Kitchen Porter

Summary: 

Maintain kitchen and back of the house areas cleaning in the line with hotel and  hygiene regulations.

Main duties and Responsibilities:

• To effectively clean, dry and restore all eating and service utensils.
• To keep working area and surrounding areas clean and up to hotel standards.
• To use any machinery correctly and report any equipment failure immediately to the Head Chef, also any damaged pots, pans and other equipment.
• To clean the workings of machinery used in the job so as to avoid breakages.
• To clear any refuse and recycling from the kitchen areas and empty all the refuse and recycling bins as often as necessary.
• To clean all walls, floors, work surfaces, equipment as per the cleaning schedule.
• To clean all used pots, pans, trays etc using washing facilities provided.
• To inform the Head Chef when supplies of cleaning materials are needed.
• To carry out fire procedures and regulations as laid down in the hotel fire plan.
• To ensure good working relationships with colleagues and other departments.
• To be aware of your obligations under the Health and Hygiene laws and Food Safety Act and advise Management of any irregularities. Maintain the highest levels of hygiene and cleanliness within all kitchen areas, both personal and in the working areas.
• Personal appearance and hygiene should comply with the Capital Hotel policy; uniforms must be treated with the utmost care.
• To complete any reasonable task and training requested by management,