Chef / Cook (Western & Vietnamese Cuisine)

Reports to: Restaurant Manager / Head Chef
Department: Kitchen Operations

About the Role

We are looking for a passionate and reliable Chef / Cook to join our kitchen team at our new restaurant. The successful candidate will prepare high-quality Western and Vietnamese dishes, maintain excellent food hygiene standards, and work closely with the kitchen team to deliver a memorable dining experience.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook Western and Vietnamese dishes according to the Company's recipes and quality standards.
• Ensure food is consistently presented with excellent taste, portion control, and presentation.
• Assist in menu preparation, seasonal specials, and new dish development.
• Prepare ingredients, sauces, marinades, and mise en place before service.

Kitchen Operations

• Ensure smooth kitchen operations during service hours.
• Coordinate with the Restaurant Manager and service team to ensure timely food preparation.
• Maintain cleanliness and organisation of all kitchen workstations and equipment.
• Assist with opening and closing kitchen procedures.

Food Safety & Hygiene

• Maintain high standards of food safety, hygiene, and kitchen cleanliness in accordance with Singapore Food Agency (SFA) regulations.
• Store and label food correctly using FIFO (First In, First Out) practices.
• Monitor food quality and report any issues with ingredients or equipment promptly.
• Ensure proper handling of kitchen equipment and maintain a safe working environment.

Inventory & Cost Control

• Monitor daily stock levels and inform management of items requiring replenishment.
• Minimise food wastage through proper storage and portion control.
• Assist with stock-taking and inventory management.
• Support efforts to maintain food cost targets.

Teamwork & Customer Satisfaction

• Work closely with the kitchen and front-of-house teams to provide excellent customer service.
• Maintain a positive attitude and contribute to a cooperative team environment.
• Support training of junior kitchen staff when required.
• Perform other kitchen duties assigned by Management.

Requirements

• Minimum 2 years of experience in Western, Vietnamese, or Asian cuisine.
• Experience in a restaurant, café, or hotel kitchen is preferred.
• Knowledge of food preparation, cooking techniques, and kitchen operations.
• Familiar with Singapore food hygiene and safety standards.
• Able to work efficiently in a fast-paced environment.
• Good teamwork, time management, and communication skills.
• Responsible, reliable, and committed to maintaining high food quality.
• Willing to work weekends, public holidays, and shifts as required.

Preferred Skills

• Experience preparing authentic Vietnamese cuisine such as Pho, Bún Bò Huế, Bánh Mì, Spring Rolls, Rice Dishes, and Vietnamese beverages.
• Experience cooking Western favourites such as steaks, pasta, burgers, salads, sandwiches, and brunch items.
• Possesses a valid Food Hygiene Certificate (Basic Food Hygiene Course).
• Creative mindset with an interest in developing new menu items and seasonal promotions.