Assistant Cook

TRIPLE INTERNATIONAL CUISINE PTE. LTD.; Singapore; On-site; SGD 20,088 - 33,480; Full time

Job summary

TRIPLE INTERNATIONAL CUISINE PTE. LTD. is looking for an Assistant Cook to ensure a well-organised kitchen and assist Cooks in food preparation. The responsibilities include cleaning the kitchen, handling ingredients, and managing inventory efficiently.

The ideal candidate should be familiar with food hygiene, have the ability to cook north Indian food, and be open to shift work. Join us for a dynamic kitchen environment in Singapore.

Qualifications

• Experience in food preparation and kitchen hygiene standards.
• Ability to operate kitchen appliances and instruments.
• Knowledge of managing kitchen expenses and inventory.

Responsibilities

• Assist the Cook in food preparation activities.
• Clean and sanitise food preparation areas.
• Manage inventory and store food supplies.
• Cook and innovate menu items as required.

Skills

Food preparation

Kitchen hygiene

Inventory management

Cooking north Indian food

Ability to work shifts

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.