Purpose of the role, to Assist and support Head Chef/Sous Chef and kitchen brigade to:
Keep the kitchen and all equipment clean and hygienic.
You achieve this by working speedily and effectively yourself, as well as by supporting all kitchen and food service colleagues to provide great service to our guests. Responsible for:
Follow the hotel cleaning procedures and schedules and use cleaning chemicals and equipment in line with the COSHH regulations.
Ensure all kitchen areas are cleaned to the required standards.
Ensure that all waste food and debris disposed of correctly (utilising compactor etc).
Store all equipment, cutlery, crockery, glass ware etc. safely and in the correct areas.
Report all breakages in accordance with hotel procedures.
Report all faults or damage to equipment in accordance with hotel procedures.
Assist the kitchen and food service staff in the fetching and carrying of food and equipment, as required.
Have knowledge of and follow Company and statutory Health & Safety, Food Hygiene, security and emergency procedures.
Check in deliveries according to company SOP’s and carry out invoice validation
Support all members of the team to achieve and maintain standards to the highest possible level in respect of service, hygiene and Health & Safety.