Kitchen porter – Zacry’s
We have a fantastic opportunity for a kitchen porter to join the team at Watergate Bay Hotel.
Successful candidates will need to ensure at all times that the kitchen, its equipment and utensils, and ancillary areas are kept clean and tidy, free from obstruction, and that the refuse bags and rubbish are promptly removed and replaced as necessary.
What you would be doing on a weekly basis
To ensure that at all times the cleaning, as required by the Executive Chef and head Chef, of all kitchen equipment, utensils, floor and working surfaces in the kitchen and adjacent areas, is carried out satisfactorily.
To carry out other duties as required to the Executive Chef, Head Chef and Management.
To maintain a high standard of cleanliness and personal hygiene to the standard required by the hotel and by law.
Any defects in equipment to be reported to the Executive Chef or Head Chef.
Ensure full refuse bags are removed and replaced promptly, and that full swing bins are removed and replaced immediately, clearing any spillages.
The floor area must be cleaned daily or at the Chef’s discretion.
To be fully aware of the Fire Precautions in the kitchen area and the whereabouts and operation of the extinguishers.
Wash crockery, cutlery and ensure that work surfaces are clean and tidy.
To sweep and clean the corridors and passageways through the kitchen.
To clean all pots in the pot wash area, and to maintain cleanliness of the area.
To maintain and further the excellence of the Hotel and Extreme Academy, following statutory Food Safety and Health and Hygiene Regulations.
Compliance with all instructions given by immediate supervisor.
Preparation fort he day’s business in accordance with projected need.
Smooth running of all aspects of the kitchen and back of house areas.
Accepting deliveries, in accordance the Food Safety Regulations, ensuring strict stock rotation.
Maintain a high level of personal hygiene and cleanliness whilst in the work place.
Maintain an organised, clean and safe work place, not only for yourself but also for those around.
To correctly record all waste in the appropriate method – No member of staff is to remove any item without first checking with a supervisor and completing the kitchen wastage book.