ASSISTANT COOK

SUPER CHEF PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local culinary establishment in Singapore is seeking an Assistant Cook to support kitchen operations. The ideal candidate will assist in food preparation, maintain cleanliness, manage inventory, and be skilled in cooking north Indian cuisine. Shift work is required, and experience in a kitchen environment is essential. This role offers a dynamic working environment with a focus on quality food preparation.

Qualifications

• Ability to maintain kitchen cleanliness and orderliness.
• Experience in food preparation and cooking.
• Knowledge of health and safety standards in kitchen environments.

Responsibilities

• Assist the Cook in food preparation activities.
• Ensure cleanliness of food preparation areas.
• Manage kitchen inventory and supplies.
• Develop new menu items while improvising existing ones.

Skills

Food preparation

Hygiene standards

Inventory management

Cooking north Indian food

Flexibility for shift work

Tools

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.