COOK

Food Preparation & Cooking: Prepare, cook, and plate dishes according to standardized recipes and restaurant standards. Ensure consistent taste, quality, and proper portion control. [1, 2]

Kitchen Supervision: Lead and guide junior cooks, prep workers, and dishwashers. Train new staff and coordinate food preparation activities. [1, 2]

Inventory & Stock Management: Monitor inventory levels, assist with ordering supplies, and verify incoming deliveries. Ensure proper storage, handling, and rotation of ingredients (e.g., using FEFO/FIFO) to prevent waste. [1, 2, 3, 4]

Hygiene & Safety Compliance: Maintain excellent cleanliness and sanitation of workstations and kitchen equipment. Strictly adhere to food safety regulations (like SFA guidelines in Singapore) and workplace safety policies. [1, 2]

Operational Support: Assist the Head Chef or Sous Chef in menu planning, managing daily production, and controlling food costs