ASSISTANT COOK

CHIAK BAOZI - TRADITIONAL DIM SUM PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A renowned dim sum restaurant in Singapore is seeking an Assistant Cook to assist in food preparation and maintain kitchen hygiene. Responsibilities include cleaning, managing inventory, and developing new menu items, particularly for North Indian cuisine. Candidates should have experience in kitchen operations and the ability to work shifts.

Qualifications

• Experience in food preparation and kitchen operations.
• Knowledge of hygiene codes and health standards.

Responsibilities

• Assist the Cook in food preparation activities.
• Clean and sanitise food preparation areas.
• Manage inventory and store food supplies.
• Develop new menu items.

Skills

Food preparation

Kitchen hygiene standards

Inventory management

Ability to cook North Indian food

Ability to do shift work

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.