Total 803 job vacancies in Singapore

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.

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SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist senior chefs with food preparation and basic cooking tasks.
• Maintain high hygiene and cleanliness standards in the kitchen.
• Support daily requisitions and ingredient preparation.
• Help with inventory checks and stock organization.
• Contribute to the overall efficiency and smooth running of kitchen operations.

REQUIREMENTS

• Min. of 1 to 2 years of experience in kitchen setting.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Minimum 4 years of hands-on cooking experience in an Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

A restaurant cook (or line cook)

prepares ingredients, cooks menu items according to established recipes, and ensures the kitchen operates efficiently

. They are responsible for food quality, kitchen cleanliness, and strict adherence to health and safety standards.

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2

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Core Responsibilities

• Food Preparation: Wash, peel, cut, and portion ingredients for various dishes. [1, 2]
• Cooking Execution: Grill, fry, sauté, or bake menu items to order while adhering to exact recipe specifications. [1, 2]
• Quality Assurance: Ensure the temperature, taste, and visual presentation of all dishes meet restaurant standards. [1, 2]
• Inventory & Stocking: Organize refrigerators and pantries, monitor ingredient freshness, and restock workstations before and during service. [1, 2]
• Sanitation & Safety: Clean and sanitize cooking surfaces, equipment, and utensils. Comply with all food safety guidelines, including local NEA (National Environment Agency) requirements and HAACP standards. [1, 2, 3, 4, 5]
• Teamwork: Coordinate with the Head Chef, Sous Chef, and waitstaff to ensure orders are fulfilled quickly and accurately. [1, 2]

Key Skills & Requirements

• Proven experience in a fast-paced kitchen environment.
• Strong knowledge of cooking methods, ingredients, and commercial kitchen equipment.
• Ability to multitask and perform well under high-pressure, busy service periods.
• Physical stamina to stand for long hours and lift heavy loads (e.g., bulk ingredients).
• Certification in food safety/hygiene is highly desired. [1, 2, 3, 4, 5]

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

Job Summary

• Prepare meals and maintain cleanliness in the kitchen and centre to support daily operations at a Student care centre in Ang Mo Kio.

Responsibilities

• Prepare lunch, and tea break meals.
• Maintain cleanliness and hygiene in the kitchen and storeroom to ensure a safe food preparation environment
• Manage grocery inventory by monitoring stock levels and organizing supplies
• Clean the workplace thoroughly following health and safety standards

Working Timing:

• 11am to 4pm (Mon to Fri) - Can be discuss upon interview

RecruitFirst is hiring!
You will be outsourced/deployed to our client!

Job Description & Requirements

• To work closely with the team and Mater Chef on day-to-day operation.
• To practice innovation and creativity by constantly introducing new creations and presentations of the dim sum.
• To be responsible for the total quality of food prepared.
• To match volume of food prepared in accordance with business thereby prevents food wastage and keeps food cost within budget.
• To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency and in compliance with FSMS standards.
• To achieve a high standard of food quality which meets the expectations of hotel guests
• To ensure that all kitchen equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.
• To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.

Requirement

• Minimum 3 - 5 years with relevant experiences in Chinese Restaurant.
• Sound product knowledge of Cantonese dim sum cuisine.
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• Able to work on rotating shifts, weekends and public holidays.
• Service-oriented and a team player.

Description

Salary: Up to $2,500, + $600 (T&Cs apply) + OT

Location: 180 Orchard, Alleybar/Acid Bar

Working Timing: 5 days per week (shift), 12pm to 1030pm

Why Join Us?

At Vanguard, we believe that the best ideas stem from diverse perspectives. If you're a critical thinker seeking a rewarding career, we invite you to join our team. Experience a redefined workday with the convenience of our accessible location and an array of retail, furniture, and F&B discounts.

Job Description:

• Prepare and cook meals according to menu and recipes provided.
• Ensure all food is cooked to the correct temperature and standard.
• Monitor food stock and make orders when necessary.
• Maintain cleanliness and sanitation in kitchen area, including work station, utensils and cooking equipment.
• Assist with menu planning and recipe development.
• Follow food safety requirements and kitchen safety procedures.
• Work efficiently to deliver timely and high-quality food service.
• Manage portions and presentation of dishes.

Benefits & Perks:

• Training provided, no prior experience needed.
• Staff meals provided during the shift.
• Performance bonus of up to $600 (details shared upon contact).
• Transport home provided after late night shifts.
• Includes Paid Overtime for shifts beyond standard hours.
• Immediate Hiring- start work right away!

Job Requirement:

• 1 - 2 years of experience preferred.
• No culinary experience required.
• 5 Days Work Week.

If interested, please contact Kate Ang at 87150725 to find out more.
We thank all candidates for your interest in Vanguard Group, and regret that only shortlisted candidates will be notified.

