Kitchen Crew

Role Overview

Kitchen Operations

• Prepare food according to recipes, preparation methods, portion sizes, and restaurant standards.
• Chop, cut, mix, cook, assemble, and plate food as required.
• Read kitchen tickets and prepare orders accurately and on time.
• Coordinate with kitchen and service teams about orders, shortages, delays, and other issues.
• Work efficiently during busy service periods while maintaining accuracy and quality.

Stock and Cleanliness

• Label, date, rotate, and store ingredients appropriately.
• Monitor supplies and report low ingredient or kitchen supply levels.
• Assist with receiving and storing deliveries when required.
• Maintain clean, organized, and sanitary workstations, equipment, utensils, and storage areas.
• Assist with dishwashing, waste disposal, restocking, opening duties, and closing duties.

Requirements

• Previous kitchen, food preparation, restaurant, or food service experience is preferred.
• Basic knowledge of food preparation, kitchen operations, and food safety is preferred.
• Ability to work efficiently in a fast-paced and high-pressure environment.
• Attention to detail, commitment to food quality, and ability to follow recipes and procedures accurately.
• Good communication, teamwork, reliability, punctuality, and dependability are required.
• Ability to safely operate or learn standard kitchen equipment is required.
• Ability to stand, walk, bend, reach, lift, and carry items required for kitchen operations.
• Flexibility to work evenings, weekends, holidays, and busy service periods is required.
• Willingness to follow food safety, hygiene, quality, and operational standards is required.

Safety Standards

• Follow food safety, sanitation, health, personal hygiene, and food-handling procedures.
• Prevent cross-contamination through proper preparation and storage practices.
• Use kitchen equipment safely and report damaged or malfunctioning equipment.
• Minimize food waste through proper preparation, storage, and portion-control procedures.