- Assist chefs in basic food preparation.
- Wash, peel, cut and chop vegetables, fruits and other ingredients.
- Clean and prepare meat, fish and poultry as instructed.
- Arrange and organize ingredients for cooking.
- Assist in preparing mise en place before every shift.
- Follow instructions given by the Chef and Sous Chef.
- Maintain cleanliness in all kitchen areas.
- Clean kitchen counters, workstations, shelves and equipment.
- Wash and sanitize cooking utensils, vessels and kitchen tools.
- Clean floors, walls, drains and garbage disposal areas.
- Follow proper cleaning and sanitization procedures.
- Maintain personal hygiene and wear proper kitchen uniforms.
- Wash and sanitize plates, dishes, glasses, pots and pans.
- Operate dishwashing machines as per hotel standards.
- Ensure all kitchen utensils are properly cleaned and dried.
- Store cleaned utensils in their designated places.
- Maintain cleanliness in the pot-washing and dishwashing areas.
- Assist in receiving and storing food materials.
- Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out) procedures.
- Store food items at the correct temperatures.
- Label and date food containers properly.
- Prevent food contamination by following food safety standards.
- Inform the chef about damaged, spoiled or expired food items.
- Assist chefs during breakfast, lunch and dinner operations.




- Refill ingredients and kitchen supplies whenever required.
- Arrange kitchen equipment and utensils before service.
- Support all kitchen sections, including Indian, Continental, Chinese, Bakery and Pantry.
- Assist in banquet and outdoor catering operations.
- Ensure smooth and efficient kitchen operations.
- Follow all kitchen safety and fire safety procedures.
- Handle knives and kitchen equipment carefully.
- Use cleaning chemicals according to hotel safety guidelines.
- Report equipment damage or maintenance issues immediately.
- Follow pest control and waste management procedures.
- Prevent accidents and maintain a safe working environment.
- Follow instructions from the Executive Chef, Sous Chef and CDPs.
- Maintain discipline, punctuality and teamwork.
- Follow hotel grooming and personal hygiene standards.
- Cooperate with all kitchen team members.
- Maintain confidentiality and skilled behaviour.
- Perform additional duties assigned by the Head Chef.
- Maintain excellent kitchen cleanliness and hygiene.
- Follow FSSAI food safety standards.
- Maintain proper food handling and storage practices.
- Complete assigned tasks within the required time.
- Avoid food wastage and maintain cost control.
- Maintain teamwork and service efficiency.

Pay: ₹12,000.00 - ₹15,000.00 per month

Work Location: In person

📌 Kitchen Helper (India)
🏢 PLANET ASHOKA
📍 India