VEGETABLE CUTTING MASTERS

As a Vegetable Cutter, you will play a crucial role in the kitchen, food processing facility, or catering environment by cleaning, preparing, and cutting vegetables according to required specifications. Your primary responsibility will be to ensure accuracy, consistency, food safety, and timely preparation of ingredients to support efficient kitchen operations. - Wash, peel, trim, and cut vegetables following standard procedures and recipe specifications. - Use knives and cutting tools safely to achieve uniform cuts (e.g., dice, julienne, chop, slice, shred). - Measure and portion prepared vegetables as required for daily menus or production needs. - Maintain cleanliness and sanitation of workstations, tools, and equipment. - Label, store, and organize prepared vegetables according to food safety standards. - Follow FIFO (First In, First Out) and proper storage procedures to minimize waste. - Report any quality issues, shortages, or equipment malfunctions to supervisors. - Assist with other food preparation tasks as needed. Qualifications and Skills: - Prior experience in a kitchen or food production facility preferred. - Knowledge of basic knife skills and vegetable preparation techniques. - Understanding of hygiene, sanitation, and food safety standards. - Ability to work quickly and accurately in a fast-paced environment. - Strong attention to detail and consistency. - Physical stamina to stand for long periods and handle repetitive tasks. In addition to your responsibilities and qualifications, the job type for this position is full-time. The benefits include a flexible schedule and food provided. The work location is in person. ,