ASSISTANT COOK

TOP PERFORMANCE ENGAGEMENT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A catering company in Singapore is seeking an Assistant Cook to support kitchen operations, ensure cleanliness, and assist in meal preparation including North Indian cuisine. The ideal candidate should have experience in kitchens, strong hygiene practices, and the ability to manage expenses and inventory. This role involves shift work and creativity in food preparation.

Qualifications

• Experience in kitchen settings.
• Ability to follow hygiene and safety standards.
• Good organizational skills.

Responsibilities

• Assist the Cook with meal preparation.
• Maintain cleanliness in the kitchen.
• Manage kitchen inventory and supplies.
• Cook North Indian cuisine.

Skills

Food preparation

Kitchen hygiene

Inventory management

Cooking North Indian food

Ability to do shift work

Job description

Assistant Cook Job Description

Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook Duties and Responsibilities

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients
• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards
• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment
• Buying, weighing and storing ingredients and food supplies
• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens
• Managing inventory, unloading supplies and organising the storeroom
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
• Maintains clean work areas, utensils, and equipment.
• Develop new menu items while improvising the existing ones.
• Maintain and manage kitchen expenses, food costs, inventory, and staffing within budgetary limits.
• Able to cook North Indian food.
• Able to do shift work.