Main Purpose of the Job

To assist the kitchen brigade in ensuring that all kitchen areas are kept clean and tidy at all times. Ensure that all F&B outlets are provided with clean and sanitised operating equipment. To utilise food-handling techniques which are in line with current Health and Hygiene regulations.

Key Duties

• Assist in the preparation of food as directed by the Executive Chef or supervisory team.

• Ensure all food produced is in line with kitchen recipes and standards.

• Ensure all kitchens are kept clean and tidy according to current Health & Hygiene regulations.

• Ensure each outlet is supplied with sanitised clean and dry operational equipment.

• To count, sort and prepare operating equipment as required.

• Ensure correct handling of chemicals and equipment as per manufacturers instructions.

• Ensure all operating equipment, crockery, cutlery & glassware is hygienically and safely stored.

• Follow the regular cleaning rosters and standard methods for deep cleaning of floors, walls, coolers, oven’s & operating equipment.

• To contribute to cost control through energy conservation and the careful use of water, cleaning materials and other appliances

• Ensure garbage is collected and disposed of correctly from all kitchen areas each shift.

• Utilise safe and hygienic methods for the removal of dry and wet waste.

• Any other reasonable request as required by your Supervisor or Hotel Management. 

Part Time (Minimum 8 hours)

Motivated

Team Player

'Can Do' Attitude

Ability to work on a rotating roster

Ability to work under pressure

Organisational Skills

Time Management

Staff meals while on duty

Uniform provided & laundered

Accommodation discounts & Free Anniversary Stay

Staff celebration & tenure recognition

Bring your mate to work – program

Employee Assistance Program

On-going training, learning and development