Responsibilities
1. To undertake duties in a thorough and methodical manner to ensure that departmental and legal standards of cleanliness and hygiene are maintained.
2. To arrive on duty in accordance with the departmental rota, dressed correctly.
3. To clean all kitchen utensils and other light equipment in a timely and efficient manner.
4. To store clean kitchen utensils and other light equipment in a tidy and safe manner; ensuring that all items are easily located when needed and are ready for use.
5. To clean all fixed items of equipment, tables, work tops and floors in the kitchens and food preparation rooms, to maintain them in a safe and clean condition.
6. To keep all store rooms and refrigerators clean and tidy to the highest standard of hygiene, to enable food items to be stored safely.
7. To ensure bins in the kitchens are emptied regularly and kept clean, with all rubbish being correctly disposed of in accordance with the company Environmental Policy.
8. To report any damaged or defective machinery, equipment and utensils to the Head of Department.
9. To assist the chefs, from time to time, in certain simple food preparation tasks as directed by the chef in charge.
10. To take responsibility for the presentation and cleanliness of the yard.
11. To rep...