Kitchen Porter

Job overview

Maintain excellent cleaning standards within all working areas following set specifications and cleaning schedules whilst complying with COSH data and training.

Ensure that crockery & cutlery are cleaned, maintained to the highest standard of cleanliness and safely stored to prevent unnecessary breakage.

Main duties of the job

Keeping kitchen areas clean and sanitized, arrange equipment and ingredient deliveries

When operating in the kitchen follow guidance from Supervisor or Chef in the provision of producing hot and cold foods either from producing food items e.g. sandwiches, wraps and baguettes or heating chilled items.

Ensure that crockery & cutlery are cleaned, maintained to the highest standard of cleanliness and safely stored to prevent unnecessary breakage.

Carry out heavy duty cleaning of equipment in the kitchen to the standards specified in the cleaning schedule and as directed by the Chef or Manager

Temperature records: check/record dishwasher as per the HACCP and report to the supervisor any shortfalls

To report all maintenance issues and hazards to your Supervisor

To ensure compliance with all aspects of Health and Safety legislation and the correct use of personal protective equipment

To ensure the catering areas are clean and kept tidy and presentable at all times

To empty and dispose of all waste in accordance with the Trusts Waste Policies

To comply with departmental & Trust personal hygiene policy/procedures at all times including the wearing of the correct uniform as provided by the Trust

To ensure the appropriate use of equipment and facilities and the environment is maintained in good order

Stock control: receive in deliveries and check if all the items are in date and stock rotated (first in, first out)

Detailed job description and main responsibilities

Keeping kitchen areas clean and sanitized, arrange equipment and ingredient deliveries

When operating in the kitchen follow guidance from Supervisor or Chef in the provision of producing hot and cold foods either from producing food items e.g. sandwiches, wraps and baguettes or heating chilled items

Ensure that crockery & cutlery are cleaned, maintained to the highest standard of cleanliness and safely stored to prevent unnecessary breakage

Carry out heavy duty cleaning of equipment in the kitchen to the standards specified in the cleaning schedule and as directed by the Chef or Manager

Temperature records: check/record dishwasher as per the HACCP and report to the supervisor any shortfalls

To report all maintenance issues and hazards to your Supervisor

To ensure compliance with all aspects of Health and Safety legislation and the correct use of personal protective equipment

To ensure the catering areas are clean and kept tidy and presentable at all times

To empty and dispose of all waste in accordance with the Trusts Waste Policies

To comply with departmental & Trust personal hygiene policy/procedures at all times including the wearing of the correct uniform as provided by the Trust

To ensure the appropriate use of equipment and facilities and the environment is maintained in good order

Stock control: receive in deliveries and check if all the items are in date and stock rotated (first in, first out)