Job Description & Requirements

Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

. Able to Know cook very well south and north indian food and pratta making

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Roles & Responsibilities

Job Description: We are a vibrant Korean restaurant in Singapore, dedicated to serving authentic and high-quality Korean cuisine. We are looking for a passionate and hard-working Assistant Cook to join our kitchen team. You will play a vital role in supporting our Head Cook/Chef and ensuring smooth kitchen operations.

Key Responsibilities:

• Assist in daily food preparation, including washing, peeling, chopping ingredients (vegetables, meat, and seafood).

• Prepare portion sizes and arrange ingredients according to restaurant recipes and standards.

• Cook basic side dishes (Banchan) and assist in grilling or boiling menu items under the supervision of the Chef.

• Ensure all kitchen equipment, utensils, and work surfaces are kept clean, sanitized, and well-maintained.

• Manage stock inventory in the kitchen, ensuring proper storage and rotation of ingredients (FIFO method).

• Compliance with all Singapore Food Agency (SFA) food hygiene and safety guidelines.

• Assist in dishwashing and heavy-cleaning duties of the kitchen when required.

• Perform any other ad-hoc kitchen duties assigned by the Management.

Job Requirements:

• Minimum 1–2 years of experience in a commercial kitchen environment (Experience in a Korean restaurant is highly preferred).

• Possess a valid WSQ Food Safety Course Level 1 certificate (or willing to take the course before commencement).

• Good understanding of food hygiene practices and kitchen safety standards.

• Ability to work efficiently in a fast-paced environment and handle high-volume shifts.

• Strong team player with good communication skills and a positive attitude.

• Physical stamina to stand for long periods and lift kitchen supplies.

• Ability to work on weekends, public holidays, and split shifts according to the roster.

Roles & Responsibilities

Job Description & Requirements

1. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

2. Study each recipe and gather all necessary ingredients

3. Cook food in a timely manner

4. Delegate tasks to kitchen staff

5. Inform wait staff about daily specials

6. Ensure appealing plate presentation

7. Supervise Cooks and assist as needed

8. Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

9. Monitor food stock and place orders

10. Check freshness of food and discard out-of-date items

11. Experiment with recipes and suggest new ingredients

12. Ensure compliance with all health and safety regulations within the kitchen area

Wok Cook (Cantonese Cuisine)
Salary: $3500 - $4000
Working Days: 5.5 days, 44 hours per week 
Working Hours: 11am - 10pm with break time 2.30pm - 5.30pm
Location: Somerset

Responsibilities:
Food Preparation & Cooking

• Prepare ingredients and sauces for daily menu items, including washing, cutting, marinating, and portioning.
• Cook dishes using appropriate Chinese cuisine cooking techniques such as stir-frying, steaming, braising, and deep-frying, ensuring taste consistency in every dish.
• Follow recipes and presentation guidelines to maintain food quality and visual appeal.
• Adjust seasoning and cooking methods based on customer feedback or special requests when required.

Kitchen Operations & Hygiene

• Maintain a clean, safe, and organized workstation, including wok station, cutting boards, and utensils and food preparation areas.
• Ensure proper storage and labelling of ingredients and raw materials in compliance with food safety standards.
• Assist with stock rotation and inventory control to minimize wastage.
• Comply with all food hygiene, safety, and sanitation regulations (SFA / NEA standards).

Teamwork & Communication

• Coordinate closely with other kitchen staff to ensure smooth and efficient service flow.
• Communicate clearly with service staff and kitchen runners on order timing and readiness.

Quality & Efficiency

• Ensure dishes are prepared promptly and consistently, especially during peak hours.
• Maintain the restaurant’s standards for taste, portion size, and presentation.
• Monitor kitchen equipment to ensure safe and efficient operation; report maintenance issues promptly.

Ad-hoc duties assigned by Head Chef
Requirements:

• Minimum 5 - 8 years of relevant experience in Chinese cuisine, specifically in wok cooking
• Basic knowledge of Chinese cuisine cooking techniques such as stir-frying, steaming, braising, and deep-frying.
• Willing to work on shifts, weekends and public holidays.
• Certified in Food Safety & Hygiene by Singapore Food Agency (SFA)

Email: supreme.jacksontan@gmail.com

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

RecruitFirst is hiring!
You will be outsourced/deployed to our client!

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.

Job Description & Requirements

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

• Provide friendly, excellent and professional service to all guests.

• Responsible for handling food and beverage orders and serving guests.

• Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

• Check that all amenities and utensils are properly stocked and inspected.

• Assist guests on their respective requests and deliver based on their ability.

• Possess knowledge to upsell, well-versed in all aspects of the menu.

• Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

• Ability to read the different types of guests and dining clientele.

• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

• Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

• Hardworking, motivated, serious, team player and passionate about food, beverage and service

• Possess a well-groomed, clean and professional appearance

• Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Description

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

Roles & Responsibilities

Job Description & Requirements

Chief Cook Duties and Responsibilities

• The chief cook is responsible for creating and implementing the restaurant’s menu. They must consider customers’ preferences and dietary restrictions, as well as the availability of ingredients.

