ASSISTANT COOK

KITCHEN LEGENCY PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A Singapore-based culinary establishment is looking for an Assistant Cook to support food preparation and maintain kitchen order. Responsibilities include assisting in food prep, ensuring cleanliness, managing inventory, and being able to cook north Indian food. This role requires a dedication to hygiene standards and participation in quality improvement projects. Shift work is necessary.

Qualifications

• Must be able to cook north Indian food.
• Experience in kitchen sanitation and hygiene practices.
• Ability to manage inventory and kitchen expenses.

Responsibilities

• Assist the Cook in food preparation activities.
• Clean and sanitize food preparation areas.
• Wash and properly store kitchen utensils.
• Operate various kitchen appliances.
• Manage inventory and organize the storeroom.

Skills

Food preparation

Cleaning and sanitizing

Managing inventory

Cooking north Indian food

Operating kitchen appliances

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 with in budgetary limits.
• Able to cook north Indian food.
• Able to do shift work.