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Description:
Looking for your first step into thecateringindustry? Why not startataleading4-starresortsituated in Surreycatering for high profileclienteleregularly.Hereall food is fresh and made inhouse guided by a top chef and supported by a fantastic culinary team.You would be working in the kitchen and associated back of house areas being responsible for cleanliness, for all areas of the kitchen, kitchen utensils and equipment,in line with company and legal standards.
You will be professional, courteous and efficient mannerwhenever possible. Arrive on duty in accordance with thekitchenrota, dressed correctly.Flexibility toward weekend, early and evening working is a pre-requisite of this employment.
Assisting the chefs, from time to time, in certain simple food preparation tasks as directed by the chef in charge.
An inclusive work culture where individuals andteams'efforts are recognised.
Undertakingduties in a thorough and methodical manner ensuring that departmental and legal standards of cleanliness and hygiene are maintained. Cleaningall kitchen utensils and other light equipment in a timely and efficient manner.
Position is permanent, full-time 5 days a week with 2 days off
Further duties include:
Storingclean 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.
Cleaningall 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.
Ensuringall store rooms and refrigerators clean and tidy to the highest standard of hygiene, to enable food items to be stored safely.Including ensuringbins in the kitchens are emptied regularly and kept clean, with all rubbish being correctly disposed of in accordance with the company Environmental Policy.
To report any damaged or defective machinery, equipment and utensils to the HeadChef.
To take responsibility for the presentation and cleanliness of the yard.
To report any emergencies or accidents to the Head of Department as soon as possible after they arise.
To carry out any reasonable request made by the HeadChef or Sous Chef
General Duties
Complyat all timeswith all Health and Safety procedures associated with thecompany. This relates to:
Standards and procedures of correct working practices
The completion of risk assessments
COSHH regulations
Use of Personal Protective Equipment
Control wastage and operate according to theCompanys'Environment policy with regard to:
product control and waste minimisation
proper care and maintenance of equipment to prolong its life
using towels in appropriate quantity to minimise unnecessary laundering
proper separation and disposal of cardboard, paper and glass in recycling bins
minimising energy wastage by switching off unused lights, heating, PCs and equipment
