One clear objective:

Keep the restaurant fully prepped, clean, organized, and ready for service so the service team can focus on customers and orders.

I would divide your responsibilities into 5 areas:

- Daily Food Prep
- Wash and cut vegetables-Prepare lettuce, tomatoes, onions, cucumbers, herbs, etc.
- Prepare sauces and dressings according to recipes
- Prepare rice, toppings, pickles, garnishes and other daily prep
- Refill backup containers for the service line
- Label and date every prepared item
- Follow FIFO: oldest product used first

- Store Readiness

Before service starts, make sure:

- Line is fully stocked
- Sauces are filled
- Vegetables are filled
- Proteins are ready
- Rice/base items are ready
- Takeout containers, bags, napkins and cutlery are stocked
- Fridges are organized
- Backup prep is available for busy periods

- The goal should be: staff should not have to leave the line during a rush because something wasn't prepared.

- Cleaning

Take ownership of routine cleaning rather than waiting to be told.
Daily:

- Prep tables
- Cutting boards
- Sinks
- Shelves
- Equipment surfaces
- Fridge handles
- Floors
- Garbage areas
- Dishwashing area
- Back kitchen
- Storage areas
- Staff area
- Dining-area cleaning support when required

- Follow a deep-clean schedule for things like:
- Walk-in cooler
- Shelving
- Dry-storage shelves
- Freezer

- Organization & Inventory

You have ownership of:

- Keeping walk-in organized
- Keeping dry storage organized
- Keeping freezer organized
- Maintaining designated locations for every product
- Rotating inventory
- Removing expired or damaged products after manager approval
- Reporting low inventory




- Receiving and putting away deliveries
- Keeping packaging organized
- Keeping cleaning supplies organized separately from food
- Making sure labels face forward and products are easy to count

- End-of-Shift Reset

Before she leaves, the store should be ready for the next shift/day:

- Prep completed
- Backup containers prepared
- Everything labelled
- Walk-in organized
- Dry storage organized
- Dishes completed
- Prep area sanitized
- Garbage removed
- Floors cleaned
- Cleaning supplies returned
- Low-stock items written down
- Manager informed of anything unusual

Priority 1 — Food safety
Temperatures, sanitation, labelling, dates, cross-contamination.

Priority 2 — Prep
Make sure the restaurant will not run out during service.

Priority 3 — Cleanliness
Keep kitchen and storage areas continuously clean.

Priority 4 — Organization
Everything should have a designated place.

Priority 5 — Extra cleaning / projects
Deep cleaning whenever regular prep and cleaning are under control.

The most significant rule for the position:

Your responsibility is to stay one step ahead of the restaurant. You should notice what needs to be prepped, cleaned, refilled or organized before someone has to ask you.

For your operation, actually your position is more about supporting the entire store behind the scenes.

Pay: From $17.60 per hour

Expected hours: 15.0 – 30.0 per week

Application question(s):

- You have ability to commute ?
- Can you work under pressure and handle multi-tasking?

Experience:

- Kitchen: 1 year (required)

Language:

- Hindi, Urdu or Punjabi (required)

Work Location: In person

📌 Kitchen & Store Assistant (London)
🏢 ZORR
📍 London