ASSISTANT COOK

NEW ABUNDANCE ENTERPRISE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local catering business in Singapore is looking for an Assistant Cook to support the Cook in food preparation, maintain cleanliness, and manage kitchen inventory. The ideal candidate should be skilled in north Indian cuisine and able to work shifts. Experience in kitchen management and knowledge of hygiene standards are essential for this role.

Qualifications

• Experience in food preparation and kitchen management.
• Knowledge of hygiene codes and health and safety standards.
• Ability to operate kitchen equipment safely.

Responsibilities

• Assist Cook with food preparation and ensure kitchen order.
• Clean and sanitise food preparation areas.
• Manage inventory and kitchen expenses.

Skills

Food preparation

Cleaning and sanitising

Inventory management

Cooking north Indian food

Ability to do shift work

Tools

Kitchen appliances

Job description

Overview

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.

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