ASSISTANT COOK

Key Responsibilities

• Plan menu preparation and ensure consistency in taste and food presentation
• Supervise kitchen preparation activities and coordinate daily kitchen workflow
• Monitor food inventory levels and coordinate ingredient procurement planning
• Ensure compliance with food hygiene, sanitation, and workplace safety regulations
• Train junior kitchen staff on food preparation methods and kitchen procedures
• Maintain quality control standards for all food preparation and final presentation
• Manage stock rotation and minimize food wastage through efficient inventory management
• Operate commercial kitchen equipment safely and efficiently
• Support management in improving kitchen productivity and operational efficiency

Requirements

• Minimum 2 years of relevant experience in commercial kitchen operations
• Experience handling high-volume food preparation in fast-paced environments
• Knowledge of food hygiene regulations and kitchen safety standards
• Ability to supervise junior kitchen staff and coordinate kitchen operations
• Experience in inventory planning and kitchen process management
• Strong organizational and time management skills
• Ability to work independently and maintain high-quality food standards

Skills Required

• Commercial Food Preparation
• Kitchen Operations Management
• Inventory Management
• Food Safety Compliance
• Menu Planning
• Staff Supervision
• Quality Control
• Commercial Kitchen Equipment Handling