ASSISTANT COOK

FENG SHENG GOURMET F&B PTE. LTD.; Singapore; On-site; SGD 22,320 - 31,248; Full time

Job summary

FENG SHENG GOURMET F&B PTE. LTD. in Singapore is seeking an Assistant Cook to maintain kitchen order and assist in food preparation tasks. The role involves cleaning, managing inventory, and ensuring food hygiene.

The ideal candidate will have experience in food preparation, a knack for North Indian cuisine, and the ability to work shifts. This position offers opportunities to develop new menu items and manage kitchen expenses effectively.

Qualifications

• Experience in food preparation and maintaining kitchen hygiene standards.
• Ability to manage kitchen inventory and supplies.
• Proficient in cooking North Indian food.

Responsibilities

• Assist the Cook in food preparation activities and cleanliness.
• Operate various kitchen appliances and manage inventory.
• Contribute to menu development and maintain kitchen expenses.

Skills

Food preparation

Inventory management

North Indian cuisine

Tools

Kitchen appliances

Knives

Mixers

Ovens

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