checklists, ensuring all mise en place is stocked for the shift.
  • Monitor station ingredient levels and inform the Sous Chef or Chef de Partie of shortages or quality issues.
  • Practice yield optimization and minimize prep and plate waste.

Required Qualifications & Experience

  • Experience: Minimum of 1–2 years of experience as a line cook, prep cook, or short-order cook in a high-volume restaurant environment (or relevant vocational culinary training).
  • Certifications: Valid Food Handler certification (or willingness to obtain upon hire).
  • Technical Knowledge: Solid knife skills and familiarity with standard commercial kitchen equipment (flat tops, deep fryers, rational ovens, slicers). Understanding of standard cooking methods (searing, roasting, blanching, frying, grilling). Knowledge of cross-contamination prevention, foodborne pathogen controls, and allergy protocols.

Key Competencies & Physical Requirements

  • Pace & Composure: Capable of maintaining focus, speed, and accuracy in a fast-paced, high-pressure kitchen environment.
  • Teamwork: Strong listening and verbal communication skills to coordinate with kitchen line mates and expeditors.
  • Physical Demands: Extended periods of standing and walking (6–10 hours per shift). Constant bending, lifting, reaching, and repetitive hand/wrist motions. Ability to safely lift and carry up to 50 lbs (e.g., stockpots, food crates, flour bags). Ability to work comfortably in varying kitchen temperatures (near hot grills, fryers, and in/out of walk-in coolers).

Posting text belongs to the employer. Removal requests: contact us.

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