ASSISTANT COOK

GLORY ENTERPRISE MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 28,000 - 35,000; Full time

Job summary

A food service company in Singapore is looking for an Assistant Cook to assist in food preparation and maintain kitchen cleanliness. Key responsibilities include assisting the Cook, managing inventory, and maintaining hygiene standards. Familiarity with North Indian cuisine is a must. Shift work is required. Competitive salary and an opportunity for growth within the kitchen team are offered.

Qualifications

• Experience in food preparation and kitchen management.
• Strong knowledge of kitchen hygiene and safety standards.
• Ability to cook North Indian food.

Responsibilities

• Assist the Cook in preparing dishes.
• Maintain cleanliness in the kitchen.
• Manage inventory and supplies.

Skills

Food preparation

Kitchen hygiene

Inventory management

Cooking North Indian food

Ability to work in shifts

Job description

Assistant Cook Job Description

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.