The Kitchen Helper is responsible for assisting the Chef, Cook and Kitchen Supervisor in day-to-day kitchen operations. The role includes basic food preparation, cleaning and sanitation, utensil washing, material handling, storage support, waste disposal and maintaining a clean, safe and hygienic kitchen environment.

2. KEY RESPONSIBILITIES

Food Preparation Support

• Wash, peel, clean and cut vegetables and other ingredients as instructed.
• Assist cooks and chefs with basic preparation and mise en place.
• Arrange ingredients, utensils and equipment before food preparation.
• Assist in portioning, packing and serving food when required.
• Follow instructions regarding food preparation and handling.

Kitchen Cleaning & Hygiene

• Clean kitchen floors, counters, workstations and storage areas.
• Wash and maintain utensils, vessels, plates and kitchen equipment.
• Maintain cleanliness throughout the shift.
• Follow prescribed hygiene, sanitation and food-safety practices.
• Keep cleaning materials and equipment properly stored.

Material & Store Support

• Assist in receiving and shifting kitchen supplies.
• Arrange food materials in designated storage areas.
• Maintain proper organization of refrigerators, shelves and dry stores.
• Report damaged, spoiled or expired food items to the supervisor.
• Support stock arrangement and basic inventory activities.

Waste Management

• Segregate and dispose of kitchen waste as per site procedures.
• Keep garbage collection areas clean.
• Ensure waste containers are properly handled and maintained.

Operational Support

• Assist the Chef/Cook during busy meal-service periods.
• Ensure ingredients and utensils are available when required.
• Support loading, unloading and movement of kitchen materials.
• Perform other kitchen-related duties assigned by the Chef/Kitchen Supervisor.