Bartender / Kitchen Hand

Your tasks

• 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.

Requirements

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.