JOB DESCRIPTION

POSITION:Kitchen Porter

DEPARTMENT:Food & Beverage

REPORTS TO:Executive Head Chef / Head Kitchen Supervisor / Head Chef

PRIMARY OBJECTIVE OF POSITION

To supply clean, sanitary dishes and pots on time, and a clean kitchen in accordance with the hotel’s policies and procedures.

TASKS, DUTIES AND RESPONSIBILITIES

SUPPLY CLEAN, SANITARY DISHES AND POTS ON TIME, AND A CLEAN SANITARY KITCHEN, BACKYARD AND BACK CORRIDOR

  • Maintains supply of clean dishes, glassware, silver, pots etc for all outlets in the hotel
  • Washes dishes, silverware, and glassware by operating dishwasher
  • Cleans and provides pots for all outlets in the hotel
  • Washes pots and pans and returns them to proper place after they are cleaned
  • Ensures flats are returned to pass after use.
  • Keeps chef line well stocked with china and hot plates
  • Keeps glassware organised at all times and stores clean dishes in the proper location
  • Ensure that the pass is clear at all times
  • Assists in the breakdown of banquet functions and washes dishes from functions
  • Maintains a clean kitchen environment by assisting kitchen staff by following standard cleaning practices
  • Sweeps and mops the entire kitchen and dish room
  • Washes all clearing counters and shelves
  • Assists kitchen staff with cleaning down of employee cafeteria
  • Monitors trash levels in all bins and removes to the bin area in the backyard when required
  • Cleans and washes all kitchen cooking units
  • Cleans and washes all pot storage shelving units
  • Assists kitchen staff in keeping their areas free of boxes and soiled equipment
  • Follows proper safety, hygiene and sanitation practices
  • Brushes backyard and closes all bins
  • Brushes service corridor and mops when required
  • Updates cleaning schedules on a daily basis
  • Ensure cleaning store is tidy and clean
  • Puts out plates for all functions
  • Ensures readiness at all times

HEALTH & SAFETY

  • Adheres to all health, sanitation and food safety rules and regulations
  • Reports all potential and real hazards immediately
  • Fully understands the hotel’s fire, emergency and bomb procedures
  • Works in a safe manner that does not harm or injure self or others. Knows how to protect self against chemicals, and is aware of harmful chemicals used
  • Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct
  • Wears mask, gloves, glasses when using chemicals
  • Stores chemicals correctly

MISCELLANEOUS

  • Attends meetings and training required by Head Kitchen Supervisor
  • Accepts flexible work schedule necessary for uninterrupted service to the food production function
  • Maintains working areas, materials and company property clean, tidy and in good shape
  • Is well updated on, and possesses solid knowledge of the following:

-Hotel fire and emergency procedures

Signed:______Date: ______

Kitchen Porter

Signed:______Date:______

Executive Head Chef

Kitchen Porter

February 2018