Kitchen Assistant - 50%

Job Description – Foreperson Preparation & Kitchen

Position: Foreperson Preparation
Area: Kitchen / Production / Daily Preparation
Workload: By agreement
Working hours: Focus on mornings before opening

Main Task

The foreperson is responsible for ensuring that the operation is fully, cleanly, and timely prepared for opening in the morning. This includes, in particular, the preparation of food, refilling workstations, and checking that the kitchen and counter are ready for use.

Tasks and Responsibilities

Food Preparation

• Washing, cutting, and portioning vegetables
• Preparing salads and other fresh ingredients
• Preparing sauces or filling them into the intended containers and bottles
• Providing ingredients and mise-en-place for döner, burgers, and other products
• Providing required food from cooling and storage
• Using goods according to the FIFO principle
• Controlling the quality and freshness of the food used

Preparation of the Operation

• Fully preparing the kitchen and counter area for the opening
• Refilling refrigerated counters and workstations
• Refilling packaging materials, napkins, and consumables
• Ensuring that all required ingredients and work tools are present
• Making devices and workstations ready for operation
• Reporting missing goods or materials early

Hygiene and Cleaning

• Compliance with all operational hygiene and food regulations
• Clean and hygienic working during the entire preparation
• Cleaning of cutting boards, knives, containers, and work equipment
• Keeping work surfaces and preparation areas clean
• Properly disposing of waste
• Keeping cooling and storage areas tidy

Responsibility as Foreperson

• Independent organization of the morning preparation work
• Prioritizing work so that the operation can open punctually
• Checking whether all stations are fully prepared
• Coordination and instruction of other employees in preparation
• Control of the work carried out
• Ensuring operational quality and hygiene standards
• Reporting problems, shortages of goods, or technical defects to the management

Requirements

• Reliable and independent way of working
• Punctuality and sense of responsibility
• Clean and hygienic working
• Good organization and fast working pace
• Experience in gastronomy or food preparation is an advantage
• Ability to instruct employees and coordinate tasks
• Willingness to work in the mornings

Goal of the Position

The most important goal of this position is to ensure that at the time of opening, all ingredients are prepared, all stations are refilled, and the kitchen as well as the counter are fully ready for use, so that daily operations can begin without delays.