Total 588 cook job vacancies in Singapore

Responsilities

• Ensure that food preparation/quality is consistent with SOP, quality control/freshness of food and keep food in good condition.
• Maintain knowledge of all recipes in accordance to SOP.
• Maintaining food budget and make sure that all supplies are bought within the set budget and refer to list of needed ingredients on a day-to-day basis and check inventory while placing order.
• Delegates duties and supervise/coach kitchen crew(s) in accordance to Kitchen’s SOP.
• Kitchen headcount planning and duty roster scheduling.
• Ensure workstation/cooking area clean and in good condition.
• Oversee cleanliness and maintenance of kitchen equipment/utensils.
• Daily food forecast and measures to minimized cooked or uncooked food wastages.
• Purchase planning to ensure a healthy and sufficient inventory Oversee cleanliness and maintenance of kitchen equipment/utensils.

Perks & Benefits

• Commission and bonus
• Allowance (travel stipends, transportation, etc.)
• Medical insurance
• Personal development opportunities

• Prepare menu items requiring multiple steps ingredients, and preparation times for special events.
• Cook all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diet menus for entire meals.
• Test and evaluate new food products and recipes.
• Wash heavy pots, pans, dishes, trays and serviceware, manually or using mechanical equipment.
• Recommend new recipes.
• Perform a variety of maintenance and cleaning duties in the kitchen areas.

Duties and responsibilities include, but are not limited to:

• Independently prepares and cooks a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items.
• Follows menus, production sheets, and recipes to prepare items in the quantity needed
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling
• Slices meat items by hand, confirming to specific size requirements or weight specifications
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters
• Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps
• Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Makes a variety of desserts such as cobblers, brownies, cookies, and pastries
• Weighs, measures, and assembles ingredients for regular and modified diets
• Operates a variety of kitchen equipment and follows appropriate safety procedures
• Follows sanitary food handling procedures
• Disassembles and reassembles equipment for cleaning
• Cleans and sanitizes work areas, and performs deep cleaning tasks when needed
• Operates industrial dish machine
• Performs other related duties

Job Responsibilities

a) In charge of all kitchen operations.

b) Plan kitchen’s staff schedule.

c) Plan and direct food preparations and culinary activities.

d) Handling of all customers requirement and resolve complains.

e) Ordering of inventory; ensure no double order or overstock.

f) Monitor sanitation practices and adhere to kitchen safety standards.

g) Reporting discrepancies and problems to the supervisor.

h) Any other ad-hoc duties as assigned

a) In charge of all kitchen operations

b) Plan and direct food preparations and culinary activities

c) Handling of all customer requirements and complain issues

d) To abide the Company's rules and regulations

e) Order and maintain inventory of food and supplies

f) Monitor sanitation practices and follow kitchen safety standards

Major duties and responsibilities include:

• Independently prepares and cooks a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items
• Follows menus, production sheets, and recipes to prepare items in the quantity needed
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling
• Slices meat items by hand, confirming to specific size requirements or weight specifications
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters
• Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps
• Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Makes a variety of desserts such as cobblers, brownies, cookies, and pastries
• Weighs, measures, and assembles ingredients for regular and modified diets
• Operates a variety of kitchen equipment and follows appropriate safety procedures
• Follows sanitary food handling procedures
• Disassembles and reassembles equipment for cleaning
• Cleans and sanitizes work areas, and performs deep cleaning tasks when needed
• Operates industrial dish machine
• Performs other related duties

Job Description:
We are seeking dedicated and passionate Cooks to join our team at W4 Global Pte Ltd. The ideal candidates will prepare and cook a variety of finger foods to complement our karaoke and lounge experience.

Key Responsibilities:

• Prepare and cook a range of finger foods and light meals in line with our menu.
• Ensure food presentation and quality standards are met.
• Maintain cleanliness and hygiene in the kitchen according to NEA guidelines.
• Manage inventory, including tracking and replenishing ingredients.
• Work with kitchen team members to ensure smooth service during peak hours.

Requirements:

• Proven experience as a Cook, preferably in a similar setting.
• Familiarity with food safety and hygiene practices.
• Ability to work on a flexible schedule, including weekends and public holidays.
• Team player with a positive attitude and a passion for culinary arts.

