ASSISTANT COOK

FENG SHENG GOURMET F&B PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local culinary company in Singapore is looking for an Assistant Cook to assist in food preparation and maintain kitchen cleanliness. Responsibilities include assisting with food preparation, managing inventory, and ensuring hygiene standards are met. Candidates should have experience in cooking North Indian food and be willing to work shifts. This role offers a dynamic kitchen environment and opportunities for creativity in menu development.

Qualifications

• Experience in food preparation and kitchen organization.
• Knowledge of food hygiene and safety standards.
• Ability to manage kitchen inventory and expenses.

Responsibilities

• Assist the Cook in food preparation activities.
• Maintain cleanliness in the kitchen area.
• Organize food supplies and manage inventory.
• Participate in quality improvement projects.

Skills

Food preparation

Hygiene and safety standards

Inventory management

Cooking North Indian food

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.