Junior Sous Chef / Cook / Commis (Central Kitchen, Pandan Loop)

Key Responsibilities:

• Assist in daily food preparation and production tasks as directed by senior kitchen staff.

• Follow standardized recipes and portion controls to maintain consistency across all batches.

• Support bulk cooking, portioning, packaging, and labelling of food items for distribution.

• Maintain cleanliness and organization of the workstation and kitchen equipment.

• Comply with all food safety, hygiene, and sanitation standards (HACCP or equivalent).

• Perform routine checks on ingredients to ensure freshness and proper storage.

• Assist in receiving and storing kitchen supplies and raw materials.

• Report any equipment malfunctions, safety concerns, or quality issues to the supervisor.

• Participate in inventory counts and stock rotation as required.

Requirements:

• Prior experience in a kitchen or food production environment (central kitchen experience is a plus).

• Basic understanding of food safety and hygiene practices.

• Ability to follow instructions and work in a fast-paced, team-oriented environment.

• Physically fit to stand for long hours and lift/move kitchen equipment or bulk items.