Role snapshot
| Job title | Kitchen Helper / Kitchen Assistant (English-speaking) |
|---|---|
| Sector | HoReCa (restaurants, hotels, catering) |
| Locations | Warsaw · Kraków · seasonal resort sites (project-based) |
| Schedule | Shift work; often afternoons/evenings + weekends (venue-dependent) |
| Language | English required (Polish is a plus) |
| Start | As venues/projects open — confirmed individually |
| CV | Required — applications without CV are not reviewed |
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Short candidate profile
If you can keep order under pressure and follow routines, you can succeed in this role even without long HoReCa experience.
What you will do (Kitchen Helper duties)
Prep support
- Wash, peel, cut and portion ingredients as instructed
- Prepare simple items (basic cold prep) under supervision
- Label, store and rotate products (FIFO where used)
Hygiene & order
- Keep worktops, tools and stations clean during the shift
- Follow venue hygiene rules (HACCP routines and checklists)
- Separate zones for raw/ready-to-eat handling where applicable
Service support
- Assist chefs during rush with simple, repeatable tasks
- Support dishwashing and waste handling (role-dependent)
- Restock items and keep back-of-house flow smooth
Requirements (detailed)
Non-negotiables
- CV is mandatory. Without a CV, your application is not reviewed.
- English communication on shift (basic to intermediate depending on venue).
- Readiness for physical work: long standing, lifting, repetitive tasks.
- Hygiene discipline: you follow rules even when the kitchen is busy.
Experience & documents
- Kitchen/restaurant experience is helpful but not always required.
- Sanitary-epidemiological requirements may apply depending on venue (confirmed before start).
- Ability to attend onboarding: basic safety (BHP) + workplace instructions.
Working conditions (Polish employer — practical overview)
- Written conditions before onboarding: location, schedule, contract model, start date.
- Payroll in PLN (gross/brutto): pay rules depend on the venue and contract type, always confirmed in writing.
- Onboarding: workplace introduction + hygiene routines + safety instructions required by the site.
- Shift realities: evenings/weekends are common; peak hours require speed and accuracy.
- Site standards: clean uniforms where required, closed shoes, and compliance with kitchen rules.
- Accommodation: sometimes available for resort projects; availability is always confirmed per offer.
“A day in the kitchen” (realistic story)
You arrive before service, check your station, and start with repeatable prep: washing, cutting, portioning. During rush hours you support chefs with short tasks that must be done correctly the first time. Between waves, you reset: clean surfaces, restock basics, keep the back-of-house moving. The best helpers are calm, consistent and hygiene-first.
Why this vacancy exists (venue reality)
Hotels and restaurants run on predictable routines: prep, service, reset. When volume increases (events, weekends, season), the team needs an extra pair of hands to keep hygiene and flow stable. Your value is not “fancy cooking” — it is precision, cleanliness and speed under instructions.
- Prep tasks must match the chef’s standard (size, labeling, storage).
- Cleaning is continuous, not “at the end”.
- English helps you receive tasks fast and avoid mistakes.
Kitchen Helper success factors (what matters most)
This role is built on discipline. If you keep your station clean, follow instructions exactly, and stay consistent during peak time, you become the person kitchens want to keep. Many candidates fail not because tasks are hard, but because they ignore hygiene rules or lose focus when the pace increases.
Recruitment process (document-first)
- CV first: create/upload your CV in English (mandatory).
- Fit check: availability, basic experience, location preference, shift readiness.
- Written brief: you receive conditions in writing (site, schedule, contract model, start).
- Selection step: short interview / task check (venue-dependent).
- Onboarding: site rules + hygiene routines + safety instructions, then start.
We confirm work authorization possibilities individually. For general information, see Work Permit Info.
Pay transparency (gross / brutto)
Specific pay depends on the venue, city, schedule and contract model. You receive the pay basis in writing before onboarding.
FAQ
Application rule reminder: CV required. Use Create / Upload CV.
Stay in touch
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