ASSISTANT COOK

RGS 31 CANTEEN PTE. LTD.; Singapore; On-site; SGD 24,000 - 32,000; Full time

Job summary

RGS 31 CANTEEN PTE. LTD. in Singapore is seeking an Assistant Cook to keep the kitchen orderly and support Cooks in food preparation and presentation.

Daily duties include cleaning, washing dishes, sanitising prep areas, weighing and storing ingredients, and operating common kitchen equipment.

Candidates should be able to work shifts, handle north Indian dishes, and contribute to improving service quality while keeping within budget.

Qualifications

• Assist in cooking and food preparation under supervision.
• Maintain kitchen cleanliness and hygiene according to standards.
• Operate kitchen equipment safely and efficiently.

Responsibilities

• Assist the Cook in food preparation activities and plating.
• Clean and sanitise food prep areas and utensils.
• Manage inventory and store ingredients within budget.

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.