Kitchen assistant

The Kitchen Assistant supports the kitchen team by performing basic food preparation, maintaining cleanliness, ensuring proper storage of food items, and assisting chefs in daily operations. The role is essential for maintaining smooth kitchen workflow, hygiene standards, and timely meal preparation.

Key Responsibilities

Food Preparation

Assist chefs with basic food preparation such as washing, peeling, chopping, and slicing ingredients.

Portion and package food items for cooking or service.

Prepare simple dishes under supervision (e.g., salads, sandwiches, garnishes).

Ensure prep areas are always stocked with needed ingredients.

Kitchen Operations

Set up workstations before meal periods.

Assist in receiving, unpacking, and storing food supplies according to standards.

Ensure that all kitchen utensils, equipment, and work areas are cleaned and sanitized.

Help with plating and serving during peak hours.

Cleaning & Hygiene

Wash dishes, utensils, pots, and pans using appropriate equipment.

Clean floors, surfaces, and kitchen equipment regularly.

Dispose of waste properly and maintain cleanliness of waste areas.

Follow all food safety and hygiene regulations (HACCP standards).

Equipment Handling

Operate kitchen equipment such as mixers, ovens, blenders, and dishwashers safely.

Report faulty equipment or safety hazards to the chef or supervisor immediately.

Requirements

Previous experience in a hotel or restaurant kitchen is an advantage but not mandatory.

Basic knowledge of food hygiene and safety practices.

Ability to follow instructions and work effectively in a fast-paced environment.

Good physical stamina and ability to stand for long hours.

Team player with a positive and flexible attitude.

Personal Qualities

Reliable and punctual.

Clean, neat, and well-organized.

Willingness to learn new skills.

Ability to work under pressure.

Education

Minimum SSCE; vocational training in catering is a plus.