ASSITANT COOK

TOWLAHLAH TOWING N RECOVERY SERVICE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A culinary service provider in Singapore is seeking an Assistant Cook to maintain kitchen order, assist in food preparation, and manage inventory. The ideal candidate should have skills in cooking North Indian dishes and a good understanding of hygiene standards. This role involves shift work and offers a dynamic kitchen environment.

Qualifications

• Experience in kitchen environments and cooking.
• Ability to manage kitchen inventory and expenses.
• Knowledge of hygiene and safety standards.

Responsibilities

• Assist the Cook in preparing food.
• Maintain cleanliness in the kitchen.
• Manage kitchen inventory and supplies.
• Contribute to menu development.

Skills

North Indian cooking skills

Food preparation

Inventory management

Hygiene and safety compliance

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.