Job Description

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef's signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction

sweetens the steak and creates the multi-dimensional flavour.

Contract Job from now till December 31, 2025

Responsibilities of a Cook in a Steakhouse

1. Food Preparation

o Prepare ingredients according to recipes and steakhouse standards (meats, vegetables, sauces).

o Ensure proper portioning and marination of steaks and other proteins.

o Chop, slice, and prep garnishes, sides, and accompaniments.

2. Cooking & Plating

o Cook steaks and other menu items to the correct doneness requested by customers.

o Manage grilling, searing, and broiling techniques safely and efficiently.

o Plate dishes attractively according to steakhouse presentation standards.

3. Quality Control

o Monitor food quality, freshness, and proper seasoning.

o Check for proper internal temperatures of steaks, poultry, and seafood.

o Ensure all dishes leaving the kitchen meet the restaurant's standard.

4. Kitchen Safety & Hygiene

o Follow proper food safety and hygiene practices (storage, handling, cross-contamination).

o Keep the work station and kitchen clean and organized.

o Operate kitchen equipment safely.

5. Inventory & Stock Management

o Monitor ingredient levels and assist in receiving deliveries.

o Properly store ingredients and rotate stock to minimize waste.

o Report shortages or issues to the head chef or kitchen manager.

6. Teamwork & Communication

o Coordinate with chefs, line cooks, and servers to ensure smooth service.

o Communicate any issues with orders or equipment promptly.

o Assist colleagues during high-volume periods.

7. Dishwashing & Cleaning in the absence of our dishwasher

o Wash and sanitize dishes, utensils, pots, and pans.

o Maintain cleanliness of sinks, counters, and cooking surfaces.

o Dispose of waste properly and assist in keeping the kitchen hygienic.

8. Continuous Improvement

o Learn new cooking techniques and menu items.

o Suggest improvements in prep, recipes, or plating.

o Stay updated on steakhouse trends and customer preferences.

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