1,671 Kitchen jobs in Singapore

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Institution: National University Health System
1 Job Purpose
The incumbent will support his/ her Head Chef to assist in the kitchen preparation of meals on a daily basis.
2. Duties and Responsibilities
Primary Responsibilities and Duties (80%)
Verify, prepare and cook food according to menu specifications and daily requirements, including belting and operational dishing
Attend to any last-minute meal orders or menu changes according to day-to-day needs
Follow and maintain food, health, and work safety standards, including FIFO, HACCP, and MUIS guidelines at all times
Participate in menu planning, recipe standards, and food R&D and tasting
Ensure proper food storage, handling, and waste management
Maintain kitchen equipment and perform daily general cleaning in the kitchen area in a timely and orderly manner
Comply with food portioning, texture, and presentation standards
Participate in food production and service operations, including belting and dishing
Maintain accurate production records and patient diet information
Assist in inventory management and stock control to ensure that raw ingredients are not over stocked and according to par level and properly labelled
Ensure wet and dry food segregation and storage, food sampling for laboratory are in place. This includes handling wastage, spoilage, expiring and dented food cans during collection and record all rejected items.
Secondary Responsibilities and Duties (20%)
Participate in health-related activities and cooking demonstrations when required
Assist with food delivery to patient wards when needed during downtime
Report any discrepancies or irregularities to supervisors
Perform any other duties assigned by managers and head chefs
Support banquet, main kitchen, pastry, bakery, vegetarian, or cold food preparation as needed
3. Job Specification/Requirements
Minimum GCE 'N' Level / 'O' Level / Nitec 2-3 with minimally 2 years of relevant work experience
Possess basic Food Hygiene certification
Recognized Culinary Certificate will be an advantage
Must be comfortable to handle large-scale cooking operation and production
Able to recognize basic food ingredients, utensils, cookery, and kitchen tools
Able to handle kitchen tools such as knifes, peeler, sauce ladler and spoons
Self-disciplined, willing to learn, follow instructions, and strictly order with house rules and regulations
Able to write, speak, and read simple English. Fluency in a second language would be an advantage
Be a team player that have good communication and interactive skills, and able to acknowledge information independently
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