Kitchen Assistant

General Responsibilities: Food Preparation Support Wash, peel, chop, cut, and grate ingredients as directed by chefs. Measure and portion ingredients according to recipes. Assist in preparing mise en place (pre-prepped items) for multiple cuisine stations. Kitchen Organization & Cleanliness Maintain cleanliness of kitchen areas including workstations, storage, and equipment. Wash and sanitize dishes, utensils, pots, and pans. Dispose of garbage and food waste properly and regularly. Stock & Inventory Handling Receive, unpack, and store deliveries of food supplies and kitchen items. Monitor stock levels and inform chefs or kitchen managers of shortages or expired items. Label and date all stored items for food safety compliance. Cross-Cuisine Support Rotate between different cuisine stations (e.g., Indian tandoor, pasta station, wok area) as needed. Understand the basic prep requirements of each cuisine to support chefs efficiently. Prepare and replenish condiments and garnishes unique to each cuisine. Compliance with Food Safety Standards Follow hygiene protocols (e.g., handwashing, wearing gloves, using hairnets/caps). Ensure proper food storage temperatures and avoid cross-contamination. Comply with local health and safety regulations and internal SOPs. Equipment Handling Operate basic kitchen equipment (e.g., mixers, blenders, slicers) safely. Report malfunctioning or damaged equipment to the kitchen supervisor. Clean and store tools and equipment after use. Assisting During Service Help with plating, garnishing, and assembling dishes during peak hours. Refill ingredients and supplies on the line for smooth service flow. Quickly respond to chefs’ needs during high-volume service times. Team Collaboration Work closely with chefs, waitstaff, and other kitchen team members. Follow instructions promptly and communicate any issues or delays. Maintain a positive, respectful, and proactive attitude.