ASSISTANT COOK

DOUBLE YUMMY CUISINE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A catering company based in Singapore is seeking an experienced Assistant Cook. The successful candidate will assist in preparing North Indian dishes and maintaining a clean and efficient kitchen environment. Responsibilities include food preparation, inventory management, and contributing to menu development. Shift work is a requirement for this role.

Qualifications

• Must be able to assist in food preparation activities.
• Knowledge of hygiene codes and health standards is essential.
• Experience in managing kitchen inventory and expenses.

Responsibilities

• Assist the Cook in preparing various food items.
• Maintain cleanliness and sanitation in the kitchen.
• Manage kitchen inventory and organize storeroom.
• Contribute to menu development and cost management.

Skills

Food preparation

Inventory management

Cooking North Indian food

Cleaning and sanitising

Operating kitchen appliances

Time management

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.