Maintain the general cleanliness, sanitary, maintenance of all Food and Beverage areas assigned by the Executive Chef/Sous Chefs and to supervise the kitchen porter employees.
Responsibilities: Responsible for the general cleanliness, sanitary, maintenance of all food and beverage areas assigned by the Executive Chef/Sous Chefs Responsible for the correct stacking and control of all cutlery, crockery and glassware. To implement a periodic cleaning rotas and kitchen hygiene check-list. Maintain cleanliness of kitchen equipment such as covers, steamers, fryers, potato and vegetable peelers. Keep a log book for recording of breakages, accidents and any other data relating to his work. To be responsible for the ordering, storage and distribution of cleaning materials and accessories. To supervise the staff canteen and ensure that canteen is clean, during staff main meal times. To plan, carry out and follow up pest control schemes, maintaining the related adequate equipment. Follow all HACCP procedures and upkeep Meets any other request given by the Management team. Requirements: A good standard of education and 2 years’ experience in a similar role and within a similar environment. Good command of the English language, both spoken and written. Be able to multi-task, well-organized, proven track in forecasting and be computer literate. Be customer focused and have a keen eye for detail Willing to work flexible hours
Interested candidates are requested to send their CV to firstname.lastname@example.org
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