Kitchen Porter - London

Kitchen Porter - London

To fully understand and perform the job accountabilities and personnel competencies as described below, working with the LesA team to deliver the "Les Ambassadeurs Club"  mission:

"To Provide an Exceptional Gaming and Entertainment Experience, Through Delivering Outstanding Service to our Customers, Employees and our Ownership Group"

To carry out general manual duties within the kitchen as directed by the Head Kitchen Porter and the Chef on Duty, with particular emphasis on keeping the working environment clean, tidy and free of rubbish.

To work such shifts/evening/weekend work as required by the Club's operational needs.

Part 2: Key Responsibilities and Duties

4. KEY RESPONSIBILITIES AND DUTIES

Please describe in detail, and in approximate order of importance, the main activities undertaken. Describe what is done, why and when, how, where and with whom as well as what the outcomes are and their impact on Les Ambassadeurs Club’s business and /or customers. Add the approximate % of time you spend on each one. Be precise – use bullets.

1. To promote and maintain a positive working environment with open communication within the department and other departments, making "LesA a great place to work".
2. To give engaging service to our internal and external customers.
3. To ensure all schedules for general cleaning and in the use of dishwashers as per the Hygiene and Health & Safety Manuals are completed and correct . 
4. Adhere to shift start and finish times, advise Chef on Duty of lateness or sickness as soon as possible. 
5. Assist with storage of deliveries.
6. Ensure correct uniform, footwear and PPE as supplied is worn at all times.
7. Ensure correct use of all cleaning materials, chemicals. 
8. Be aware of the COSHH requirements for all chemicals used in the kitchen, the correct procedure for dealing with spillage and protective equipment requirements.
9. Ensure daily Cleaning Schedules are completed.
10. Ensure Bin Room is as tidy as possible.
11. Economise on use of chemicals and in particular disposable items, i.e. Rubber gloves, as much as possible.
12. To carry out duties for restaurant and bar as required.
13. To carry out safe cleaning of floors using appropriate warning signs.
14. To carry out any duties as requested by the Executive Chef and Chef on Duty.
15. To ensure all holiday days are planned and taken within the twelve month time cycle without detriment to the operation, with the approval of the Senior Sous Chef.  
16. To attend any courses agreed beneficial with the management team.
17. Comply with and understand the company handbook and policies. 

Note: In addition to the duties and responsibilities listed, the Kitchen Porter is required to perform such other duties as may be assigned by management from time to time.

5. COMPLIANCE RESPONSIBILITIES

To assist in the overall compliance of the Company through compliance with the Gambling Act, LCCP, Gambling Commission Guidelines and the Policies and Procedures of the Company. To ensure that Les Ambassadeurs Club Limited is compliant with the 3 Licensing Objectives of the GA 2005:

• Preventing Gambling from being a source of crime or disorder, being associated with crime or disorder or being used to support crime
• Ensuring gambling is conducted in a fair and open way, and
• Protecting children and other vulnerable persons from being harmed or exploited by gambling.
• Take all reasonable steps to ensure that you do not place the holder of the operating licence in breach of their licence conditions. You ae also required to 
• maintain technical competence in respect of your role
• organise and control your affairs responsibly and effectively
• act with due care, skill and diligence
• have due regard to the interests of customers and treat them fairly
• have due regard to the information needs of customers and communicate with them clearly, not misleading
• manage conflicts of interest fairly

JOB EVALUATION FACTOR PLAN & FACTOR DEGREE LEVEL DESCRIPTIONS

FACTOR 1: Professional and Technical Expertise

No formal educational requirements are needed but experience of working in commercial kitchens.

FACTOR 2: MENTAL AGILITY AND CONCENTRATION

The work is generally straightforward and carried out under the immediate supervision of the Head Kitchen Porter or Chef on Duty. Normal levels of concentration are required and jobs are carried out in a logical order, without the need to multi task.

FACTOR 3: DECISION-MAKING AND PROBLEM-SOLVING

Decisions are generally very straightforward and any questions or issues can immediately be resolved by either the Head Kitchen Porter or Chef on Duty.

FACTOR 4: BUSINESS IMPACT

The Kitchen Porter has little business impact outside of the immediate kitchen area that contributes to the overall cleanliness and orderliness of the kitchen operations in order for LesA to maintain its Five Star rating from Westminster EHO.

FACTOR 5: COMMUNICATION, NEGOTIATION AND PERSUASION

Communication is straightforward, entirely verbal, and there is no need for any negotiation persuasive skills.

FACTOR 6: LEADERSHIP/PEOPLE MANAGEMENT

No leadership/management of others required.

FACTOR 7: ASSET RESPONSIBILITY

The kitchen porter will be responsible for the correct use of chemicals and disposables. 

FACTOR 8: CUSTOMER EMPATHY & MARKETING

The Kitchen Porter does not have any contact with the Club's members or the guests.