ASSISTANT COOK

DING FENG CUISINE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local culinary organization is seeking an Assistant Cook to ensure kitchen efficiency by assisting with food preparation and maintaining cleanliness. The ideal candidate will manage inventory and help in creating North Indian dishes. Strong kitchen hygiene knowledge and teamwork skills are necessary for success in this role.

Qualifications

• Experience in food preparation and kitchen management.
• Ability to work efficiently in a team environment.
• Knowledge of kitchen hygiene and safety standards.

Responsibilities

• Assist in food preparation activities.
• Manage kitchen cleanliness and hygiene.
• Operate kitchen appliances and tools.
• Maintain inventory and manage food costs.
• Cook North Indian food and improve menu items.

Skills

Food preparation

Inventory management

Cooking North Indian food

Hygiene standards

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