• The chief cook is responsible for managing the daily operations of the kitchen, including scheduling staff, ordering supplies, and managing the kitchen budget.

• The chief cook is responsible for training and supervising the kitchen staff, including sous chefs, line cooks, and dishwashers. They must ensure that all staff members are properly trained and adhere to food safety and sanitation guidelines.

• coordinating with other departments, such as front-of-house staff and management, for ensuring that the kitchen runs smoothly and that customer needs are met.

• The chief cook is expected to stay current with trends and new techniques in the culinary industry. This can be done by attending culinary classes, and workshops, and researching new recipes and equipment.

Chief Cook Job Requirements

• Chief cooks must have extensive training in all aspects of food preparation, including cooking techniques, kitchen management, and food safety and sanitation.

• Many aspiring chief cooks start as a line or apprentice chefs and work their way up the kitchen hierarchy.

• Most chief cooks have several years of experience working in a professional kitchen. They must have experience working in different kitchen positions and have a proven track record of success as a chef.

• Strong leadership and management skills, excellent communication and interpersonal skills, and the ability to work well under pressure and meet deadlines are also important for a chief cook.

Roles & Responsibilities

Job Description & Requirements

Chief Cook Duties and Responsibilities

• The chief cook is responsible for creating and implementing the restaurant’s menu. They must consider customers’ preferences and dietary restrictions, as well as the availability of ingredients.

• The chief cook is responsible for managing the daily operations of the kitchen, including scheduling staff, ordering supplies, and managing the kitchen budget.

• The chief cook is responsible for training and supervising the kitchen staff, including sous chefs, line cooks, and dishwashers. They must ensure that all staff members are properly trained and adhere to food safety and sanitation guidelines.

• coordinating with other departments, such as front-of-house staff and management, for ensuring that the kitchen runs smoothly and that customer needs are met.

• The chief cook is expected to stay current with trends and new techniques in the culinary industry. This can be done by attending culinary classes, and workshops, and researching new recipes and equipment.

Chief Cook Job Requirements

• Chief cooks must have extensive training in all aspects of food preparation, including cooking techniques, kitchen management, and food safety and sanitation.

• Many aspiring chief cooks start as a line or apprentice chefs and work their way up the kitchen hierarchy.

• Most chief cooks have several years of experience working in a professional kitchen. They must have experience working in different kitchen positions and have a proven track record of success as a chef.

• Strong leadership and management skills, excellent communication and interpersonal skills, and the ability to work well under pressure and meet deadlines are also important for a chief cook.

· Prepare cold foods and raw foods, slice meat and wash vegetables

· Wash, peel and/or cut various foods to prepare for cooking or serving

· Butcher and clean fowl, fish, and poultry to prepare for cooking or serving

· Cut, slice or grind meat, poultry, and seafood to prepare for cooking

· No open fire cooking environment, using combi oven

· Distribute food to Food Packer staff to serve into Bento

· Keep records of the quantities of food used

· Store food in designated containers and storage areas to prevent spoilage

· Receive and store food supplies, equipment, and utensils in refrigerators, cupboard, and other storage areas

· Inform supervisors when supplies are getting low or equipment is not working properly

· Maintain good food hygiene and kitchen safety practices

· Assist in cleanliness and maintenance of kitchen area

· Perform other reasonable job duties as requested by Supervisors

Working day: Mon to Fri

to supervise the kitchen and prepare all the ingredient for the Vietnamese cuisine, as the restaurant is specialise in Vietnamese dishes

Job description

Job Description:

We are seeking a highly skilled and experienced Cheif Cook specializing in authentic South Indian Chettinad cuisine to lead our kitchen operations. The ideal candidate must have strong expertise in preparing traditional Chettinad dishes and managing a professional kitchen environment in Singapore.

Key Responsibilities:

• Prepare and cook a wide variety of authentic Chettinadu dishes with consistency and high quality

• Specialize in signature items such as: Mutton Chukka, Mutton Kola Urundai, Chicken (Country Chicken dishes), Sweet/Kara Paniyaram

• Oversee daily kitchen operations, including food preparation, cooking, and presentation

• Ensure food hygiene, safety standards, and cleanliness as per Singapore regulations

• Manage kitchen staff, provide training, and maintain discipline

• Plan menus, control food costs, and maintain inventory

• Ensure consistency in taste, portioning, and presentation

Job Requirements:

• Proven experience as a Senior Chef specializing in South Indian Chettinadu style food

• Hands-on experience in Chettinadu cooking in a restaurant or catering environment in Singapore will be added advantage

• Strong knowledge of traditional recipes, spices, and preparation techniques

• Ability to prepare both main courses and traditional snacks/desserts

• Good leadership and team management skills

• Ability to work in a fast-paced environment

• Willing to work flexible hours, including weekends and public holidays

Preferred Qualifications:

• Prior experience as Senior Cook in South Indian restaurants

• Knowledge of inventory control and kitchen cost management

• Familiarity with Singapore food safety standards (NEA/SFA guidelines)

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.