Kitchen Team Member-HVC

Job Summary

• To support kitchen operations by performing various tasks related to food preparation, cooking, cleaning, and maintenance, ensuring efficient and hygienic kitchen operations and contributing to a positive customer experience.

Key Accountabilities

• Food Preparation (If Applicable): Prepare ingredients for cooking, such as washing, chopping, slicing, and measuring. Follow recipes and portion control guidelines.
• Cooking (If Applicable): Cook food items according to recipes and standards, using various cooking methods and equipment.
• Dishwashing & Cleaning: Wash dishes, utensils, and cooking equipment. Clean and sanitize kitchen areas, including work surfaces, floors, and storage areas.
• Kitchen Maintenance: Maintain cleanliness and organization of the kitchen, including emptying trash, sweeping, and mopping floors.

Knowledge, Skills and Aptitude

• Educational Qualifications and Certifications: No formal education is typically required, although a high school diploma or equivalent is sometimes preferred. Food handler's certifications or other relevant certifications may be required by local regulations.
• Knowledge: Basic knowledge of food safety and hygiene practices. Basic knowledge of kitchen equipment and cooking methods (depending on the specific role).
• Technical Skills: Ability to use kitchen equipment safely and efficiently. Ability to follow recipes and instructions. Good communication and teamwork skills. Ability to work in a fast-paced environment.
• Language Skills: Basic communication skills in the local language are usually required. English may be beneficial depending on the establishment.
• Experience: No prior experience is typically required for entry-level positions. On-the-job training is usually provided. Previous experience in a kitchen or food service environment is a plus.

Key Interactions

• Key Internal Contacts:
• Kitchen Staff (other cooks, dishwashers, prep cooks)
• Kitchen Manager/Head Chef/Sous Chef
• Front-of-House Staff (servers, bussers, hosts)
• Purpose of Interaction: Coordinating tasks, communicating orders, and ensuring smooth kitchen operations.
• Key External Contacts:
• Food suppliers (for deliveries, if applicable)
• Purpose of Interaction: Receiving deliveries and verifying orders (if applicable).
• Direct Reports: NA