VISION OF THE ROLE:
To contribute to the operation of the kitchen to produce a consistent delivery of service, health & safety and hygiene.
To support the Head Chef in ensuring we meet and exceed our customer’s expectations.
MEASUREMENT OF SUCCESS:
The Kitchen Porter will be measured against key criteria:
Customer loyalty measured by Net Promoter Score (NPS)
Health & Safety audit
Head Chef and General Manager reviews, operational feedback, and personal objectives
KEY RESPONSIBILITIES:
- Assist the Head Chef to ensure that all aspects of the kitchen operation are aligned with the overall strategy for the club.
- Assist the Head Chef in achieving a minimum of a GREEN pass in the Health & Safety audit.
- Support the Head Chef in overseeing the care and maintenance of all assets, inventory, and resources within the kitchen environment.
- To maintain hygiene levels ensuring all kitchen equipment, worktops and crockery is cleaned/sanitised as per guidelines and in line with current legislation.
- To identify areas of concern in maintaining health, safety or hygiene standards.
- Ensure level of personal compliance within the BGL Learning Portal is 100% at all times.
- Ensure all BGL procedures and policies are adhered to.
- Ensure that the entire kitchen team consistently deliver outstanding service levels to achieve maximum customer satisfaction.
