Kitchen Help

2. Purpose of the Role

The Kitchen Helper keeps the kitchen clean, safe and ready, and supports the chefs so that our food is prepared well and sent out on time. It is an important role. A kitchen can only work to its standard when its preparation, cleaning and storage are done properly, every day — and that is the work this role makes possible.

We are glad to have you on the team. This document explains clearly what is expected of you, so that you always know what good work looks like and how you will be supported to do it.

3. Who You Work With

• Sous Chef on duty — Gives your tasks and instructions for the day. There are two Sous Chefs of equal rank — follow whichever one is running the floor at the time.
• Commissary kitchen team — You work together as one team. When a station is busy, help where you are asked.
• Head of Operations — Oversees the commissary. If you have a concern you feel you cannot raise with the Sous Chef, you may raise it here.
• Store and event teams — When you are assigned to a store or an event, follow the direction of the person in charge there.

4. Your Main Responsibilities

4.1 Food preparation support

• Wash, peel, cut and prepare ingredients as the Sous Chef instructs.
• Follow the recipe and cutting specification exactly — size, weight and quantity.
• Portion, pack and label items as you have been shown, under supervision.
• Ask whenever you are unsure. It is always better to ask than to guess.

4.2 Cleaning and sanitation

• Wash dishes, pots, utensils and equipment promptly and correctly.
• Clean and sanitise work surfaces before and after each task.
• Keep floors dry and clear, and empty bins before they overflow.
• Complete your assigned tasks on the cleaning schedule and sign the checklist.

4.3 Receiving and storage

• Help unload deliveries and bring them in quickly, so that cold items stay cold.
• Store every item in its correct place and at its correct temperature.
• Label and date every item, and use the oldest stock first — "first in, first out."
• Tell the Sous Chef straight away if anything arrives damaged, spoiled or at the wrong temperature.

4.4 Dispatch and events support

• Help pack and load orders for the stores, checking quantities against the dispatch list.
• Support event preparation and set-up when you are assigned.

4.5 Care of equipment

• Use a piece of equipment only after you have been trained on it.
• Clean equipment after use, as you have been shown.
• Report any damage, fault or unusual noise straight away. Please do not try to repair equipment yourself.

5. Your Day — What Is Expected

Start of shift

• Arrive on time in a clean uniform, with hair covered, nails short and no jewellery.
• Wash your hands properly before touching any food.
• Receive your tasks for the day from the Sous Chef on duty.
• Check that your station is clean and has what you need.

During shift

• Complete your preparation tasks in the order given — on time and to specification.
• Clean as you go. Your station is never left dirty.
• Wash your hands after handling raw food, rubbish or chemicals, and after every break.
• Keep raw and cooked food separate, always.
• Report any problem to the Sous Chef as soon as you notice it.

End of shift

• Finish your cleaning tasks and sign the checklist before you leave.
• Make sure all food is covered, labelled, dated and stored — nothing left out.
• Take out the rubbish and leave the bin area clean.
• Tell the Sous Chef what is finished and what is not.

Each week

• Complete your rostered deep-cleaning tasks and attend the team briefing.

6. Standards We Always Keep

These standards protect our customers, our team and you. They apply on every shift.

• Hygiene. Clean uniform, covered hair, clean hands and no jewellery while working with food. If you are unwell — especially with fever, vomiting, diarrhoea or an open wound — please tell the Sous Chef before you start work. You will not be penalised for reporting illness honestly.
• Food safety. Follow the labelling, storage and temperature rules every time. If you are not sure whether food is safe, do not use it — set it aside and tell the Sous Chef.
• Following the recipe. Recipes, portions and methods are followed exactly as instructed. Changes are made only when the Sous Chef asks for them.
• Safety. Handle knives, hot surfaces and cleaning chemicals only in the way you have been trained.
• Honesty. Please report mistakes, breakages and wastage on the same day. An honest mistake that is reported early is easy to fix.
• Attendance. Be on time for every shift. If you will be late or absent, inform the Sous Chef as early as possible, following the company's Attendance, Tardiness and Leave Reporting SOP.
• Respect. Treat every colleague with courtesy. A busy kitchen works best when everyone helps each other.

