Kitchen Assistant

Description

Job Summary: Assist with basic food preparation and operational kitchen activities while maintaining quality, hygiene, and safety standards. Key Responsibilities: 1. Food Preparation (Mise en place) 2. Hygiene, Cleaning, and Food Safety 3. Warehouse and Inventory Management JOB OBJECTIVE Support basic food preparation and operational kitchen activities by performing assigned tasks in accordance with quality, hygiene, food safety, and risk prevention standards, contributing to kitchen order, cleanliness, and proper operation under the supervision of a Cook B or Chef de Partie. 1. Food Preparation (Mise en place) Pre-preparation: Wash, peel, cut, and chop fruits, vegetables, meats, and fish according to the chef's instructions. Basic preparation: Prepare sauces, dressings, garnishes, and assist in cooking simple dishes. Plating: Assist in plating dishes and collaborate in setting up and restocking buffet stations. 2. Hygiene, Cleaning, and Safety Area cleaning: Maintain immaculate work surfaces, cutting boards, utensils, and kitchen equipment before, during, and after service. Dishwashing: In some hotels, assist in the dishwashing and disinfection area for plates, pots, and cutlery. Hygienic handling: Strictly apply food safety standards, temperature control, and prevent cross-contamination. 3. Warehouse and Inventory Management: Goods receipt: Receive and store supplies delivered by vendors in refrigerated chambers and warehouses. Product rotation: Apply the First-In, First-Out (FIFO) system and regularly check expiration dates. Logistical support: Transport raw materials from the central warehouse to various kitchen stations. -Requirements- Minimum education: Upper secondary education – Technological High School Diploma Less than 1 year of experience Age: between 18 and 30 years Knowledge areas: Quality, Culinary Arts, Warehouse Management, Cleaning, Organization, Food Safety Keywords: assistant, auxiliary, aux, helper, aide, culinary, cook, kitchen