Bartender / Kitchen Hand
1. Key Duties and Responsibilities
Food Preparation: Assist with food preparation, including washing, peeling, cutting, trimming, weighing and portioning ingredients in accordance with kitchen requirements and established food preparation standards.
Kitchen Operations Support: Provide operational support to cooks and chefs in preparing simple dishes, assembling meals, plating food and packing takeaway orders accurately and efficiently.
Cleaning and Sanitation: Wash, clean and sanitise crockery, cutlery, kitchen utensils, cookware, equipment and food preparation surfaces to maintain high standards of cleanliness and hygiene.
Kitchen Housekeeping: Maintain the cleanliness, organisation and orderliness of kitchen workstations, floors, storage areas and waste disposal facilities in accordance with food safety and workplace hygiene requirements.
Receiving and Storage: Assist in receiving deliveries, checking items against delivery records, storing ingredients appropriately and ensuring proper stock rotation using the First-In, First-Out (FIFO) principle.
Inventory Support: Monitor stock levels, identify low-stock items and report shortages, damaged goods or potential spoilage to the supervisor promptly.
Food Safety and Workplace Safety: Comply with food hygiene procedures, safe food handling practices, proper waste disposal requirements and workplace safety guidelines to prevent contamination, accidents and food wastage.
Teamwork and Service Support: Work collaboratively with kitchen colleagues and service staff to ensure timely meal preparation, smooth kitchen operations and the fulfilment of daily service requirements.
Compliance with Instructions: Carry out duties assigned by the Chef, Kitchen Supervisor or Management and adhere to established operating procedures, work schedules and company policies.
2. Core Competencies and Requirements
Food Preparation Skills: Basic understanding of food preparation techniques, ingredient handling, portioning and kitchen support activities.
Food Hygiene and Safety Awareness: Knowledge of, or willingness to learn and comply with, applicable food hygiene, food safety, sanitation and workplace safety requirements.
Operational Efficiency: Ability to perform routine kitchen tasks accurately, efficiently and consistently in a fast-paced working environment.
Teamwork and Communication: Ability to follow instructions, communicate clearly and cooperate effectively with kitchen and service team members.
Organisation and Attention to Detail: Ability to maintain an orderly work area, handle ingredients appropriately, follow stock rotation procedures and minimise food wastage.
Physical Fitness and Stamina: Ability to stand and move for extended periods, perform repetitive tasks and safely lift or carry kitchen supplies and equipment within reasonable job requirements.
Adaptability and Reliability: Willingness to learn new tasks, respond to changing operational needs, maintain punctuality and carry out assigned responsibilities dependably.
Flexibility in Working Hours: Willingness to work shifts, including evenings, weekends and public holidays, in accordance with operational requirements and applicable employment regulations.
3. Preferred Qualifications and Experience
Previous experience in a kitchen, restaurant, catering establishment or food service environment would be essential.
Relevant food hygiene or food safety training is preferred, with the ability to complete any required training or certification applicable to the role.
A positive work attitude, willingness to learn and commitment to maintaining cleanliness, hygiene and service standards are essential.