7. When to Ask First

You may do this on your own:

• Clean and sanitise your work area
• Wash dishes, pots and utensils
• Store deliveries in their correct place
• Set aside food that is clearly spoiled, and tell the Sous Chef
• Stop and report anything that looks unsafe
• Help a teammate at a busy station, when asked

Please ask the Sous Chef first before:

• Using any equipment you have not been trained on
• Changing a recipe, portion or method
• Throwing away food you are unsure about
• Using a cleaning chemical you have not been shown
• Leaving your station or finishing your shift early
• Taking any food or item out of the kitchen

8. Safety at Work

• Knives. Carry them pointing down, never leave them in the sink, and always cut away from your body.
• Heat. Use a dry cloth or heat-proof gloves, and call out "hot behind" when you carry anything hot past others.
• Floors. Wipe up spills immediately and wear non-slip shoes at all times.
• Lifting. Bend your knees and keep your back straight. Please ask for help with anything heavier than ____ kg.
• Chemicals. Use only as trained, never mix them, keep them away from food, and keep every container labelled.
• Injuries. Report every cut, burn or fall to the Sous Chef straight away, however small. You will be shown where the first aid kit is kept.

Uniform and protective equipment are provided by the company.

9. What We Will Teach You

• First week: Kitchen orientation; hygiene and food-safety basics; safe knife handling; cleaning chemicals and their safe use; where everything is stored.
• First three months: Station training on preparation tasks; receiving and storage; basic use and cleaning of kitchen equipment.
• After that: Further skills as you progress. Kitchen Helpers who show good work, reliability and a willingness to learn may be considered for training toward Commis or cook roles as positions become available.

10. How Your Performance Is Reviewed

• Attendance and punctuality — On time for every rostered shift — monthly
• Hygiene — Passes the start-of-shift hygiene check — every shift
• Cleaning — Cleaning checklist completed and signed — every shift
• Preparation — Tasks completed on time and to specification — daily
• Food safety — Labelling, dating and storage rules followed — no lapses
• Safety — Safe practices followed; incidents reported straight away — always
• Teamwork and attitude — Feedback from the Sous Chefs — monthly during probation

About your probationary period
During your first six months, the Sous Chefs will sit down with you once a month to review how you are doing, what is going well, and where you can improve.

The standards set out in Sections 5, 6 and 10 are the standards for becoming a regular employee. They are shared with you now, at the start, so that you know exactly what is expected and have every opportunity to meet them.

11. Requirements

• No previous experience is required. Kitchen or food-handling experience is an advantage.
• A valid health certificate for food handlers, kept current throughout your employment.
• Able to stand for long periods, work in a hot environment, and lift up to ____ kg.
• Able to read labels, dates and simple written instructions.
• Willing to learn, to follow instructions, and to work as part of a team.
• Willing to work shifts, weekends and holidays according to the roster.
• Completion of the pre-employment requirements listed by HR.

12. Working Conditions

• Shift work according to the weekly roster, including weekends and holidays.
• You may be assigned to store kitchens or events when needed.

13. Pay and Benefits

• Overtime, rest day and holiday pay: In accordance with the Labor Code

• Night shift differential: In accordance with the Labor Code, for hours worked between 10:00 pm and 6:00 am

• 13th month pay: In accordance with law

• SSS, PhilHealth, Pag-IBIG: In accordance with law

• Service incentive leave: In accordance with law

• Other benefits: In accordance with company policy

14. General

This job description sets out the main responsibilities of the role. From time to time you may be asked to help with other reasonable tasks in the kitchen that suit your role and training. The description will be reviewed as the business grows, and any significant change will be discussed with you first.