Kitchen Stuff

Prepping ingredients: Washing, peeling, chopping, and cutting vegetables, fruits, and meats. Measuring items: Weighing and measuring spices, liquids, and ingredients according to recipes. Assisting cooks: Helping the chef or line cook assemble dishes, plate meals, and manage stations during busy hours. Washing dishes: Cleaning pots, pans, plates, and utensils by hand or using a dishwashing machine. Sanitizing surfaces: Wiping down counters, cutting boards, and cooking equipment. Managing waste: Emptying trash cans, clearing food scraps, and keeping floors clean and mopped. Storing stock: Unloading deliveries and storing food items at correct temperatures following safety rules. Following regulations: Practicing safe food handling and wearing proper protective gear. • Checking equipment: Reporting any broken or faulty appliances to the manager.

Availability: Willingness to work flexible hours, including early mornings, late nights, weekends, and holidays. Certifications: Basic food handler or hygiene certification is required by local health regulations. Food Preparation: Proficiency in washing, peeling, chopping, slicing, and measuring ingredients accurately. Safety and Sanitation: Strict adherence to health codes, proper food storage, and prevention of cross-contamination. Equipment Operation: Comfort using commercial kitchen tools, such as ovens, stovetops, grills, and slicers. Culinary Techniques: Understanding basic cooking methods like roasting, frying, or boiling, and following standard recipes. Communication: Clear verbal exchange with chefs, line cooks, and servers to coordinate orders and timing. Teamwork: Willingness to support colleagues, assist at different stations, and share kitchen duties. Time Management: Ability to prioritize tasks and meet strict deadlines during busy peak service hours.

Education: A high school diploma or degree in catering equivalent Physical Stamina: The ability to stand for long shifts, bend, and lift heavy objects (typically up to 30 to 50 pounds).