Assistant Cook

KITCHEN LEGENCY PTE. LTD.; Singapore; On-site; SGD 27,900 - 39,060; Full time

Job summary

KITCHEN LEGENCY PTE. LTD. is hiring an Assistant Cook based in Singapore, Singapore. The role involves assisting the Cook with food preparation, maintaining cleanliness in the kitchen, and managing inventory and food supplies.

The ideal candidate should have experience in North Indian cooking and knowledge of kitchen hygiene standards. This is a shift work position with an opportunity to contribute to menu development.

Qualifications

• Experience in food preparation and kitchen hygiene.
• Must be able to cook North Indian cuisine or similar.
• Ability to manage kitchen inventory and expenses.

Responsibilities

• Assist the Cook in food preparation activities.
• Maintain cleanliness of the kitchen and work areas.
• Manage ingredients and kitchen supplies effectively.
• Participate in quality improvement programs.

Skills

Food preparation

Inventory management

Cooking North Indian food

Hygiene and safety standards

Ability to work shifts

Job description

Assistant Cook Job Description

An 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.