ASSISTANT COOK

1. Job Responsibilities

A. Food Preparation

• Prepare ingredients, including washing, cutting, peeling, and portioning vegetables, meat, seafood, and other food items.
• Assist the chef with daily food preparation and cooking.
• Follow recipes, portion sizes, and food preparation standards.
• Ensure all ingredients are fresh and properly stored.

B. Cooking Assistance

• Assist the chef in preparing and cooking food according to the company's standards.
• Ensure food quality, taste, and presentation meet company requirements.
• Prepare food orders accurately and efficiently.
• Ensure food is served within the required time.

C. Kitchen Hygiene and Cleanliness

• Maintain cleanliness and hygiene in the kitchen and food preparation areas.
• Clean kitchen equipment, utensils, worktops, and cooking stations after use.
• Follow food safety and hygiene regulations.
• Ensure proper food handling and prevent cross-contamination.

D. Stock and Inventory Management

• Assist in checking and monitoring kitchen ingredients and supplies.
• Inform the Head Chef or Outlet Manager when stock is running low.
• Ensure proper storage and labelling of food items.
• Follow the First-In, First-Out (FIFO) method to reduce food waste.

E. Equipment and Safety

• Use kitchen equipment and utensils safely and correctly.
• Report damaged equipment or potential safety hazards to the supervisor.
• Follow workplace safety procedures and company rules.

F. General Duties

• Follow instructions from the Head Chef or Outlet Manager.
• Assist with receiving and checking food deliveries.
• Support other kitchen duties when required.
• Work closely with kitchen team members to ensure smooth daily operations.
• Perform any other reasonable duties assigned by the management.

2. Job Requirements

• Previous kitchen or food preparation experience is preferred.
• Basic knowledge of food preparation and kitchen hygiene.
• Ability to work in a fast-paced environment.
• Responsible, hardworking, and willing to learn.
• Able to work as part of a team.
• Willing to work shifts, weekends, and public holidays when required.

3. Performance Expectations

• Maintain consistent food quality and preparation standards.
• Complete assigned duties efficiently and accurately.
• Maintain a clean and hygienic working environment.
• Minimized food waste and unnecessary ingredient usage.
• Follow company policies, work schedules, and instructions from supervisors.