Food Preparation and Assistance:

To Be Competent, The User/Individual on The Job Must Be Able To:

Set Up Work Stations as Per Head Chef’s Instructions Organize the Workplace to Maintain Standards of Hygiene and Cleanliness as Per the Health and Safety Guidelines

Verify All Kitchen Tools and Equipment for Cleanliness and Proper Working Condition

Collect Raw Food Items or Ingredients for Cooking from The Storage Area, Fridge, Or Freezer

Carry Out Washing, Peeling, Chopping Etc. As Per the Instructions of The Head Chef

Measure Out Ingredients for Different Recipes

Verify That the Ingredients Meet Quality Standards and Other Requirements Mix Ingredients in Correct Proportions

Carry Out Basic Preparatory Work Like Mixing or Grinding of Spices/Ingredients, Preparing Dough, And Wrapping Food Items Etc. as Per the Head Chef’s Instructions

Assist in Operating Commercial Cooking Equipment Such as Stoves, Cookers, Ovens, And Fryers Restock and Prepare the Workstation for The Next Shift

Clean and Maintain Kitchen

Prepare different types of Pizza, Burger, Wrap, Pasta, Panini, etc as per the Standard Operating Procedure

To Be Competent, The User/Individual on The Job Must Be Able To:

Wash and Disinfect Kitchen Area, Workstations, Tables, Tools, Knives and Other Equipment

Clean All Appliances Like Refrigerators, Stoves and Burners

Monitor and Record Temperatures of Fridges and Freezers, Hot Cabinets, Serveries as Instructed by the Head Chef

Ensure All Kitchen Tools and Equipment Are Clean and Dry and Stored Safely as Pe Organizational SOP, At the End of Day’s Business/Shift

Check All Electrical Fitments Like Exhaust Fans, Chimneys for Proper Functioning

Notify Head Chef If There Are Any Faulty or Damaged Kitchen Equipment/Tools/Fitments

Defrost Freezers as Per Operating Manuals

Turn Off All Water Pipes, Taps Etc.

Dispose of Waste and Expired Items as Per Waste Management Policy

Recycle the Products or Items Wherever Applicable