Kitchen Porter

Responsible for ensuring the transportation of all goods to and from the delivery area, cleaning of kitchen utensils and kitchen equipment

Operational Skills

Necessary Operational Skills:

• Job Knowledge, Technical Knowledge, Expertise, Customer Service

Duties:

• Ensure that effective quality of services are provided to the standard of the client, customers and company
• Ensure the highest standards of cleanliness of all areas in the kitchen and equipment
• Ensure that the correct cleaning materials are used
• Ensure safety glasses, masks, gauntlets and any other necessary clothing is warn if required 
• Ensure that there is a thorough understanding of the daily and weekly work schedules
• Ensure all staff meetings are attended if required
• Ensure that all policies and procedural requirements of both legislation and company are adhered to in order to promote a professional and forward approach at all times
• Ensure that the correct uniform is worn neatly and cleanly at all times
• Ensure rubbish is removed as and when required
• Ensure that the laundry is sent out and collected when required
• Ensure that details of any accidents are reported to the head chef
• On retrieval of all goods ensure that incoming stock is checked off against invoices and/or delivery notes
• On retrieval of dairy, meat or any other high risk goods temperatures must be accurately noted and logged and given to either the Sous Chef or Head Chef
• Carry out any other reasonable requests of management

Interpersonal Skills

Necessary Interpersonal Skills:

• Verbal Communication, Team Working and Listening

Duties:

• Ensure that team working is effective to meet the site and company requirements by use of team meetings.
• Ensure that there is a clear understanding as to the long and short term duties through schedules and team meetings.
• Ensure attendance of all relevant training and development courses.

General Skills

Necessary General Skills:        

• Initiative, Adaptability, Flexibility, Reliability, Implementation, Work Standards.

Duties:

• Ensure that the above skills are used to provide an efficient, quality service to both client and company.
• Ensure that reasonable amounts of overtime are worked when required.
• Ensure that simple food preparation is done.

Because of the changing nature of our business your job description will inevitably change. You will, from time to time, be required to undertake other activities of a similar nature that fall within your capabilities as directed by management.

Working Pattern: 

• Monday to Friday 10.30 am - 2.30 pm
• 20 hours p/w