Kitchen Porter

Summary: To keep the kitchen and subsidiary areas clean 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 Kitchen Manager, 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 Kitchen Manager 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,

·        Assist the Head Chef with any other reasonable duties