Job Title: Kitchen Assistant
Line Manager:Head Chef
Key Communications:
· Departmental Head
· Own Team
Job Purpose / Summary:
· To support the Head Chef in ensuring the efficient and effective running of the kitchen.
· To ensure and maintain standards of cleanliness relating to the working areas and equipment in the kitchen, complying with company standards and legal requirements.
Core Accountabilities & Performance Indicators
These indicators are what the Company can expect to see when the role is being performed to the required standard.
To ensure high standards of cleanliness and service are achieved in all designated areas.
· To maintain the standards of cleanliness of all materials passing though these areas to company policy. These areas of responsibility will include: Machinery; Cooking equipment; Crockery and cutlery; Pots and Pans; Floors and tiles; Refrigerators and Storage areas.
· To ensure sufficient material for the performing of cleaning duties are collected from the stores.
· To dispose of rubbish into area outlined by the Head Chef and to maintain standards of cleanliness in these areas.
· To ensure that you are correctly dressed, adhere to high personal hygiene standards.
· Ensure all standard checklists are used as prescribed.
· To maintain a professional working relationship with the food service team.
To understand the impact of effective cost control while undertaking the role.
· All maintenance issues reported immediately following the correct procedure.
· To demonstrate an understanding of the need to control operating costs and energy conservation to the hotel and company standards.
· Cleaning chemicals are used as directed, to achieve desired results and reduce wastage.
To comply with all Food Safety standards.
· To abide by all company and legal food safety standards.
· That all new procedures comply with food safety policy.
To ensure that a good level of product and local knowledge for guests when requested.
· Must be aware of departmental and relevant hotel facilities, restaurant /bar opening times, disabled facilities and room types etc.
· Knowledge of local area i.e. Local shops and places of interest
· Know who to direct guests to if unable to answer queries.
To ensure co operation and compliance with all legislation relevant to your role in the business.
· Must attend all H & S , Fire and Food Safety Training as directed by designated Line Manager.
· Ensure that while you undertake your role you abide by the Health and Safety at Work Act 1974 and safe systems of work appropriate to your role.
· In use of company nominated chemicals, it is your responsibility to comply by COSHH.
· Understand the importance of adhering to company policy with reference to Hazard spotting, first aid reporting, and reporting accidents.
· To have a complete understanding of hotel and Company procedure in the event of a fire.
· To ensure the Company Health and Safety, Food Safety and COSHH legislation are adhered to; this will involve action and appropriate training.
· Ensure security for both self and all departments.
To ensure that Learning and Development is undertaken to enable you to fulfil your job role.
· Attend hotel and departmental induction.
· Attend Job chats and Performance Reviews
· Being a Buddy for new starters.
The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting Company and guests needs is required by all employees.
Job Type: Full-time
Pay: £10.85-£12.71 per hour
Benefits:
- Discounted or free food
- On-site parking
Flexible language requirement:
Ability to commute/relocate:
- Grimsby DN37 7LF: reliably commute or plan to relocate before starting work (required)
Work Location: In person
