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Stall Assistant

2 weeks ago

Singapore LI SHI FISHBALL NIANG TAU FU Full time

**Role Description**:
A Stall Assistant will perform various tasks to support daily operations in a fast-paced culinary environment. This role primarily involves preparation of ingredients, cooking of noodles and fishball dishes, maintenance of a clean and sanitary work station, and providing excellent service to customers. The assistant is expected to work efficiently and effectively to contribute to the overall productivity and success of the stall.

**Specific Responsibilities**:
1. Conduct a comprehensive orientation including an introduction to food safety protocols, personal hygiene standards, and proper hand-washing techniques to ensure food handling safety. Demonstrate the step-by-step processes of ingredient preparation, such as the washing, cutting, and portioning of fresh ingredients, the preparation of fishballs, and the correct storage methods to maintain freshness. For cooking, the trainee should observe the cooking techniques, from boiling noodles to their perfect texture to preparing the signature broth. Emphasize the importance of keeping the work area clean and organized, managing waste, and complying with health regulations, ensuring the trainee understands that maintaining cleanliness is as critical as the cooking process itself.
3. Walk through the stall's standard operating procedures for cash management, including the use of the register, accepting different forms of payment, and issuing receipts. Demonstrate each step in the transaction process, from greeting the customer and taking orders to processing payments and giving the correct change, ensuring that the trainee understands the importance of accuracy and honesty in all cash transactions. Learn on how to record sales and manage cash discrepancies, as well as how to securely handle and store cash to prevent loss or theft.
4. Learn and understand the current inventory system, explaining the importance of tracking ingredients, supplies, and their respective shelf lives. The trainee will be shown on how to accurately count stock at the beginning and end of each day, document any discrepancies, and report potential shortages. Use inventory software and ensure the trainee understands how to reorder stock proactively, considering lead times and fluctuation in customer demand. Train on organizing the storage area for easy access and rotation of stock, emphasizing the 'first in, first out' (FIFO) principle to prevent waste. 5. Comprehend the critical aspects of food handling, preparation, and storage in accordance with the local guidelines. This training would include demonstrating the correct temperatures for cooking and storing fishballs and noodles, the importance of using separate utensils to handle raw and cooked food to prevent cross-contamination, and the procedures for regular hand washing and use of gloves. The trainee to be familiar with the stall's cleaning schedules, waste disposal systems, and pest control measures. 6. Outline the daily workflow and everyone's responsibilities, ensuring the trainee understands how their role fits within the team. Demonstrate and guide the trainee through each task—from preparing ingredients to serving customers—highlighting the importance of communication, especially during peak hours. Learn to work in harmony with others, manage their time efficiently, and support the team in providing swift and pleasant customer service, thereby enhancing the overall productivity and atmosphere of the stall.

7. Understand the daily opening and closing routines, ensuring the trainee is familiar with each piece of kitchen equipment and its function. Learn how to conduct routine maintenance checks such as inspecting gas connections, verifying the temperature of refrigerators, assessing the condition of cooking appliances, and ensuring cleaning protocols are thoroughly carried out to maintain hygiene standards. 8. Model the efficient execution of tasks during peak hours, demonstrating how to maintain a brisk but careful pace to minimize customer wait times. Emphasize the importance of communication and teamwork in streamlining food preparation and service, perhaps by conducting role-play scenarios to practice these skills. To tackle waste management, the boss can illustrate the importance of portion control, using tools like portion scoops and weighing scales to ensure consistency.

Competencies:
1. Preparation of Ingredients and Cooking and Food Handling
2. Maintaining Cleanliness and Customer Service
3. Cash Handling and Transactions

4. Inventory and Stock Management

5. Quality Control and Compliance with Health and Safety Regulations

6. Team Coordination

7. Maintenance

8. Time and Waste Management

4. Duration of Traineeships: 6 months

5. Approved Training Allowance: Mature Mid-Career Individuals - $1,800

6. Education Qualifications Required for the Traineeship Role Under SGUnited Traineeship:
Mid-career individuals from any qualification level can apply.