Job Description

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.

Ability to work on a rotating roster

Motivated

Initiative

Proactive

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