ASSISTANT COOK

The Assistant Cook is responsible for assisting the Head Chef, Sous Chef, and kitchen team in daily food preparation and kitchen operations. The role involves preparing ingredients, assisting with cooking, maintaining food quality and presentation, ensuring kitchen cleanliness, and complying with food safety and hygiene standards to support smooth and efficient kitchen operations.

Key Roles and Responsibilities

1. Food Preparation and Cooking

• Assist chefs in preparing and cooking food according to established recipes and instructions.

• Wash, peel, cut, chop, and prepare vegetables, meat, seafood, and other ingredients.

• Perform basic cooking tasks such as frying, grilling, boiling, steaming, and baking.

• Ensure ingredients are properly prepared before cooking and service.

• Assist in preparing sauces, soups, stocks, marinades, and other food items.

• Ensure food is prepared and served according to the required standards and timelines.

2. Kitchen Operations Support

• Assist the Head Chef and kitchen team with daily food preparation and service activities.

• Ensure all ingredients, utensils, and equipment are ready before kitchen operations begin.

• Replenish ingredients and food supplies when required.

• Support kitchen operations during busy service periods.

• Follow instructions and coordinate with other kitchen staff to ensure smooth workflow.

3. Food Quality and Presentation

• Follow standard recipes and portion sizes to maintain consistency.

• Ensure food is fresh, properly cooked, and presented according to company standards.

• Check the quality and condition of ingredients before use.

• Assist in plating and garnishing dishes before serving.

• Report any food quality issues to the Chef or Kitchen Supervisor.

4. Food Safety and Hygiene

• Maintain high standards of personal hygiene and kitchen cleanliness.

• Follow proper food handling, storage, and preparation procedures.

• Ensure food is stored at appropriate temperatures.

• Prevent cross-contamination between raw and cooked food.

• Follow food safety and hygiene regulations.

• Ensure workstations, utensils, and kitchen equipment are cleaned and sanitised regularly.

5. Stock and Inventory Management

• Assist in checking and receiving food supplies and ingredients.

• Monitor ingredient availability and inform the Chef of low stock levels.

• Ensure proper food storage and stock rotation using FIFO (First In, First Out).

• Check expiry dates and the freshness of food ingredients.

• Minimise food wastage through proper handling and portion control.

6. Kitchen Cleaning and Maintenance

• Clean and maintain kitchen workstations, cooking areas, and food preparation surfaces.

• Wash and sanitise kitchen utensils, cookware, and equipment.

• Ensure proper disposal of food waste and rubbish.

• Keep the kitchen organised and free from unnecessary clutter.

• Report faulty equipment or maintenance issues to the supervisor.

7. Teamwork and General Duties

• Work closely with chefs, kitchen assistants, and other team members.

• Follow instructions from the Head Chef, Sous Chef, and Kitchen Supervisor.

• Assist in maintaining a positive and cooperative working environment.

• Perform other kitchen-related duties as assigned by management.