Assistant Cook

GOURMET ENTERPRISE MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 24,000 - 36,000; Full time

Job summary

GOURMET ENTERPRISE MANAGEMENT PTE. LTD. is seeking an Assistant Cook based in Singapore. The successful candidate will assist in food preparation, ensuring kitchen cleanliness, and managing inventory effectively.

Key responsibilities also include developing new menu items and cooking north Indian cuisine, while maintaining adherence to hygiene standards. Candidates should be prepared for shift work and have experience in food preparation.

Qualifications

• Experience in food preparation and cooking.
• Knowledge of kitchen hygiene and safety standards.
• Ability to work in a fast-paced environment.

Responsibilities

• Assist in food preparation activities including cleaning and chopping.
• Maintain cleanliness of kitchen equipment and work areas.
• Manage inventory and organize storerooms.
• Develop and improvise menu items.

Skills

Food preparation

Kitchen hygiene practices

Inventory management

Ability to cook north Indian food

Shift work adaptability

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.