Benefits:

• Competitive salary
• Annual and medical leave benefits
• Staff discounts
• Opportunities for career growth

Please include the following information in your resume:

• • Personal Particulars with Recent Photograph
• • Education background
• • Work experiences
• • Reason(s) for leaving
• • Current and Expected salary
• • Date of availability/Notice Period

*We regret to inform that only shortlisted candidates would be notified. *

Job title :cook
Cook Job description

The cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.
That cook need to play as multitasking role The candidate must be ready to washing vessels and cleaning kitchen environment

Cook Duties and Responsibilities

· Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

· Preparing deep fryer, utensils, and grill for shift

· Roti prate flour mixing

· Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

· preparation of south indian& north indian curies

· Taking orders from wait staff or computerized system

· Cooking order according to food health and safety standards

· Recommending ideas for specials or seasonal dishes

· Handling multiple food orders at one time

· Monitoring multiple food orders as new orders arrive

· Dressing order for presentation

· Ensuring each guest order has the correct food and sides

· Delivering food order to wait staff in a timely manner

· Storing all food properly

· Sanitizing and cleaning work stations and utensils

· Reordering stock and food supplies

· Monitoring other cooks and team members

· Assisting other cooks in preparing food or helping other team members when needed

Cook Requirements and Qualifications

· Ready to work any shift

· Able to work in a fast-paced environment

· Able to multitask, prioritize, and manage time efficiently

· Physical endurance to stand for an entire shift

· Self-motivated and self-directed

· Works well as part of a team and on individual tasks

· Able to quickly memorize complex or multiple orders

· Previous experience as a cook, or relevant work experience

· Able to work early mornings, nights, and weekends

· Able to read and write

Works alone or with a higher grade cook to roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry. Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Makes a variety of dessert items such as baked Alaska, crepes, and mousses. Adjusts standardized recipes for the number of servings required in large quantity cooking. Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Prepares cold food platters; mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings. Carves vegetables and fruits as garnishes for food platters and dishes. Maintains rotation of food inventories to prevent spoilage. May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods, in ordering items in accordance with daily and weekly menu requirements, and preparing food production worksheets from computerized recipe files. Performs other related duties as assigned.

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Providence. The person in this position prepares nutritious, high quality meals for service to veterans.

Major duties and responsibilities include, but are not limited to:

• Independently prepares and cooks a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items.
• Follows menus, production sheets, and recipes to prepare items in the quantity needed.
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches.
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• Slices meat items by hand, confirming to specific size requirements or weight specifications.
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters.
• Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners.
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps.
• Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times.
• Makes a variety of desserts such as cobblers, brownies, cookies, and pastries.
• Weighs, measures, and assembles ingredients for regular and modified diets.
• Operates a variety of kitchen equipment and follows appropriate safety procedures.
• Follows sanitary food handling procedures.
• Disassembles and reassembles equipment for cleaning.
• Cleans and sanitizes work areas, and performs deep cleaning tasks when needed.
• Operates industrial dish machine.
• Performs other related duties.

• This position is in the Competitive Service.
• This position is a LIUNA Bargaining Unit position.
• This position is covered by locality-based comparability pay.

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience

• Must be dedicated and committed

Responsibilities:

• Cooking all food menu, preparing all ingredients with stable quality

• Attending all team meeting and Participating in job training

• Food presenting all Food menu, and Preparing all related ingredient

• Follows existing recipes, Portion controls, and presenting food and dessert along with specifications

• Maintain the highest quality, consistent cleaning Cooking work station

• Provide support to other teams according to the team lead assignment

• Maintenance, cleaning equipment and tools / Ensuring the stock is up to date

Requirements:

• Minimum 10 years of experience in Western food cooking and preparation.

• Able to manage all stations.

• Develop new menus if needed.

Ng Jiong Han

Reg. No.: R24124673

Business Edge Personnel Services

EA License No.: 96C4864

Key Responsibilities:

· Prepare food items for customers as requested, including special requests, in a timely and consistent manner

· Determine food and supply needs based on rotating menus

· Inspect food products and supplies as needed

· Ensure work environment and stations are clean and sanitized

· Check food before it is served to customers

· Control and minimize waste

· Comply with outlined safety regulations and procedures

Requirements:

· High school diploma or general education degree required

· Culinary certification or degree from a culinary school preferred

· 2-3 years of food service or restaurant experience required

· Comfortable standing, squatting, twisting, and moving frequently

· Ability to pass a food service sanitation course

· Familiarity with general kitchen equipment and appliances

· Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices

· Ability to read, comprehend, and follow recipes