Salary Range

• SGD 3,600 - SGD 5,000 / Month
  

Job Description & Responsibilities

• Execute authentic, high-volume preparation and execution of Singapore Chinese menus to exact brand standards.
• Manage high-temperature cooking stations requiring expert mastery of specialized kitchen tools.
• Enforce strict inventory control and ingredient rotation using First-In-First-Out (FIFO) methods to maintain freshness and minimize food waste.
• Perform butchery cuts, precise ingredient weight portioning, and mise en place setups before service windows and help with food ordering and washing of dishes when needed.
• Uphold rigorous Singapore Food Agency (SFA) food safety, hygiene, and environmental sanitation standards across all food prep surfaces.

Strict Job Requirements

• Experience: Minimum of [X, e.g., 3 to 5] years of continuous experience working strictly within a fast-paced, high-volume [Insert Cuisine Type, e.g., Fine Dining / Chinese Wok Station] commercial kitchen.
• Technical Mastery: Proven, demonstrable capability in cooking Chinese cuisines in local flavour.
• Certification: Must hold a valid Food Safety Course Level 1 or be willing to go for the course upon employment.
• Physical Stamina: Ability to stand for long 10-hour split shifts, lift heavy kitchen equipment, and work efficiently under intense heat and high-pressure kitchen conditions.
• Availability: Must be fully flexible to work split-shifts, weekends, and Public Holidays according to the outlet's operational schedule.