Assistant Cook

MAX MARCUS PTE. LIMITED; Singapore; On-site; SGD 22,320 - 33,480; Full time

Job summary

MAX MARCUS PTE. LIMITED in Singapore is seeking an Assistant Cook to support kitchen operations. The ideal candidate will assist in food preparation, maintain kitchen cleanliness, and manage inventory while ensuring compliance with safety standards.

Experience with North Indian cuisine and flexibility for shift work are essential. Join a dynamic kitchen team and contribute to creating delicious meals.

Qualifications

• Experience in food preparation and kitchen maintenance.
• Knowledge of hygiene codes and safety standards.
• Ability to manage kitchen inventory effectively.

Responsibilities

• Assist the Cook with food preparation tasks.
• Maintain cleanliness and sanitization of the kitchen.
• Manage and organize kitchen supplies.

Skills

Food Preparation

Hygiene Standards

Inventory Management

North Indian Cuisine

Shift Work

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.