Assistant Cook

Job Title: Assistant Cook

Department: Kitchen / Culinary

Reports to: Head Chef

Employment Type: Full-Time

Job Summary

We are seeking a dedicated and enthusiastic Assistant Cook to join our fast-paced culinary team. In this role, you will work closely with the senior kitchen staff to prepare high-quality ingredients, maintain a clean and organized workspace, and assist in cooking and plating dishes according to our restaurant's standards. This is an excellent opportunity for someone passionate about food service looking to grow their career in a professional kitchen.

Key Responsibilities

Food Preparation: Wash, peel, chop, slice, and dice vegetables, fruits, meats, and other ingredients as directed by head chefs or lead line cooks.

Station Setup & Stocking: Set up your assigned kitchen station with necessary tools, equipment, and fresh ingredients prior to service. Ensure proper stock levels and restock items as needed.

Cooking Assistance: Assist in cooking, grilling, frying, sautéing, and boiling food items following precise recipes, portion sizes, and presentation standards.

Kitchen Sanitation & Hygiene: Maintain strict cleanliness and sanitation standards across all food prep areas, cutting boards, counters, and cooking equipment in compliance with health and safety regulations.

Inventory & Storage: Properly store all food items, ingredients, and leftovers in designated refrigerators and freezers, adhering to FIFO (First-In, First-Out) and food safety guidelines to minimize food waste.

Collaboration: Communicate clearly and efficiently with servers, dishwashers, and other kitchen staff to ensure smooth, timely food service during peak hours.

Requirements & Qualifications

Experience: [1–2 years] of hands-on experience in a commercial kitchen, restaurant, or catering environment (preferred, but entry-level candidates with culinary training will be considered).

Certifications: Valid Food Safety and Hygiene Certification (e.g., WSQ Food Safety Course Level 1 in Singapore, ServSafe, or equivalent local health department certification) is required or must be obtained within the probation period.

Skills

Basic knife skills and familiarity with standard kitchen equipment (ovens, stoves, mixers, slicers).

Ability to follow recipes and verbal instructions accurately.

Strong time-management skills and the ability to multitask in a high-pressure, fast-paced environment.

Physical Demands: Ability to stand for long hours (8+ hours), lift up to 20–30 lbs, and work in a warm, fast-paced environment.

Availability: Flexibility to work shifts, including evenings, weekends, and public holidays as required by the hospitality schedule.