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