About this role

Main Function

The Kitchen Assistant supports chefs and other kitchen personnel in the daily preparation and service of food by maintaining cleanliness, preparing basic ingredients, washing kitchen utensils, organising supplies, and ensuring that work areas meet the hotel's hygiene and safety standards. The role helps the kitchen operate efficiently and requires a hardworking, disciplined, hygienic, and cooperative individual who can follow instructions and work effectively under pressure.

Role Responsibilities

Food Preparation Support

Wash, peel, trim, chop, slice, and portion vegetables, fruits, and other ingredients as instructed.
Assist chefs with basic food preparation without undertaking tasks beyond assigned competence.
Measure and arrange ingredients according to the chef's instructions and approved recipes.
Label, cover, and store prepared ingredients correctly to maintain freshness and prevent contamination.
Ensure ingredients are prepared and made available before service when required.

Kitchen Cleaning and Sanitation

Clean and sanitise worktables, preparation surfaces, sinks, shelves, and kitchen equipment as directed.
Wash, rinse, dry, and store pots, pans, plates, cutlery, utensils, and other kitchen tools properly.
Keep floors clean and dry and promptly clean spills using the correct safety procedures.
Dispose of food waste and rubbish appropriately and maintain clean waste bins.
Follow cleaning schedules and use cleaning chemicals safely; never mix chemicals.

Food Safety and Hygiene

Maintain high standards of personal hygiene and wear the required clean uniform, apron, hair covering, and protective equipment.
Wash hands properly and regularly, especially after handling raw food, waste, chemicals, or cleaning equipment.
Prevent cross-contamination by using designated tools and separate preparation areas for raw and ready-to-eat foods.
Follow the hotel's food storage, temperature-control, date-labelling, and stock-rotation procedures, including FIFO/FEFO where applicable.
Report spoiled food, suspected contamination, pest activity, unsafe conditions, or food-safety concerns immediately.
Do not prepare or serve food that appears spoiled or has been identified as unsafe.

Equipment and Utensil Handling

Use kitchen equipment only when trained and authorised to do so.
Handle knives, slicers, blenders, hot utensils, and other equipment carefully and follow safety instructions.
Report damaged, faulty, or missing equipment to the chef or supervisor.
Return cleaned equipment and utensils to their designated storage locations.

Stores and Inventory Support

Assist with receiving, carrying, arranging, and storing kitchen ingredients and supplies as assigned.
Check quantities and visible condition of items received and report discrepancies to the authorised officer.
Keep dry stores, refrigerators, and freezers tidy and ensure items are covered, labelled, and stored appropriately.
Inform the chef or storekeeper when stock is running low, damaged, expired, or unsuitable for use.
Avoid wastage and never remove food, supplies, or hotel property without authorisation.

Waste Control and Cost Awareness

Use ingredients carefully and follow portioning instructions to minimise avoidable

Kitchen Assistant