Dishwashing – Wash dishes, utensils, and kitchen equipment either by hand or using industrial dishwashers. Ensure all items are thoroughly cleaned and sanitised to meet health and safety standards.
Kitchen Cleanliness – Clean and sanitise kitchen surfaces, countertops, and food preparation areas. Empty rubbish bins and ensure proper disposal of waste materials. Mop floors, clean walls, and maintain overall kitchen hygiene.
Food Preparation –Assist chefs and cooks with basic food preparation tasks, such as peeling, chopping, and slicing ingredients. Follow food safety guidelines when handling raw ingredients.
Inventory Management – Assist in receiving, storing, and organising kitchen supplies and ingredients. Rotate stock to ensure first-in, first-out usage and report low stock levels to the kitchen manager.
Compliance with Health and Safety – Maintain cleanliness and organisation of the kitchen ensuring equipment is in good working order. Report any faulty equipment or potential hazards to the supervisor immediately.
Equipment Maintenance – Clean and maintain kitchen equipment such as ovens, grills, and refrigerators. Perform basic upkeep tasks and report any issues requiring professional maintenance.
Waste Management – Implement proper waste segregation practices, including separating recyclables, food waste, and general rubbish. Ensure compliance with local waste disposal regulations.
Teamwork and Communication – Work collaboratively with kitchen staff, servers, and management. Communicate effectively about kitchen needs, potential issues, or improvements in workflow.
Time Management – Prioritise tasks efficiently to ensure smooth kitchen operations, especially during peak hours. Be prepared to adapt to changing priorities as directed by kitchen management.