Kitchen Assistant

Description

Position Summary: The Kitchen Assistant is responsible for the quality of food ingredients, preparation methods, and teamwork with kitchen staff to produce high-quality dishes. Key Highlights: 1. Key role in food quality and preparation 2. Collaborative work and support in culinary production 3. Emphasis on creativity and culinary presentation **Talent Development Consulting HH is seeking a Kitchen Assistant at Guadalajara International Airport \- Tlajomulco de Zúñiga, Jalisco** ----------------------------------------------------------------------------------------------------------------------------------------- Position Purpose: The Kitchen Assistant is responsible for the quality of food ingredients used, personally applied preparation methods, as well as those employed by staff while working with kitchen personnel. Prepares basic foods — pre- and menu items required to fulfill catering orders based on established \* recipes or customer requests. Acts as a team player on-site and provides production support across all production activities, and may occasionally be called upon to purchase and produce special items not included in ACW specification books. Must respond immediately to all received orders and prepare high-quality dishes and recipes according to instructions from the Executive Chef, General Manager, and kitchen supervisors. Prepares all food items according to specifications, including all hot foods, designed salads, snacks, canapés, desserts, sauces, and all cold food preparations, following designated preparation methods detailed on the menu. Is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, practices culinary artistry as well as safe use of fresh ingredients, quality, and refinement in culinary design and presentation. Works collaboratively with all cooks and provides production solutions in situations requiring action and critical thinking, delivering the highest quality and craftsmanship in all culinary preparations, including hot food, displays, and professional dishes and presentations. Work is based on following company procedures related to food quality, safety, customer satisfaction, and cost accuracy: Reports ultimately to the Executive Chef, Sous Chef and Director of Operations, or General Manager in their absence. Is responsible for working with Head Chef teams to prioritize orders, ensure use of the freshest ingredients, preparation accuracy, quality control, order completion, and appropriate packaging and labeling, as well as overall compliance with ACES specifications associated with all Air Culinaire customer orders. Is responsible for verifying that food quality and specifications match those issued in the menu and procedure manual. Is responsible for prioritizing food production orders, quality control, verifying use of appropriate trays and packaging, and overall compliance with specifications. Is responsible for ensuring food quality, applying ACW specifications at all times, and ensuring food matches the presentation specified in the \*. Takes necessary time to ensure all food, packaging, labeling, and allergens on all trays are prepared accurately, safely, and in compliance with hygienic food handling requirements under NOM\-251\-SSA\-2009\. The Cook assists in meat and fish butchering and daily kitchen operations. Ensures all food preparations and presentations comply with ACW specifications and quality standards. Maintains a safe, orderly, and sanitized kitchen by installing quat disinfectant stations, assisting in monitoring and recording temperature logs, and using gloves, food safety tools, and best practices when cooking. Performs preventive maintenance on all kitchen equipment and instructs other team members to do the same. The Cook assists with ordering, inventory, and any other tasks assigned by the Kitchen Manager or Executive Chef. Position Evaluation: Annual Performance Evaluation: success will be measured using results from the Annual Performance Evaluation (conducted twice per year), which are established every two years—just before the start of the new fiscal year and within six months of that same year—including Specific Position Responsibilities and our Core Service Objectives: * Excellence in Customer Service, Integrity and Accountability, Entrepreneurial Spirit, Teamwork, Knowledge, Experience Requirements and Skills: * High school diploma, technical or university degree in Gastronomy or related field, with at least 3 years of experience. * Culinary experience in restaurants, hotels, or catering—or equivalent—is required, with preference given to experience in emerging culinary trends. * Demonstrated ability to receive and execute instructions, as well as lead and collaborate effectively with others. Responsibilities and Associated Tasks: Under the direction of Chefs, the primary responsibility of Cooks is to produce high-quality hot and cold food, innovative and artistic presentations, displays, specification trays, salads, snacks, canapés, desserts, and quality sauces—and any cold preparation directed by the Executive Chef and Sous Chefs. The Cook prepares all menu items according to Air Culinaire documented preparation methods in \*, maintaining Air Culinaire standards. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The Cook is a culinary professional in the ACW kitchen and is responsible for behaving in the most professional manner—whether working in our kitchen, at a client’s location, or supporting all necessary tasks, including sanitation, transportation, and collaboration with external clients and colleagues. LINGUISTIC SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measurement, using whole numbers, common fractions, and decimals. REASONING ABILITY Ability to apply common sense to carry out instructions furnished in written, oral, or diagram form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to sit and talk or hear. Frequently required to use hands to handle, reach, and carry objects with hands and arms. Required to stand and walk. Employee must lift and/or move up to 20 kg. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. **Desired Education Level:** High School Diploma **Desired Experience Level:** Expert Level **Departmental Function:** Customer Service **Industry:** Restaurants *This vacancy originates from the Talenteca.com job board:* *https://www.talenteca.com/anuncio?j\_id\=69f78fc43e0000300004b011\&source\=indeed*