A food assembler is an important part of the food service industry, particularly in restaurants and hotels. His or her main work is to make sure that the initial food service is carried out with appropriateness, and in an exceptional manner.
Food assemblers are responsible for ensuring that all required meats and vegetables are properly cut, sliced, marinated, chopped, and cubed, as the chef requires. It is also their work to toss salads, and make sandwiches and burgers.
Working as a food assembler requires a high school diploma or a GED equivalent at the very least.
If you have some background in a similar capacity, you will know most of what there is to know about the work, and will be able to do justice to it – and be considered highly for the job. Since working as a food assembler means that you have to be on your feet most of the day, it is imperative that you are physically dexterous. You will also need to be able to withstand high temperatures associated with kitchen work, which may be a blessing if you live in a cold state!
As a food assembler, you will be expected to perform a lot of diverse duties, all of which you will need to do by applying wisdom and accuracy. Some of the main duties that you may be expected to perform include:
Food Assembler Duties and Responsibilities
• Take and study orders for food assembly work on a daily basis, and make preparations for the day.
• Cut, slice, cube, and marinate meats and vegetables according to specified instructions.
• Toss salads according to set recipes, and make burgers and sandwiches as and when the orders arrive.
• Assist chefs in creating main dishes by handing them chopped, sliced, and marinated ingredients, and spices.
• Provide support by stirring in-process food items, helping chefs when they are busy doing other things.
• Put together trays of food items, ensuring that all condiments and desserts are laid out aesthetically.
• Portion food items according to predefined instructions, and ensure that garnishing activities are properly carried out.
• Fill individual serving cartons for takeaway orders, ensuring that portion control is maintained.
• Store dishes of hot food items on food warmers to keep them fresh until serving times.
• Receive empty dishes from the restaurant area, and ensure that they are washed, dried, and put away in designated areas.
• Handle food rotation activities, placing special focus on ensuring that food items are not wasted.