ASSISTANT COOK

2BRO UBIN SEAFOOD PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading seafood restaurant in Singapore is seeking an Assistant Cook to join their team. As an Assistant Cook, you will assist in food preparation, maintain kitchen hygiene, and ensure efficient operation of kitchen workspaces. The ideal candidate should be able to cook North Indian food and manage kitchen supplies within budget. This position requires shift work and a commitment to quality service.

Qualifications

• Experience in food preparation and kitchen maintenance.
• Familiarity with hygiene and safety standards in food handling.
• Ability to manage kitchen expenses and inventory.

Responsibilities

• Assist in food preparation activities including cleaning and chopping.
• Sanitize food preparation areas according to hygiene standards.
• Wash, disinfect, and store kitchen utensils and equipment.
• Buy, weigh, and store ingredients and food supplies.
• Operate kitchen appliances and maintain clean work areas.

Skills

Food preparation

Hygiene and safety standards

Inventory management

Cooking North Indian food

Operating kitchen appliances

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.