Prepare ingredients through cutting, portioning, marinating, and other mise en place tasks as directed

Cook and plate dishes in line with standardized recipes, portion sizes, and presentation guidelines

Maintain station cleanliness, food storage, and equipment throughout the shift

Follow FIFO (First In, First Out) rotation and proper labelling of all food items

Assist the Chef de Partie in managing station stock and communicating shortages

Ensure all food is cooked to correct temperatures and held safely during service

Support smooth kitchen operations during peak service periods and event days

Participate in new menu training and recipe standardization sessions

Maintain personal hygiene and uniform standards at all times

Report any food safety concerns, equipment faults, or incidents to the Chef de Partie

Requirements:

Minimum 1–2 years of experience as a line or production cook in a restaurant, hotel, or catering kitchen

Competency in at least one cuisine: Chinese, Western/International, or salad bar production

Able to work efficiently under pressure in a high-volume kitchen environment

Good knife skills and general cooking techniques appropriate to station

Familiarity with HACCP principles and food safety practices

Team player with a willingness to multi-task and support other stations

WSQ Basic Food Hygiene Certificate required