Kitchen assistant

The Assistant Cook will support the kitchen team in the preparation and cooking of hot and cold dishes, assisting with food preparation for both buffet services and production areas. The role involves assisting the Cook and other kitchen staff with various tasks, ensuring smooth kitchen operations, and maintaining high standards of hygiene and food safety. You will play a crucial role in ensuring the efficiency of the kitchen by supporting the preparation of dishes, maintaining the cleanliness of kitchen areas, and adhering to food safety procedures.

Essential Functions:

• Food Preparation Support: Assist the Cook in preparing ingredients for hot and cold dishes, including chopping, cutting, and organizing food items. Help with the assembly and preparation of sandwiches, small pastries, and other items for the buffet or café service.
• Cooking Assistance / Collaboration with team members: Help with cooking, heating, and plating dishes under the guidance of the Cooks and Sous Chefs, ensuring that food is prepared in accordance with established recipes and presentation standards.
• Kitchen Cleaning and Maintenance: Maintain cleanliness and organization in the kitchen, including washing utensils, cleaning surfaces, and ensuring that kitchen equipment and appliances are well-maintained and properly cleaned.
• Hygiene and Food Safety Compliance: Maintain a high standard of hygiene in the kitchen, including proper storage and handling of food items. Adhere to all food safety regulations and company processes to ensure the safety of the food prepared.
• Inventory Support: Help with monitoring kitchen stock, ensuring that ingredients are properly stored and replenished when needed. Assist with stock rotation to minimize waste and ensure fresh ingredients are used.
• Assistance with Menu Preparation: Assist in setting up and preparing food for the buffet or event-specific dishes as required by the client, ensuring that dishes meet the company’s standards and the client’s specifications.
• Preparation of Kitchen Equipment: Ensure that kitchen equipment is prepared and ready for use at the start of each shift. Assist in setting up cooking stations and maintaining equipment during service.
• Event Support: Assist in preparing food for internal events or special occasions, ensuring that the food is presented according to the client's preferences and specifications.
• Mutual Respect and Communication: Foster a culture of mutual respect and effective communication within the team, even during intense and demanding service periods. Ensure respectful communication with each other and with the client, maintaining professionalism and striving to create a harmonious work environment.
• Adherence to Company Processes: Follow all established culinary processes and procedures, including proper food handling techniques, portion control, and safety guidelines.

Requirements

• Skills and Qualities: Punctuality, strong organizational skills, understanding of basic cooking techniques and food preparation methods, knowledge of food hygiene and safety practices, excellent adaptability, ability to work effectively in a team environment, ability to handle kitchen equipment and tools safely, ability to follow instructions and recipes carefully.

Food Handling Certification: For all food handling positions, candidates should hold (or be able to obtain) the relevant Food Safety & Hygiene certification according to the level of the role. The expected certification levels are:

• Level 2 Food Safety & Hygiene for food handlers and catering staff.
• Level 3 Food Safety & Hygiene for supervisors, team leaders, and Sous Chefs.
• Level 4 Food Safety Management (or equivalent) for Head Chefs, Kitchen Managers, and senior operational management.
• Allergen Awareness Training for all employees involved in food handling or food service.

Additional Requirements: Follow and apply the company's existing procedures and standards to ensure consistency across operations. Adhere to the schedule provided by the supervisor, ensuring to clock in and out as required at the company's designated timekeeping system.