Maintaining the kitchen, stocking, cleaning and assisting the chefs prepare meals are the key roles of a Kitchen Helper - an important member of the support staff in the Food & Beverage Department.

At the end of this Training Program, the learner will be able to:

• Apply appropriate practices to unload food and verify their quantity against the invoice
• Describe sorting, stocking and storing procedures of food items and other kitchen supplies
• Perform tasks to assist the cook in cooking activities
• Apply appropriate practices to maintain cleanliness of the kitchen area as well as the tools and equipment
• Outline the waste management procedures
• Communicate effectively with guests, colleagues and seniors to achieve a smooth workflow
• Apply gender and age-sensitive service practices
• Describe protocols related to confidentiality of organizational information and guests' privacy
• Apply health, hygiene, and safety practices at the workplace