General Kitchen Staff Duties
These are basic tasks shared across most kitchen roles:
- Food Preparation: Washing, peeling, chopping vegetables, cutting meat, marinating, portioning ingredients.
- Cleaning & Sanitation: Keeping kitchen surfaces, equipment, and utensils clean; maintaining hygiene standards.
- Storage Management: Properly storing food items (FIFO method), labeling, and checking for spoilage.
- Waste Disposal: Disposing of kitchen waste appropriately and safely.
- Assisting Chefs: Helping chefs with various tasks during prep and service.
Specific Roles and Responsibilities
1. Head Chef (Executive Chef)
- Designing menus and creating recipes.
- Managing kitchen operations and staff.
- Ensuring food quality, presentation, and taste.
- Budgeting, inventory control, and supplier coordination.
- Enforcing health and safety regulations.
2. Sous Chef (Assistant Head Chef)
- Supervising kitchen staff in the Head Chef’s absence.
- Ensuring smooth kitchen operations during shifts.
- Managing food preparation and overseeing service.
- Training junior staff.
3. Line Cook (Chef de Partie)
- Preparing specific dishes or components (e.g., grill, sauté, pastry).
- Following recipes and presentation standards.
- Managing their station efficiently.
- Communicating with other cooks and chefs.
4. Prep Cook
- Preparing ingredients (chopping, measuring, portioning).
- Assisting with basic cooking tasks.
- Ensuring all prep work is ready for service.
5. Kitchen Porter (Dishwasher/Kitchen Helper)
- Washing dishes, pots, and pans.
- Keeping the kitchen clean and organized.
- Assisting with deliveries and unpacking supplies.
6. Pastry Chef (Pâtissier)
- Preparing baked goods, desserts, and pastries.
- Decorating cakes and sweets.
- Monitoring oven and baking equipment.
- Managing baking inventory.
7. Expeditor (Expo)
- Coordinating between kitchen and front-of-house.
- Checking dish presentation and accuracy before food goes out.
- Ensuring timely service.
Soft Skills Required
- Teamwork and communication
- Time management
- Attention to detail
- Ability to work under pressure
- Cleanliness and organization
Typical Monthly Salaries (AED)
| Role | Entry / 0‑2 yrs Experience | Mid Level (2‑5 yrs) | Experienced / 5‑10 yrs+ |
|---|---|---|---|
| Kitchen Staff / General Cook | ~ 2,200‑3,000 | ~ 3,500‑4,500 | ~ 5,000‑6,500 or more |
| Kitchen Assistant / Helper | ~ 1,800‑2,500 | ~ 2,500‑3,500 | ~ 3,500‑4,500 |
| Kitchen Supervisor | ~ 3,000‑4,000 | ~ 4,500‑6,000 | ~ 6,000‑8,000 |
| Kitchen Manager | ~ 5,000‑7,000 | ~ 8,000‑10,000+ | Higher with big hotels or chains |
