Kitchen Assistant - Cook

Description

Job Summary: Assist in food preparation while maintaining hygiene and freshness standards to ensure a fast, high-quality dining experience. Key Responsibilities: 1. Assistance in food preparation and mise en place. 2. Strict compliance with hygiene and sanitation standards (GMP). 3. Stock management and storage using the FIFO system. OPERATIONS AND PRODUCTION (Mise en Place) FUNCTION MANUAL: KITCHEN ASSISTANT POSITION: Kitchen Assistant DEPARTMENT: Production / Kitchen COMPANY: La Valeriana Café REPORTS TO: Head Chef / Administrator JOB OBJECTIVE: Assist the Head Chef in food preparation, maintain the hygiene, freshness, and presentation standards that define La Valeriana, and ensure a fast, high-quality dining experience for customers. MAIN RESPONSIBILITIES: * Chop, cut, and portion ingredients (vegetables, meats, cheeses, fruits) according to the café’s standard recipes. * Prepare bases for sandwiches, salads, quiches, and light dishes on the daily menu. * Stock and organize the service line before peak hours (breakfast, lunch, and afternoon snack). * Assist with baking or reheating pastries and bread if service flow requires it. * Monitor basic cooking temperatures under the supervision of the head cook. CLEANING, HYGIENE, AND SANITATION (GMP Standards) * Clean, disinfect, and sanitize work surfaces, utensils, and kitchen equipment before, during, and at the end of each shift. * Wash and dry tableware, pots, and production tools promptly to prevent stock shortages during service. * Sort, remove, and dispose of organic and inorganic waste in accordance with the company’s designated recycling points. * Keep the kitchen floor clean, dry, and free of slip-and-fall hazards. STOCK CONTROL AND STORAGE * Receive, inspect, and store supplies delivered by vendors, verifying expiration dates. * Strictly apply the FIFO (First In, First Out) system to minimize losses and waste. * Properly label and date all processed or stored ingredients in refrigeration and freezing units. * Notify the Head Chef of critical ingredient shortages to facilitate daily purchasing. Salary: S/.1,130\.00 \- S/.1,400\.00 per month Workplace: On-site employment