The responsibilities and duties of a kitchen hand can vary greatly on experience and the unique needs of the current role. As you can see from our shortlist, the role involves considerably more than merely dishwashing, but an essential part of the food production process. Kitchen hands must be able to act quickly and independently by developing a keen sense of what needs to be done and at what intervals. The commercial kitchen environment can be rather harsh. It is hot, steamy and fast-paced, definitely not glamorous work by any stretch of the imagination, and has several hidden dangers such as slips, falls, cuts and splash hazards.
In a recent article, we discuss the hidden hazards in the kitchen and how to avoid injuries. Like all other kitchen staff, the kitchen-hand will spend the majority of the day on their feet. You will need to be physically healthy and generally active to keep up with the demands of the job with many shifts extending beyond 8 hours. As the kitchen hand is responsible for keeping the kitchen ship-shape, they tend to be the first to arrive and last to leave to ensure the kitchen is ready for the following shift.
Kitchen hands, in particular, often work more than How much you earn will depend on the restaurant you work for, the value you provide, and how well you are valued. When starting out its best to focus on honing your skill-set by broadening your knowledge of kitchen operations rather than focusing on money. Rather than cooking, they often focus on operations, marketing and public relations. They may also be responsible for creating the restaurant's menu. Primary duties: The chef de cuisine, also known as the head chef, manages the entire kitchen.
They are responsible for supervising the kitchen staff and maintaining kitchen operations. They are tasked with working with suppliers, keeping items stocked, keeping track of costs, creating menus and recipes, and training staff. Primary duties: The sous chef de cuisine reports directly to the chef de cuisine. They typically take over management when the chef de cuisine is unavailable.
Though many of their tasks are similar to those of the chef de cuisine, they tend to work more closely with the other stations of the kitchen. They are seen as an intermediary between the chef de cuisine and the rest of the kitchen staff. Primary duties: The chef de partie is typically the equivalent of a line cook.
They are responsible for preparing the food in a specific station in the kitchen. Their job title may differ based on which specific station they work. Primary duties: The commis chef is the most junior-level chef in a kitchen staff. They work under the chef de partie in a specific station. Their goal is to learn that station well and fulfill any tasks assigned by their chef de partie.
This role is for recent culinary school graduates. Primary duties: The kitchen porter is also commonly known as the kitchen assistant or kitchen hand. Typically, they have no formal culinary training and are responsible for miscellaneous basic tasks. These tasks may include cleaning the food prep area, rinsing salad greens or peeling vegetables. Primary duties: Referred to in the brigade de cuisine as the "escuelerie," the dishwasher cleans plates and cutlery and keeps the kitchen sanitary.
This position only requires on-the-job training. If any of the jobs above sound appealing to you, you'll need a certain set of skills to work in a kitchen. Here are a few of the most important skills for kitchen staff:.
During mealtimes, the kitchen can get quite hectic. The kitchen staff needs to remain calm to prepare food safely and successfully. A large hotel might have several sous-chefs, or a small restaurant might have only a lead cook, but the role is the same as in a classical brigade.
In many establishments the pastry chef runs a semi-autonomous kitchen in collaboration with the executive chef. In modern restaurant kitchens the roles of individual cooks aren't as clearly defined, and except in large hotels or institutions there aren't as many single-purpose work stations.
Most cooking tasks are performed by line cooks, with more skilled and experienced cooks handling the most demanding jobs. Larger kitchens often designate a first cook or lead cook for that role, and first cooks will often supervise the kitchen in the sous-chef's absence.
Less-experienced cooks begin by assisting at high-volume stations within the kitchen, or working independently in a less-demanding, lower-volume station. Large kitchens, and some smaller ones, employ prep chefs to perform basic duties such as peeling, cutting and portioning raw ingredients, or making stock and sauces. This frees up more experienced cooks for more skilled labor. Yes, feel free to use our template as a starting point for your kitchen staff job posting.
Instead, add some details that differentiate your position from others. Begin with an opening paragraph or two that describes the kitchen staff position you have in general terms.
Use engaging language and highlight what you think makes the job special. This can help you get more qualified applicants interested in your job. This is your opportunity to detail the aspects of your position that differ from other open kitchen staff jobs.
A revolutionary hiring process for Restaurant positions Hiring restaurant staff in San Francisco can be a tough job. Workstream can help accelerate the process by letting you post on job boards like Indeed within seconds.
No more tedious copy and pasting. We integrate with all the top job boards. All applicants funnel into one intuitive dashboard. Print out your unique QR code and text message number. Engage with applicants via text.
Include links to screening questions, forms, and more.
0コメント