Hospitality Kitchen Helper

1. Food Preparation & Mise en Place

What it means:

• Before the kitchen can serve high-quality gourmet dishes, all basic ingredients must be prepared, portioned, and organized. Your support during prep time directly affects how quickly and accurately the culinary team can fulfill customer orders:

Key Focus Areas:

• Wash, peel, chop, slice, and dice vegetables, fruits, and other ingredients as directed by the chefs.

• Assist in measuring and portioning ingredients according to cafe recipes and standard Operating Procedures (SOPs).

• Prepare basic sauces, dressings, garnishes, and batters as assigned.

• Ensure all prepped items are labeled with dates, times, and initialed properly.

• Keep the prep station stocked, organized, and ready before service hours begin.

2. Dishwashing & Utensil Care

What it means:

Clean tableware, pots, pans, and kitchen tools are essential for continuous cafe service. Operating the dishwashing station efficiently ensures that both the service team and the kitchen line never run out of critical supplies.

Key focus areas:

• Wash, sanitize, and dry all plates, cutlery, glassware, cookware, and kitchen tools promptly.

• Operate the dishwashing machine safely and maintain proper water temperature and chemical levels.

• Scrape off food waste into designated bins before washing to keep drainage systems clear.

• Store clean dishes, utensils, and pots in their designated storage areas immediately after drying.

• Inspect items for chips, cracks, or leftover stains before placing them back into service.

3. Kitchen Sanitation & Deep Cleaning

What it means:

A gourmet kitchen must operate in a spotless, hygienic environment at all times. Regular cleaning prevents contamination, maintains health code compliance, and protects the health of our guests and team.

Key focus areas:

• Keep kitchen counters, prep tables, cutting boards, and cooking stations sanitized throughout the shift.

• Sweep and mop kitchen floors regularly, especially after major prep work and at the end of shifts.

• Wipe down refrigerators, ovens, fryers, exhaust hoods, and exterior storage surfaces.

• Clean and sanitize trash bins, replacing bags regularly to prevent odor and pest issues.

• Follow the daily, weekly, and monthly deep-cleaning schedules set by kitchen management.

4. Food Safety & Cross-Contamination Prevention

What it means:

Handling food safely is non-negotiable. You must strictly follow hygiene guidelines to prevent cross-contamination between raw and cooked foods, allergen risks, and food borne illness.

Key focus areas:

• Use separate cutting boards and knives for raw meat, poultry, seafood, dairy, and vegetables.

• Store deep freezer veggies or packet foods on lower shelves in refrigerators, below cooked or ready-to-eat foods.

• Check that cold and hot holding areas maintain correct food temperatures.

• Report any spoiled food, off-odors, or damaged packaging to the Head Chef immediately.

• Strictly follow allergen-handling procedures when preparing items for specific guest needs.

5. Inventory Handling & Stock Rotation

What it means:

Managing kitchen ingredients properly reduces waste and keeps food fresh. You play a key role in receiving deliveries, storing goods correctly, and using stock efficiently.

Key focus areas:

• Assist in unloading, unpacking, and storing daily kitchen deliveries.

• Follow the First-In, First-Out (FIFO) rule: place newer stock behind older stock.

• Store dry goods, chilled products, and frozen items in their designated spaces right away.

• Inform the Head Chef when stock levels for key ingredients run low.

• Follow up to ensure the customer's concern has been addressed.

• Report damaged or expired stock immediately rather than using or ignoring it.

6. Workstation Organization & Waste Management

What it means:

A clutter-free workstation allows chefs to work quickly and safely. Effective waste segregation supports smooth kitchen workflow and environmental sustainability standards.

Key focus areas:

• Keep your immediate workspace tidy, removing trash and unneeded tools as you go ("clean as you go").

• Separate food waste, dry recyclables, and general waste into designated bins.

• Safely dispose of grease, cooking oils, and chemical solutions using approved methods.

• Keep kitchen walkways clear of boxes, crates, and cleaning equipment to prevent tripping hazards.

7. Personal Hygiene, Grooming & Kitchen Safety

What it means:

Working in a commercial kitchen requires high personal standards and attention to safety rules to prevent accidents, burns, slips, and food contamination.

Key focus areas:

• Wear the complete, clean kitchen uniform, apron, hairnet/chef hat, and non-slip safety shoes.

• Wash hands thoroughly before touching food, after handling raw ingredients, and after taking breaks.

• Keep fingernails clean, short, and trimmed; avoid wearing jewelry or watches in food areas.

• Practice safe knife-handling, lifting, and hot-equipment equipment operations at all times.

• Follow all food-safety and cleanliness procedures.

• Know the locations and use of fire extinguishers, first-aid kits, and emergency exits.

8. Overall Cafe & Kitchen Standards

What it means:

Every team member in the back-of-house directly impacts the quality of food and reputation of Souffle Gourmet Cafe. Professional behavior and pride in your work safeguard our brand's reputation.

Key focus areas:

• Follow all company SOPs, safety standards, and kitchen protocols.

• Respect cafe equipment, tools, and inventory as if they were your own.

• Maintain confidentiality regarding proprietary recipes, operational methods, and business information.

Take pride in maintaining an immaculate, world-class culinary environment.

• It is a Full Time Waiter / Steward job for candidates with 6 months - 2 years of experience.