As a Kitchen Porter, you will proactively help and control the sections that the Head Chef, Sous Chef and Chef De Partie are working in, to ensure a smooth running of each section whilst maintaining our client's quality standards.
Together with the Chefs on duty, you will be primarily responsible for organising the shift on their section with regards to mise on place production and its service. You will carry out tasks and requests set by the Chefs and be able to complete these in a correct and timely manner. Maintaining suitable levels of preparation in order to achieve stock rotation as well as completing a daily checklist for food storage is also a key responsibility of the Kitchen Porter.
You will work to the specifications received by the Head Chef regarding portion sizes, quantity as laid down in the recipe index. Show off your creative flair by assisting all Chefs in composing new recipes and menu ideas.
You will have a great eye for detail, reporting any problems regarding the failure of machinery and equipment to the Chef on duty and proactively clean kitchen equipment after service to ensure the section is clean and tidy at all times.
Ensure you adhere to the Health & Safety Legislation by carrying out your duties in the manner you have been trained, adhering to the C.O.S.H.H. hazard data sheets for chemical handling and your department risk assessment sheets for safe working practices. As a Kitchen Porter, you may also be required to attend meetings with the Chefs.
Additional duties of a Porter can include:
Ensure you adhere to the Health & Safety Legislation by carrying out your duties in the manner you have been trained, adhering to the C.O.S.H.H. hazard data sheets for chemical handling and your department risk assessment sheets for safe working practices.
Attend both departmental and Health & Safety Training sessions as required, eg: Food Hygiene, Fire Training, Health & Safety, C.O.S.H.H. and Manual Handling.
Attend and participate in departmental training as required.
Ensure you always meet both the hotel and departmental standards for appearance, eg: wearing the appropriate uniform in a clean and ironed condition, hair is clean and tidy, shoes polished, name badge and no body odour.
Attend monthly departmental focus meetings.
Ensure you always meet both the hotel and departmental standards for appearance, eg: wearing the appropriate uniform in a clean and ironed condition, hair is clean and tidy, shoes polished, name badge and no body odour.
Maintain a good working relationship with all colleagues in the Hotel.
Assist your departmental Manager in keeping department operating expenses to a minimum by controlling the use of lighting, heating, cleaning materials and equipment.
Contact the Hospitality Division Team
Email the Hospitality Division at hospitality@stafffinders.co.uk