Commis Cook (Local Cuisine)

About the role

Kampong Spoon is a neighbourhood local-cuisine concept serving classics from zi char-style dishes to kopitiam-style breakfasts and laksa. We operate a busy kitchen that caters to both weekday lunch office crowds and family dinners on weekends. Our menu focuses on authentic flavours, consistent portioning and efficient service.

As a Commis Cook you will work under the chef de partie and help run a designated station — typically wok, soup or cold prep — during peak services. The role emphasises speed, good basic knife skills, correct mise en place, and following recipes and plating standards. You will receive on-the-job training, develop wok and stove skills, and learn cross-station rotations.

This is a great opportunity for someone who wants stable hours with predictable roster patterns in a friendly heartland kitchen, with clear progression to Line Cook and Senior Commis roles for reliable performers.

About Kampong Spoon

Kampong Spoon is a Singapore homegrown F&B operator focused on local favourites — from Hainanese breakfasts and char kway teow to weekend zi char spreads. We run a casual, family-friendly outlet in a busy Katong neighbourhood mall with emphasis on quality, affordable dishes and steady repeat trade.

What you can expect

• Stable ownership with established heartland customer base
• Close-knit team and structured learning for junior cooks
• Regular rota with opportunity for weekday-focused shifts
• Staff meals provided and discounted family dining

Key responsibilities

• Prepare mise en place for your station according to daily par and recipe cards
• Cook and plate dishes at assigned station (wok, soup, or cold prep) during service
• Maintain consistent portioning, taste and presentation standards
• Follow food safety, storage and temperature control guidelines (HACCP basics)
• Wash, clean and store equipment and utensils; maintain a tidy prep area
• Assist with deliveries, basic inventory counts and stock rotation
• Support senior cooks during peak service and participate in cross-training
• Adhere to scheduled shift times and assist in kitchen clean-downs

Requirements

• Minimum 6–18 months experience in a commercial kitchen (kopitiam, zi char, casual dining or hawker-style operations preferred)
• Basic knife skills and familiarity with stove/wok cooking techniques
• Able to work in a hot, fast-paced environment and stand for extended periods
• Flexible to work mornings, evenings, weekends and public holidays on rotation
• Strong work ethic, punctuality and ability to follow recipes and instructions
• Basic understanding of food safety and personal hygiene practices
• Good communication in English; ability to follow simple English/Malay/Chinese kitchen instructions

How to apply

Send your CV and a short message about your kitchen experience and preferred start date to the contact email. Please indicate if you have a work pass or are a Singapore citizen/PR.