ASSITANT COOK

HAOLEEDA FOOD TRADING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A food trading company in Singapore is looking for an Assistant Cook to support food preparation and maintain kitchen cleanliness. The ideal candidate should have experience in managing kitchen tasks, be knowledgeable about hygiene standards, and be able to prepare north Indian dishes. Shift work is required, and the role involves ensuring the kitchen runs efficiently while contributing to menu development.

Qualifications

• Experience in kitchen management and food preparation.
• Knowledge of hygiene codes and health standards.
• Able to work in a fast-paced kitchen environment.

Responsibilities

• Assist in food preparation activities like cleaning and chopping.
• Maintain cleanliness in food preparation areas.
• Manage inventory and organize supplies.
• Create and improvise menu items.

Skills

Food preparation

Inventory management

Hygiene standards

Cooking north Indian food

Ability to work shifts

Tools

Kitchen appliances

Utensils and equipment

Job description

Overview

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.

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