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Key Responsibilities

• To be flexible to work in all kitchens, serveries, staff canteens and external reception spaces
• To ensure all areas of the kitchens and service areas on all floors are maintained to the highest standard of cleanliness, providing a clean and safe working area.
• To be flexible to work in all areas of the kitchen.
• To maintain all catering storage areas, ensuring they are always organised and clean.
• To receive, count, inspect and store goods and/or equipment and dispensing or disposing them to/from departments as and when required.
• To be involved with some food preparation and service when required.
• Report immediately any incidents or accidents, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate
• Report any broken equipment to the Executive chef/ Head chef

Qualifications

• Must be hard working and willing to learn.
• Excellent communication skills, internally and externally.
• Demonstrates a high level of organisation and time management.
• Supportive team player.
• Ability to work under pressure.
• Excellent record keeping.