Kitchen Helper Goals and Objectives Examples
Maintain a clean and organized kitchen workspace.
Assist the cook in chopping, slicing, and dicing ingredients.
Prepare and cook basic menu items as directed by the chef.
Follow recipes accurately to ensure consistent quality of dishes.
Monitor food inventory levels and restock as needed.
Keep track of expiration dates and properly rotate stock to minimize waste.
Ensure all kitchen equipment is properly cleaned and maintained.
Actively participate in daily meetings to review menu items and tasks for the day.
Work efficiently to complete tasks on time without sacrificing quality.
Communicate effectively with the chef and other team members to facilitate timely service.
Learn new cooking techniques and explore new recipes to expand skill set.
Take initiative when necessary to anticipate and meet the needs of the kitchen team.
Display a positive attitude and work well as part of a team.
Attend training sessions as required to improve knowledge and skills.
Use proper safety equipment at all times to protect from potential hazards.
Adhere to food safety and sanitation guidelines to prevent cross-contamination.
Demonstrate a willingness to learn from constructive criticism and feedback.
Clean kitchen surfaces, equipment, and utensils using appropriate cleaning products.
Dispose of waste materials properly, including recyclables and non-recyclables.
Follow instructions for portion sizes and plating presentations to ensure consistency.
Assist with meal preparation for catering events or special occasions as needed.
Continuously maintain a sense of urgency to ensure prompt service.
Make sure all food items are cooked to the correct temperature before serving.
Report any equipment malfunctions or issues immediately to maintenance staff.
Use safe knife handling techniques to minimize accidents in the kitchen.
Respond promptly to customer requests or complaints to provide excellent service.
Keep walk-in refrigerator and freezer organized by rotating and labeling food items.
Attend staff meetings to discuss menu changes and updates.
Keep kitchen surfaces and floors free of spills to prevent slipping hazards.
Follow proper dishwashing techniques to ensure clean dishes for service.
Practice portion control to minimize food waste.
Cooperate with other departments to ensure timely and efficient service.
Monitor cooking times to ensure menu items are prepared accurately.
Assist with receiving deliveries, checking for accuracy and quality.
Follow directions for special diets such as gluten-free or vegetarian meals.
Maintain a positive attitude during busy or stressful periods.
Help maintain the overall cleanliness of the restaurant by cleaning bathrooms, taking out the trash, etc.
Arrive on time and ready to work for every shift.
Demonstrate respect towards customers and colleagues at all times.
Ensure that all food is properly stored and labeled according to food safety guidelines.
Maintain knowledge of allergens and dietary restrictions to accommodate customer needs.
Continuously improve skills through personal study and practice.
Use appropriate cleaning products to sanitize kitchen equipment and surfaces.
Show initiative by anticipating needs of the kitchen team before being asked.
Assist with inventory counts to keep track of stock levels.
Handle hot pots and pans safely to prevent burns or accidents in the kitchen.
Follow company policies and procedures for health and safety regulations.
Work efficiently to minimize wait times for customers.
Help prepare for events by setting up tables, chairs, and decorations as needed.
Follow proper procedures for handling cash, checks, or credit card payments.
Report any potential food safety issues or concerns immediately to management.
Respond quickly and calmly in emergency situations.
Use proper communication techniques when interacting with customers and colleagues.
Assist with training new kitchen staff as needed.
Keep up-to-date with the latest trends and developments in the culinary industry.
Take pride in the quality of food and service provided to customers.
Maintain a clean and organized dishwashing area.
Use proper lifting techniques when handling heavy objects or equipment.
Promote teamwork by cooperating with other kitchen and restaurant staff.
Show respect for customers' time by providing prompt service.
Help minimize food waste by repurposing leftovers when possible.
Follow company policies for dress code and personal hygiene.
Assist with prepping ingredients for multiple meals at once to streamline service.
Maintain a calm and professional demeanor during busy periods.
Keep all kitchen equipment in good working order by reporting any issues immediately.
Continuously strive to exceed customer expectations.
Work collaboratively with colleagues to achieve common goals.
Assist with maintaining an inventory of cleaning supplies to ensure availability when needed.
Remain focused on tasks despite distractions or interruptions.
Prepare soups, salads, and other dishes as directed by the chef.
Follow guidelines for portion control to maintain profitability for the restaurant.
Continuously monitor food quality to ensure customer satisfaction.
Maintain accurate record-keeping for inventory levels and orders.
Actively participate in training sessions to improve knowledge and skills.
Communicate effectively with colleagues to ensure efficient service.
Show a willingness to adapt to changing circumstances or situations.
Display a positive attitude towards customers even during challenging interactions.
Keep workstations clean and organized to prevent accidents and increase efficiency.
Learn to work with different types of equipment to increase versatility.
Continuously improve culinary skills through experimentation with new techniques and cuisines.