Profession kitchen assistant

    kitchen assistant

Kitchen helpers assist cooking and kitchen staff in restaurants, hotels, catering firms, canteens, etc., for example by preparing food and dishes and by cleaning the kitchen.

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Personality Type

  • Realistic / Conventional

Tasks kitchen assistant

  • Assist cooks in preparing food (e.g. wash and peel fruit and vegetables, cut bread and meat).
  • Measure and mix ingredients, e.g. by using scales and measuring jugs.
  • Prepare dishes for serving.
  • Prepare simple food such as sauces, dressings, sandwiches, soups, desserts, etc.
  • Monitor supplies and inform the supervisor when more need to be ordered.
  • Unpack and store supplies in refrigerators, cupboards and other storage areas.
  • Keep the work area clean (e.g. by cleaning work surfaces, kitchen equipment, cupboards and appliances).
  • Keep the kitchen clean (e.g. by sweeping and mopping floors and removing rubbish).
  • Rinse and wash dishes and store them appropriately (e.g. in cupboards, drawers, etc.).

Related professions catering

  • Catering manager
  • Fast food cook
  • Fast-food branch manager
  • First line supervisor food preparation workers
  • Food deliverer
  • Food preparation worker
  • Kitchen manager


  • Carry out stock rotation

    Execute repositioning of packaged and perishable products with an earlier sell-by date to the front of a shelf.

  • Maintain customer service

    Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

  • Use food cutting tools

    Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

  • Work in a hospitality team

    Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.

  • Comply with food safety and hygiene

    Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

  • Use food preparation techniques

    Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

  • Receive kitchen supplies

    Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.

  • Monitor kitchen supplies

    Oversee stock levels for supplies used in the kitchen. Report to the appropriate person.

  • Clean kitchen equipment

    Disinfect kitchen equipment, utensils and other facilities such as trolleys and hot cupboards.

  • Monitor stock level

    Evaluate how much stock is used and determine what should be ordered.

  • Ensure cleanliness of food preparation area

    Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.

  • Dispose waste

    Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

  • Work according to recipe

    Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.

  • Comply with standard portion sizes

    Adhere to set portion sizes by cooking meals according to standard food portion sizes and recipe specifications.

  • Maintain a safe, hygienic and secure working environment

    Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

  • Handle chemical cleaning agents

    Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.

  • Handover the food preparation area

    Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

  • Clean surfaces

    Disinfect surfaces in accordance with sanitary standards.

  • Store kitchen supplies

    Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.

Optional knowledge and skills

prepare sandwiches check deliveries on receipt cook vegetable products prepare vegetable products for use in a dish prepare meat products for use in a dish maintain kitchen equipment at correct temperature prepare egg products for use in a dish report on possible hazards prepare dairy products for use in a dish prepare bakery products prepare saucier products for use in a dish