ASSISTANT COOK

FENG SHENG CUISINE PTE. LTD.; Singapore; On-site; SGD 24,000 - 36,000; Full time

Job summary

A local kitchen establishment in Singapore is seeking an Assistant Cook to support food preparation and ensure kitchen cleanliness. The ideal candidate should have experience in kitchen duties, knowledge of hygiene standards, and the ability to prepare North Indian food. This role requires working in shifts to maintain kitchen efficiency.

Qualifications

• Able to assist in cooking and food preparation.
• Knowledge of hygiene codes and health standards.
• Experience in managing kitchen inventory.

Responsibilities

• Assist Cook in food preparation activities.
• Clean and sanitize food preparation areas.
• Manage inventory and organize storerooms.
• Cook North Indian food.

Skills

Food preparation

Ability to work in shifts

Knowledge of North Indian cuisine

Tools

Kitchen appliances

Cutting tools

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.