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Kitchen Porter

Kitchen Porter

Posted 6 April by Macdonald Hotels Featured Ended

Kitchen Porter

No chef or kitchen can function without its right-hand man or woman. Our Kitchen Porters are the heroes of a clean, tidy and well-organised kitchen, allowing the chef’s creativity to shine through. You’ll be happy taking control of - and pride in - your stations and probably have a real interest in food. It should be noted that many of our Kitchen Porters go on to receive further training and development into junior Chef roles: there are wonderful opportunities for those a determined mindset.

MAIN PURPOSE OF JOB:

• To support the kitchen team.

GENERIC KEY ACCOUNTABILITIES:

People

• To take pride in everything I do.
• To consistently deliver outstanding hospitality.
• To anticipate and react to the needs of our guests.
• To be an ambassador for the MacDonald Brand.
• To take ownership for my personal development and performance.
• To contribute to the overall effectiveness and performance of my team.

Product

• To consistently deliver MacDonald core standards which are relevant to my role.
• To maintain a safe and clean environment.
• To take responsibility for understanding our products and services.
• To proactively look for ways to improve or enhance the guest experience.
• To use feedback to improve my personal performance whilst activity encouraging feedback from others.
• To give my full to support to company initiatives.

Process

• To complete and act upon training (including statutory) in line with company policy and procedures.
• To follow all processes assigned to my role ensuring full compliance.
• To identify any barriers or challenges which may prevent me from delivering on agreed processes.
• To take responsibility for keeping up to date with any changes in my department.

Profit

• To have an awareness and understanding of operational costs related to the performance of my job role.
• To look for ways to protect the profit of the organisation without compromising the guest experience.
• Be aware of department objectives and ensure all sales opportunities are exploited (OWS).
• To promote the products and services to our guest at every opportunity.
• Spot and act on every opportunity for sales.
• To act upon any reasonable instructions from management as pertains to my job responsibilities.

JOB SPECIFIC ACCOUNTABILITIES:

• To carry out daily, weekly and periodic cleaning schedules to the standard required and ensuring the correct records are completed.
• Ensure that kitchen hygiene is maintained at the highest level, to comply with legal requirements and company policy.
• To deliver and retrieve staff food in the canteen at specified times, and to ensure that the canteen is clean at all times.
• To minimise operating costs by using all equipment and products in line with their guidelines.
• Wash all pots, crockery, cutlery, utensils and pans to a high standard, ensuring they are stored in the correct place and in a tidy manner.
• Wash all pots, crockery, cutlery, utensils and pans to a high standard, ensuring they are stored in the correct place and in a tidy manner.
• The disposal of all kitchen rubbish, and maintenance of the compactor and waste bin room, ensuring all boxes are compacted and floors are cleaned.
• To empty and clean the dishwashers on a daily basis.
• To empty the waste disposal machine on a daily basis, flushing with boiling water to ensure that debris does not build empty and clean the dishwashers on a daily basis.
• Ensure that the restaurant plate wash, pot wash and banqueting plate wash is maintained and organised, to reduce clutter during peak service times.

KEY MEASURES:

• Brand standard audits
• Health & Safety checks
• Guest feedback
• TripAdvisor
• Mystery guest
• AA inspection outcome
• PSN audits
• EHO reports

Reference: 34851518

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