Cook Helper / Steward

About the role

Cook Helper / Steward at Tiga Kawan Kopitiam, Food & Beverage – Kitchen Department. The role supports kitchen operations under the direction of Head Cook, Senior Cook, Supervisor & Store Manager, with responsibilities spanning equipment stewardship, food preparation assistance, kitchen sanitation, waste management, and operational support during service.

Key responsibilities

• Prepare kitchen for opening: arrive on time, attend briefings, ensure all work areas, equipment, and cooking tools are clean and ready for use
• Wash and sanitise all dining and cooking equipment including plates, bowls, glasses, cutlery, pans, woks, strainers, knives, cutting boards, and trays according to SOP
• Separate soiled equipment by type and contamination level, remove food residue, wash, rinse, sanitise, dry hygienically, and store in designated locations
• Assist with food preparation: wash vegetables and ingredients according to food safety procedures, peel, cut, and prepare items as directed, weigh ingredients to recipe standards, and prepare mise en place
• Maintain kitchen cleanliness during operations: clean work surfaces after use, sweep floors regularly, immediately clean spills of water, oil, or food, clean sinks and drainage areas, and clean storage racks
• Manage waste and disposal: collect kitchen waste regularly, separate by category, keep bins covered, replace bags before overflow, transport to designated disposal areas, and maintain grease trap cleanliness
• Assist with ingredient storage: arrange raw materials in storage areas, apply FIFO (First In, First Out) and FEFO (First Expired, First Out) systems, ensure items are stored by category, check date labels, separate raw and ready-to-eat foods, and report damaged or expired items
• Support stock control: assist with daily stock counts, record material withdrawals on Stock Cards, report low supplies, receive and arrange supplier deliveries, and report stock discrepancies
• Minimise waste and breakage: use cleaning supplies and water efficiently, report damaged food or equipment, record all breakages, handle equipment carefully, and safely separate broken glass and sharp objects
• Prioritise equipment availability during service: focus on washing items needed immediately, ensure plates, bowls, and cooking equipment do not run out, assist with retrieving tools and ingredients, maintain organised washing areas, and communicate actively with kitchen team
• Complete closing procedures: ensure all soiled equipment is washed, all items are stored, wash all work areas and floors, empty and clean bins, clean and store cleaning equipment, assist with ingredient storage, take timestamped photos of stewarding area after closing, and hand over to next shift
• Complete daily reports: Opening & Closing Checklist, Daily Cleaning Checklist, Breakage Report, Stock Card, Daily Waste Report, and Shift Handover Report, verified by Head Cook or Kitchen PIC

About you

• Maintain personal cleanliness before and during work
• Wear kitchen uniform, apron, hairnet, and protective equipment according to SOP
• Wash hands before handling food and after handling soiled equipment
• Use gloves as required for ingredient handling
• Do not use soiled equipment for food preparation
• Separate equipment for raw and cooked foods
• Use cleaning chemicals according to instructions and never mix them arbitrarily
• Store cleaning chemicals away from food and raw materials
• Report health conditions that may affect food safety
• Comply with all food safety and sanitation standards
• Arrive on time according to work schedule
• Follow all SOP and Tiga Kawan Kopitiam regulations
• Do not leave work area without permission or coordination
• Do not use personal mobile phone excessively during operations
• Do not use restaurant materials or ingredients for personal use without permission
• Follow instructions from Head Cook and Senior Cook
• Attend briefings, training, and regular evaluations
• Be willing to assist kitchen operational needs according to ability and direction

About us

Tiga Kawan Kopitiam is a restaurant operation with a Food & Beverage – Kitchen Department focused on maintaining high standards of food safety, sanitation, equipment management, and operational efficiency.