Kitchen Assistant

Ensure chefs have the ingredients and utensils they need. Assist with moving food and supplies around the kitchen. Take out kitchen waste and maintain proper waste disposal. Assist other kitchen staff during busy periods. Follow instructions from the Head Chef or Kitchen Supervisor. Follow food hygiene and safety standards. Store food properly and check expiry dates. Prevent cross-contamination between raw and cooked food. Wear appropriate protective clothing, such as gloves, apron, and hair covering. Clean work surfaces, tables, cooking equipment, and utensils. Wash dishes, pots, pans, and kitchen equipment. Report damaged equipment, food spoilage, or safety concerns. Maintain punctuality and good teamwork. Perform other reasonable duties assigned by management. Assist with receiving and storing food supplies. Arrange ingredients and supplies in the appropriate storage areas. Inform the chef or supervisor when stock is running low. Help with stock counting when required.

Minimum of SHS/WASSCE or equivalent. Previous experience in a restaurant, hotel, or catering environment is an advantage. Basic knowledge of food preparation and kitchen hygiene. Ability to work flexible hours, including weekends and public holidays. Ability to work in a fast-paced kitchen environment. Must be physically fit and able to stand for extended periods. Must be reliable, punctual, and well-presented. Knowledge of basic food safety practices is an advantage. Good teamwork and communication skills. Ability to follow instructions accurately. Good time-management skills. Attention to cleanliness and hygiene. Ability to work quickly and efficiently under pressure. Basic food preparation skills. Ability to handle kitchen utensils and equipment safely. Good organizational skills. Willingness to learn and take responsibility. Positive attitude and good work ethic. Ability to maintain cleanliness and order in the kitchen. Honest, hardworking, and dependable.

Minimum: Basic Education Certificate Examination (BECE) or SHS/WASSCE. Basic knowledge of food preparation and kitchen hygiene. Previous kitchen or restaurant experience is an advantage. Must be willing to learn and follow instructions. Must be physically fit, reliable, and hardworking.