Assistant Cook - Prep & Kitchen Support for North Indian Cuisine

KNS SURIYA EATING HOUSE PTE. LTD.; Singapore; On-site; SGD 20,000 - 28,000; Full time

Job summary

KNS SURIYA EATING HOUSE PTE. LTD. is seeking an Assistant Cook to help keep the kitchen orderly and support Cooks in preparing and arranging food.

Responsibilities include cleaning, washing dishes, and ensuring the Cook has what is needed to run the kitchen efficiently. The role involves assisting with food preparation, maintaining hygiene standards, handling ingredients, inventory, and kitchen equipment, and contributing to menu development while managing costs within budgetary limits.

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.

Job description

KNS SURIYA EATING HOUSE PTE. LTD. is seeking an Assistant Cook to help keep the kitchen orderly and support Cooks in preparing and arranging food.

Responsibilities include cleaning, washing dishes, and ensuring the Cook has what is needed to run the kitchen efficiently. The role involves assisting with food preparation, maintaining hygiene standards, handling ingredients, inventory, and kitchen equipment, and contributing to menu development while managing costs within budgetary limits.