Kitchen Worker

Roles and responsibilities

Assist the Chef de Partie or Demi Chef de Partie in production and service of a shift and section.
Follows production plans.
Proper handover of shifts.
Ensures best hygiene practices, cleaning of storage facilities in the section.
Production of all food elements contributing to the menu & buffet, proper stock rotation.
Strictly follows recipes and production schedules and ensuring proper excess utilization.
Actively responsible for cleanliness of kitchen section and all equipment in the section.
Responsible for proper storage and labelling procedures based on HACCP standards.
Maintains daily food samples.
Ensures detailed cleaning processes and perfect order in the section following the established food safety standards.
1. Food Preparation:

Assist in the preparation and cooking of meals according to recipes and specifications.
Prepare ingredients by chopping, slicing, and measuring as directed by senior chefs.
2. Kitchen Support:

Support the Chef de Partie and other kitchen staff in daily operations.
Help with the setup and breakdown of workstations before and after service.
3. Cooking Techniques:

Learn and practice various cooking techniques and methods.
Follow instructions carefully to ensure consistency and quality of dishes.
4. Cleaning and Maintenance:

Maintain cleanliness and organization in the kitchen and work areas.
Adhere to health and safety regulations, ensuring proper food handling and sanitation.
5. Inventory Management:

Assist in stock management, including checking inventory levels and reporting shortages.
Help in receiving and storing deliveries, ensuring proper labeling and storage practices.

Desired candidate profile

Ability to produce good quality basic food.
Food Preparation skills
Communication skills
Team Management Skills
Understands Health & Safety
Understands basic food handling practices
Culinary degree or diploma from a recognized culinary school is preferred.
Relevant food safety and sanitation certifications.
3. Skills:

Basic cooking skills and knowledge of food preparation techniques.
Strong knife skills and ability to work with various kitchen tools.
4. Personal Attributes:

Passion for cooking and a willingness to learn and grow in the culinary field.
Strong attention to detail and a commitment to high-quality standards.
5. Teamwork:

Ability to work effectively as part of a team and communicate clearly with colleagues.
Positive attitude and strong work ethic.
6. Time Management:

Ability to manage time effectively and prioritize tasks in a fast-paced environment.
Willingness to take direction and learn from senior kitchen staff.
7. Flexibility:

Availability to work varied shifts, including evenings, weekends, and holidays as needed.
8. Adaptability:

Ability to adapt to changing menus and kitchen demands.
Openness to feedback and willingness to improve culinary skills.