Every restaurant, school canteen, hospital kitchen and hotel needs people who wash, chop, prepare, clean and keep the kitchen running. Kitchen assistant and prep cook jobs are among the most common entry points into hospitality: many need no formal qualification, training happens on the job and there is demand for full-time, part-time, seasonal and evening work. With experience, many kitchen porters and assistants become commis chefs, line cooks or kitchen supervisors.
This guide explains the work, the hygiene and safety rules that protect you and the people you feed, and how to find genuine vacancies. We do not list jobs or quote pay.
What kitchen assistants do
The US database O*NET describes food preparation workers as people who prepare ingredients, clean work areas and equipment, and support cooks. The UK National Careers Service profile for kitchen assistants describes similar duties. Typical tasks:
- Washing, peeling, chopping and portioning ingredients.
- Preparing simple dishes, salads and cold items.
- Receiving deliveries, checking temperatures and dates, and storing food correctly.
- Washing pots, utensils and dishes by hand or machine.
- Cleaning work surfaces, floors, fridges and equipment to a schedule.
- Labelling and rotating stock so older food is used first.
- Taking out waste and recycling.
Where kitchen assistants work
- Restaurants, cafés and pubs, often evenings and weekends.
- Fast-food outlets, with standardised procedures.
- Contract catering in offices, schools and universities, often weekdays.
- Hospitals and care homes, with special dietary requirements.
- Hotels and event venues, including banqueting.
- Food factories, where the work is closer to production.
A typical shift
Most shifts start with a briefing, putting on clean uniform, washing hands and checking the prep list. Before service, the assistant prepares vegetables, sauces and garnishes, labels containers with dates and fills the line. During service the job is to keep up with dishes and support cooks. After service comes the deep clean: surfaces, floors, equipment and fridges, followed by checks that food is covered, labelled and stored at the right temperature.
Food hygiene rules
Food businesses must make sure staff handle food safely. In the EU, Regulation (EC) No 852/2004 requires food business operators to ensure that food handlers are supervised and instructed or trained in food hygiene matters appropriate to their work. In the US, the FDA Food Code is a model that many states and local authorities adopt for restaurants and retail food. In the UK, the Food Standards Agency publishes guidance for food businesses. Core habits:
- Wash your hands before starting, after breaks, after handling raw meat and after touching bins.
- Keep raw and ready-to-eat food apart, with separate boards and utensils.
- Respect temperatures: keep cold food cold and hot food hot, and follow the kitchen’s checks.
- Label and date everything that goes into storage.
- Know the allergens in each dish and never guess when a customer asks.
- Report illness: do not work with food if you have vomiting or diarrhoea, and tell your supervisor.
Safety in the kitchen
Kitchens are busy places with knives, heat, steam, wet floors and chemicals. The HSE’s guidance for catering and hospitality covers the main risks. In the US, OSHA’s young workers pages explain extra protections for under-18s, who are often employed in restaurants. Practical tips:
- Cut away from your body and keep knives sharp, clean and stored safely.
- Announce yourself when carrying hot pans or walking behind someone (“behind”, “hot”).
- Clean spills immediately and wear slip-resistant shoes.
- Use the protective gloves and aprons provided for dishwashing and cleaning chemicals.
- Never mix cleaning products.
- Learn where the first aid kit, burn treatment and fire blanket are.
Skills employers look for
- Speed and organisation under pressure.
- Willingness to follow instructions and hygiene rules exactly.
- Teamwork and good communication during service.
- Physical stamina for long periods on your feet.
- Reliability, especially for weekend and evening shifts.
- Interest in cooking, which helps you move up.
Pay and contracts: what to check
Ask in writing for the hourly rate, guaranteed hours, how tips or service charges are shared, whether staff meals are provided, how late shifts end and how you get home. Check official minimum wage information, such as the UK National Minimum Wage. Be wary of unpaid “trial shifts” that last more than a short assessment.
Moving up
Kitchen assistants can become commis chefs, line or prep cooks, chefs de partie and eventually sous chefs or kitchen managers. Food hygiene certificates, allergen training and a portfolio of dishes you can prepare all help.
How to apply, step by step
- Choose the type of kitchen that suits your hours: restaurant, canteen, care setting or hotel.
- Write a short CV with any food, cleaning or hospitality experience, hygiene training and availability.
- Search official job boards, such as CareerOneStop in the US or Find a job in the UK, and employers’ own careers pages.
- Prepare for a short interview or trial shift. Expect questions about hygiene, teamwork and working under pressure.
- Check the contract, uniform, hours and training before you start.
Official US Department of Labor-sponsored portal. We are not an employer or agency.
Avoiding job scams
Genuine kitchens do not charge you to apply or ask you to pay for a uniform or certificate before an offer. Be careful with overseas “chef” offers that promise visas in exchange for fees. Report fraud at ReportFraud.ftc.gov in the US or Action Fraud in the UK.
Frequently asked questions
Do I need experience to work in a kitchen?
Often not. Many kitchens train new assistants and dishwashers.
Do I need a food hygiene certificate?
Rules vary by country. Employers must make sure staff are trained or instructed in food hygiene; some ask for a certificate.
Are kitchen jobs available part time?
Yes. Evening, weekend and seasonal shifts are common.
Can I become a chef without culinary school?
Yes. Many chefs started as kitchen assistants and learned on the job.
Sources
- O*NET – Food Preparation Workers
- EUR-Lex – Regulation (EC) No 852/2004
- FDA – Food Code
- HSE – Catering and hospitality
- National Careers Service – Kitchen assistant
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Opportuly Careers is an independent guide. We do not hire, represent any employer or charge for information.
