Kitchen Staff

Key Responsibilities

• Food Preparation: Wash, peel, chop, slice, and portion fruits, vegetables, meats, and other raw ingredients according to recipe specifications.
• Mise en Place: Support assigned kitchen stations setting up tools, equipment, and ingredients prior to service.
• Basic Cooking: Assist with simple cooking tasks, plating, and garnishing under the guidance of senior chefs.
• Hygiene & Sanitation: Wash and disinfect work surfaces, knives, cutting boards, and kitchen equipment regularly.
• Stock & Storage: Store food items properly using the FIFO (First-In, First-Out) method, label and date containers, and assist with receiving deliveries.
• Safety & Compliance: Follow HACCP guidelines, maintain personal hygiene, and report equipment issues or safety hazards to supervisors.
• Ensure the station is fully set up, stocked, and organized before service begins
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Qualifications & Requirements

• Experience: Entry-level position; typically requires 0 to 1+ years of commercial kitchen experience or completion of a culinary certificate/trainee program.
• Skills: Basic knife skills, willingness to learn, ability to follow instructions accurately, and good communication skills.
• Physical Ability: Ability to stand, walk, bend, lift heavy kitchen supplies (up to 25+ pounds), and work in a fast-paced, high-pressure environment

Stock & Inventory Management:

• Receive, unpack, and properly store food deliveries using the FIFO (First-In, First-Out) inventory system.
• Label and date all food containers and monitor freshness in walk-in chillers and freezers.
• Track section stock levels and report shortages to the Chef de Partie