Part Time Kitchen Porter - The Seaview Hotel

Salary: Minimum wage plus tips
Contract Term: Permanent
Contract Type: Part time
Location: Seaview
Posted on 4 September 2017
Closing Date: 28/09/17
Job Start Date: Immediate

Chefs / Travel & Tourism

Responsible to the Sous Chef, Head Chef, Duty Manager and General Manager

Main Purpose of Job
The key objective is to maintain the highest standard of cleanliness and tidiness, according to current health and food hygiene legislation, at all times.

RESPONSIBILITIES INCLUDE:

  • Thorough cleaning of designated areas, sweeping and mopping of floors, ensuring that all surfaces are hygienically cleaned as instructed by the Line Manager.
  • Cleaning of the fridges, shelving, food preparation areas, cupboards, and trolleys. 
  • Prepare the dishwasher for the days use by checking that it is in full working order, has sufficient chemicals for the days operation, and that it is cleaned as directed. Advise the Catering staff of any faults and chemical requisitions required. 
  • Make sure that all the dirty crockery and cutlery is cleared off the service racks, wash in the appropriate manner; once cleaned, stack all items safely on the correct shelves or send clean crockery, cutlery and glassware to the appropriate outlet as required by the waiting staff. 
  • Make sure that your designated machines and equipment are kept clean and that all cleaning schedules are followed, all rubbish, food waste and recyclable materials must be removed and disposed of in the correct containers.  
  • It is the duty of all staff to observe all legislative requirements including those concerning food hygiene, and health and safety at work. Each member of staff should eliminate hazards to safety and to health, and where this cannot be done the hazards should be reported to the appropriate manager. 
  • Ensure that any complaints or comments, hazards and faulty equipment are reported to the Line Manager; 
  • Assist the Department to achieve its aims and objectives.Instil into the kitchen a culture of essential hygiene practices connected with storage, cooking and storage of food; the importance of clean, tidy and hygienic working practice such as use of knives, chopping boards, table surfaces etc.

Health & Safety
Adhere to COSHH regulations and hazard risk assessments.
Ensure compliance with all food hygiene regulations are adhered to within the kitchen environment in accordance with Health & Safety regulations.

General
Any other reasonable duties as requested by the Sous Chef, Head Chef or Catering Manager

Further Education
The Hotel will support applicants wishing to gain health and hygiene qualifications or if they wish to pursue a career in catering then apprenticeship opportunities can be explored.

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The Seaview Hotel

The Seaview Hotel

The Seaview Hotel is an island institution. Set in the heart of the picturesque sailing village it has become a destination for travellers desiring friendly, efficient service and great food.

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