JOB DESCRIPTIONHELPER CHEF – FRIED CHICKEN KITCHEN

Designation: Helper Chef – Fried Chicken

Department: Kitchen / Food Production

Industry: Quick Service Restaurant (QSR) / Fried Chicken

Reporting To: Main Chef / Chef de Cuisine / Kitchen Supervisor

Employment Type: Full time

1. JOB PURPOSE

The Helper Chef will support the Main Chef and kitchen team in the preparation, marination, coating, frying, finishing, packing and serving of fried chicken products. The role is responsible for maintaining food quality, hygiene, cleanliness, proper portioning and kitchen discipline while ensuring that all fried chicken products are prepared according to the approved recipes, SOPs and standards of the outlet.

1. KEY RESPONSIBILITIESA. Chicken Preparation

- Assist in receiving, checking and preparing fresh/frozen chicken as per kitchen SOP.
- Wash, clean and portion chicken where applicable.
- Prepare chicken pieces according to the required size and product specification.
- Ensure proper handling and storage of raw chicken.
- Follow the FIFO (First In, First Out) system.
- Maintain proper separation between raw and cooked food.

B. Magination
- Assist the Main Chef in preparing chicken marinades.
- Measure spices, seasoning, sauces and other ingredients accurately.
- Marinate chicken according to the approved recipe and specified time.
- Maintain proper temperature during the marination process.
- Ensure every batch receives consistent seasoning and flavour.

C. Coating & Breading
- Prepare flour, seasoning and coating mixtures as instructed.
- Coat chicken uniformly according to the product specification.
- Maintain proper coating thickness and consistency.
- Avoid cross-contamination between raw chicken and ready-to-eat products.
- Keep the breading station clean and organized.

D. Frying Support
- Assist the Main Chef/Fryer in operating the fryer safely.
- Maintain correct frying temperature and cooking time as instructed.
- Load and remove chicken from the fryer carefully.
- Ensure chicken is properly cooked before serving.
- Check appearance, crispiness and overall product quality.
- Inform the Main Chef immediately if any product is undercooked, overcooked or does not meet standards.

E. Product Finishing & Packing
- Assist in preparing fried chicken buckets, boxes, combos and orders.
- Maintain correct portion size for every order.
- Add approved sauces, dips, seasoning and accompaniments.
- Ensure packaging is clean, secure and properly presented.
- Support the team during peak hours for quick and accurate order preparation.

1. FOOD SAFETY & HYGIENE

The Helper Chef must strictly follow all food safety and hygiene procedures.




- Maintain personal hygiene and clean uniform at all times.
- Wear hairnet/cap, gloves and other required protective equipment.
- Wash hands properly before handling food and after handling raw chicken.
- Keep raw chicken separate from cooked and ready-to-eat food.
- Clean and sanitize work surfaces regularly.
- Never use contaminated or unclean utensils.
- Follow proper temperature-control procedures.
- Immediately report any food-quality, hygiene or safety concern to the supervisor.
- Follow all applicable food safety requirements and outlet SOPs.

1. KITCHEN CLEANLINESS

- Clean preparation tables, cutting boards, utensils and kitchen equipment.
- Keep the frying and breading areas clean throughout the shift.
- Clean spills immediately to prevent slips and accidents.
- Assist in cleaning fryers and other equipment as per the cleaning schedule.
- Dispose of food waste properly.
- Maintain clean storage areas, refrigerators and freezers.
- Complete opening and closing cleaning duties as assigned.

1. INVENTORY & STORAGE SUPPORT

- Assist in checking daily stock of chicken, flour, spices, sauces, packaging and other ingredients.
- Inform the Main Chef/Supervisor about low-stock or damaged items.
- Store ingredients in their designated locations.
- Check product quality and expiry/use-by dates.
- Follow FIFO/FEFO practices as applicable.
- Avoid unnecessary food wastage.

1. QUALITY CONTROL

The Helper Chef must ensure:
- Consistent chicken portion size.
- Consistent marination.
- Proper coating.
- Proper frying temperature and cooking time.
- Crispy and fresh product presentation.
- Correct quantity in every order.
- No burnt, undercooked or improperly prepared chicken is served.
- Products are served according to the approved recipe and presentation standard.

1. TEAMWORK & KITCHEN DISCIPLINE

- Work closely with the Main Chef, Fryer, Kitchen Staff and Service Team.
- Follow instructions from the Chef/Kitchen Supervisor.
- Maintain a positive and professional attitude.
- Support other kitchen stations whenever required.
- Work efficiently during peak business hours.
- Maintain punctuality and regular attendance.
- Follow the kitchen duty roster and shift timings.
- Maintain discipline and professional behaviour inside the kitchen.

1. SAFETY RESPONSIBILITIES





- Operate knives, fryers and kitchen equipment carefully.
- Follow all fryer safety procedures.
- Use protective equipment where required.
- Never leave hot oil or cooking equipment unattended without authorization.
- Immediately report equipment malfunction, oil leakage, fire hazards or accidents.
- Follow fire and emergency procedures.
- Maintain clear and obstruction-free kitchen pathways.

1. REQUIRED SKILLSEssential Skills

- Basic knowledge of kitchen operations.
- Basic understanding of chicken preparation.
- Understanding of hygiene and food safety.
- Ability to follow recipes and instructions.
- Ability to work in a fast-paced kitchen.
- Good teamwork and communication.
- Ability to maintain cleanliness and discipline.
- Willingness to work flexible shifts, weekends and holidays.

Preferred Skills
- Previous experience in a fried chicken/QSR kitchen.
- Basic knowledge of marination and breading.
- Experience handling commercial fryers.
- Knowledge of portion control.
- Experience with chicken buckets, combos and QSR food preparation.

1. PERSONAL ATTRIBUTES

The ideal candidate should be:
- Hardworking and energetic.
- Punctual and responsible.
- Hygienic and well-groomed.
- Quick learner.
- Team-oriented.
- Honest and disciplined.
- Comfortable working under pressure.
- Careful while handling food and kitchen equipment.
- Customer-quality focused.

1. PERFORMANCE STANDARDS

Performance will be evaluated based on:
- Food quality and consistency.
- Proper chicken preparation and handling.
- Frying and cooking accuracy.
- Hygiene and cleanliness.
- Portion control.
- Speed and efficiency.
- Food wastage control.
- Compliance with kitchen SOPs.
- Teamwork and discipline.
- Attendance and punctuality.

1. JOB POST SUMMARYWE ARE HIRING – HELPER CHEF

Specialization: Fried Chicken / QSR Kitchen We are looking for an energetic and hardworking Helper Chef to join our Fried Chicken Kitchen team.

Responsibilities include:

✓ Chicken preparation & portioning

✓ Marination & seasoning support

✓ Flour coating & breading

✓ Frying assistance

✓ Product finishing & packing

✓ Food hygiene & safety

✓ Kitchen cleaning & maintenance

✓ Stock handling & FIFO

✓ Maintaining product quality and consistency

Experience: Freshers may apply; prior QSR/Fried Chicken experience will be preferred.

Key Qualities:

Clean Fast Hygienic Disciplined Team Player Quality Focused

Department: Kitchen

Position: Helper Chef – Fried Chicken

Reporting: Main Chef / Chef de Cuisine / Kitchen Supervisor

Pay: ₹10,000.00 - ₹18,000.00 per month

Work Location: In person

📌 HELPER CHEF | FRY CHICKEN (Lucknow)
🏢 Sarthak Enterprises
📍 Lucknow