Objectives Path

Kitchen Duties and Responsibilities

1. Food Preparation
2. Prepare ingredients (washing, cutting, marinating, etc.) as per recipes.
3. Cook meals according to established standards and orders.
4. Follow portion control and presentation guidelines.
5. Cleanliness & Hygiene
6. Maintain a clean and sanitary work environment.
7. Follow food safety and hygiene standards (e.g., proper storage, handwashing, labeling).
8. Clean equipment, utensils, and surfaces regularly.
9. Inventory Management
10. Monitor stock levels of ingredients and kitchen supplies.
11. Notify supervisors when restocking is needed.
12. Ensure proper storage of perishable items to prevent spoilage.
13. Equipment Handling
14. Operate kitchen appliances and tools safely and efficiently.
15. Report any equipment malfunctions or safety issues immediately.
16. Coordination & Communication
17. Work closely with chefs, waitstaff, and front-of-house team to ensure smooth order flow.
18. Communicate any delays, substitutions, or issues with food orders.
19. Waste Reduction
20. Minimize food waste through proper preparation and storage.
21. Follow first-in, first-out (FIFO) stock rotation practices.
22. Time Management
23. Prepare meals within the expected time frame.
24. Prioritize tasks during busy hours for efficient service.
25. Adherence to Policies
26. Follow kitchen protocols, dress code, and health department regulations.
27. Participate in staff training and continuous improvement initiatives