General Kitchen Worker Job Description

The Kitchen Staff in a Food Processing Industry

The kitchen staff works in front of cooks, waitstaff, and sometimes customers in restaurants, cafeterias, and catering kitchens. They work part-time or full-time, days, nights, weekends, and sometimes early in the morning to prepare food. The kitchen staff arrives early to organize the kitchen and do food prep to streamline cooking and meal presentation, including washing, peeling, and cutting fruits and vegetables.

The kitchen staff organizes customers plates before the waitstaff brings the final product to the customer. They know the day's meals and the menu before they are delivered. The kitchen staff works with management and head cooks to properly store food in kitchens, cold storage, and storerooms.

They transfer food and supplies to the kitchen when needed. If they are the first to arrive, the kitchen staff will turn on the lights and grills, start the kitchen prep work, and prepare the kitchen and customer areas for service. The kitchen staff cleans and turns off all the cooking equipment when they are the last to leave.

Some employers require a high school degree or GED, but the kitchen staff does not. Many employers look for at least one year of experience in the industry when they hire. The Bureau of Labor Statistics employment data shows the median annual pay for food preparation workers was $21,440 in 2016

The kitchen brigade system

Commercial kitchens can be found in small mom-and-pop restaurants to the high-volume production environments of convention centers and institutions. The tasks that the individual cooks and the staff do in the kitchen are consistent and so are the responsibilities of the kitchen staff. The kitchen brigade system was outlined by a French chef in the 19th century.

In modern restaurants, the roles of individual cooks are not clearly defined, and there are not as many single-purpose work stations. Line cooks are the most skilled and experienced in cooking, with more demanding jobs being handled by experienced cooks. First cooks are often given the responsibility of supervising the kitchen in the absence of the sous-chef.

A Job Description for Kitchen Helpers

Kitchen helpers are people who are in charge of the food services in the kitchen and have a supervisor to watch them. They maintain the kitchen and all the utensils and materials that are found in it, to make sure they are in good condition. Kitchen helpers are on their feet most of the time.

They work under pressure. They may need to work near an oven or grill. They may be assigned to carry glassware.

They need to deal with customers and accept cash. You need to have a high school degree and experience to work as a Kitchen Helper. They need to learn about food service, nutrition and consumer services.

It is considered an entry level job if they have no previous work experience and are trained to clean kitchen equipment and handle food safety. A lot of people prefer to eat out in a restaurant and so there will always be a demand for kitchen helpers. There are jobs in the restaurant industry.

Kitchen helpers will leave their jobs if they are paid less than full time hours. Kitchen helpers' wages can vary from employer to employer. The pay is great for restaurants.

The Job of Kitchen Assistant

Nowadays, restaurants in some countries stay open the whole day, even though working hours are usually lunch and dinner. The job of kitchen assistant is likely to involve working evenings, weekends and public holidays. Cleaning and tidying tasks will usually go on past the official opening hours.

The job of kitchen assistant requires good physical fitness and stamina, as they are exposed to the heat from ovens and stove, which can be tiring. Kitchen assistants are in demand in the tourism and hotel sectors. When restaurants and hotels in tourist locations are hiring seasonal workers, demand for kitchen staff increases.

Kitchen assistants need a wide range of skills and knowledge, including food preparation and cooking techniques, the use and maintenance of cooking equipment and utensils, decorating and garnishing techniques, and storage standards for raw ingredients and foods that are susceptible to spoilage. Kitchen assistants can use it to have a basic knowledge of table service. A route into the restaurant business that will enable aspiring chefs to gain an awareness of how professional kitchens work is to start out as a kitchen helpers.

The kitchen of a large restaurant is very competitive and can be a good place for people with experience to rise up the ranks. The job of kitchen assistant is suited to people who are looking for a challenging and varied job. It can be a lot of work, but you can expect to be promoted to the upper levels of the kitchen brigade if you put in the time and effort.

The Chef Patissier in a Hotel

An arrangement of people in job to accomplish the goals of the operation is one of the definitions of a business organization. The organizational structure of the kitchen staff will reflect the needs of the operation, job functions and various goals. The needs of the enterprise's design can affect the organization of food production.

Kitchen organization is to assign tasks so they can be done efficiently and properly and so all workers know what their responsibilities are. The way a kitchen is organized can be different. It is possible for there to be as many as four to six Sous Chefs in large establishments, particularly when separate kitchens are set up for different cuisines.

Chef de partie is in charge of a section of activities in the kitchen. There is a The Chef de Partie may have the status and duties of a Sous Chef in addition to his sectional responsibilities.

The main kitchen staff leave and the night duty cook takes over. Normally one person is enough for the Grade Manger and a separate Chef de Nuit may be retained. The cook does not stay on duty throughout the night but only until the late meals stop.

The Chef is important in the kitchen because of the repertory of soups, including consomme, cremes and veloutes, purees, soups and many speciality and nationing essences. The work that is required for table d' hote or function meals is not included in the a'la carte vegetable service. Kitchen hands can take operations like peeling, cleaning, and trimming.