A kitchen helper in a vegetarian restaurant is responsible for assisting with food preparation, maintaining cleanliness, organizing supplies, and ensuring food safety—specifically focusing on handling only plant-based ingredients and preventing cross-contamination with non-vegetarian items.
Key responsibilities include:
Washing, peeling, chopping, and portioning vegetables and fruits as directed by chefs or cooks.
Assisting with assembling dishes, plating, and packing take-out orders when required.
Cleaning and sanitizing kitchen utensils, equipment, and workstations to maintain hygiene standards.
Organizing and stocking kitchen supplies and ingredients according to food safety standards, checking for spoilage or expired items.
Receiving deliveries and storing food items properly to prevent spoilage and ensure freshness.
Disposing of waste, managing recycling or composting (often with special attention to plant-based waste in sustainability-focused kitchens).
Adhering strictly to allergen and dietary-specific protocols to avoid contamination with animal products, especially important in a vegetarian setting.
Essential skills and requirements:
Strong attention to detail and ability to follow instructions.
Basic knife skills and knowledge of safe vegetable preparation.
Familiarity with sanitation and food safety guidelines, potentially requiring a food handler’s permit.
Ability to work efficiently in a fast-paced, humid kitchen environment and collaborate with the entire culinary team.