Kitchen Porter
5 months ago
_**Purpose of the Role**:_
- To wash pots, pans and crockery
- To maintain a high standard of cleanliness with the kitchen and storage areas and dining rooms
- To keep food free from harmful bacteria and disease
**Personal Standards**:
- Appropriate clothing must be worn in the Kitchen at all times
- Long hair must be tied back
- A clean uniform worn daily and plastic Apron worn as required
- No jewelry to be worn other than wedding band and stud type earrings
- Nails clean and short and free from nail varnish
- Neither outdoor clothing nor outdoor shoes to be worn in the kitchen areas. Change into uniform at work
- The wash hand basin must always be used for washing hands - NOT the food or dish sink. Hands are to be washed with soap in running water
- Smoking and eating is allowed in designated areas only
- Food hazard analysis must be adhered to at all times - this prevents problems occurring in the kitchen area
- Check all food at time of deliver for freshness and dates before storing
- Store food as directed on labels
- Report any defects immediately
- Do not store food in contact with water or non edible ice
- Allow air circulation between foods
- Store cooked/uncooked foods apart to stop cross contamination
- Cover an label all containers
- Check temperatures regularly
- Store dry foods at least 45cm off the floor
- Do not store food under sewer or water lines or against damp walls
- Store all cleaning products well away from food
- Defrost the freezers regularly
- Handle plates and bowls from the bottom
- Do not re-use single service utensils
- Keep salt and pepper pots covered
- Complete all cleaning rotas daily and sign
- **Responsibilities**:_
- Must hold a basis Food hygiene certificate or be prepared to receive training.
- Attend mandatory training sessions
- Ensure that all required documentation is completed
- Assist the cook in all aspects of menu planning and preparation of foods
- Scrape and rinse dishes well before washing. Familiarize yourself with and understand the operating manual for the dishwasher
- All dishes must be dishwasher dried or air dried - never wipe dishes with clothes
- Cups and glasses must be stored face down, utensils with their handles facing out. Report damages and breakages to Cook or Manager and do not use cracked or chipped crockery.
- Wash food thoroughly in the correct sink and wash hands after cleaning foods.
- Keep washed and unwashed foods separate.
- Use colour coded chopping boards and knives appropriately.
- Clean and sanitize utensils between processing different foods.
- **Thaw frozen foods only**:_
- In a fridge at 1 - 4oC
- Under fresh running water at 21oC
- In the microwave, if food will be cooked immediately
- Cool and re-heat foods as seldom and as quickly as possible
- Keep food hot or cold
- Keep hands out of food and off eating surface
- Do not use edible ice for storage
- Store serving utensils properly between servings
- Do not re-use unwrapped food
- Check food temperatures regularly
- Read and familiarize yourself with the Food Hazard Analysis Documents
**Job Types**: Full-time, Permanent
**Benefits**:
- On-site parking
Schedule:
- 8 hour shift
**Experience**:
- Catering: 1 year (preferred)
- Kitchen experience: 1 year (preferred)
Work Location: In person
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