Hotel Kitchen Porter

at  Royal Marine Hotel

A South Dublin Institution established in 1828: the Royal Marine Hotel is situated in an elevated site set in four acres of beautifully landscaped gardens overlooking Dublin Bay. The ’new look’ 4* star Hotel offers guests a host of services.
The Royal Marine Hotel is now recruiting for a Kitchen Porter with great opportunities for the right candidates. We are looking to hire enthusiastic, creative and dynamic chefs & Kitchen Porter to join our fantastic kitchen’s brigade. The Team at the Royal Marine is exciting, extremely dynamic and always working at developing a continuously growing business and a vibrant Hotel.

About the Role:

• To assist Head Chef storing the equipment safely and to prevent breakages
• To check product against standards and for consistency daily
• To assist in recording of the breakages in order to support reordering and budgeting
• To ensure efficient service to internal customers at all times
• To identify reasonable needs in regards to tools and utensils to carry out your job in order to meet and exceed all standards.
• To ensure that the highest standard of cleanliness is maintained throughout the kitchen and back of house areas at all times.
• To carry out all cleaning in accordance with departmental standards.
• To follow, record and document all cleaning as required by the kitchen procedures which are determined by the Head Chef.
• To clean all appliances in line with the predetermined methods as set out by the Head Chef. This includes the use of chemicals, the methods to be followed and the procedure.
• To clean vents, extracts, hoods as required.
• To clean the staff canteen on a daily and as needs require basis.
• To clean the back of house corridors leading to from the kitchen.
• To remove all refuse from the kitchen and dispose of it in line with agreed procedures.
• To correctly store all items as per procedure
• To empty bins in the kitchen area,
• To store all crockery, glassware and cutlery in accordance with departmental standards.
• To deep clean on a periodic basis throughout the week the area around the compactor and the backyard of the hotel.
• To ensure that the kitchen team have sufficient quantities of items to allow them to complete their duties at all times.
• To ensure that the ware wash area is maintained in a neat organised manner.
• To keep the pot wash area in a clean and organised manner ensuring that all pots, pans, etc. are stored in accordance with departmental standards.
• To clean the buffet area after breakfast and lunch in accordance with the departmental standards.
• To clean any part of the kitchen if it becomes soiled.
• To complete all departmental checklists for the AM/PM shifts as necessary.
• To ensure that all duties are completed prior to going off duty.
• To follow the agreed HACCP standards as trained.
• To clean all fridges as required.
• To carry out any periodic cleaning of items such as china, glass, silverware as is required.

Benefits

• Training
• Meals on duty
• Further career development
• Staff rates with Group Hotels
• Employee awards and recognition schemes
• Employee discount
• Flexitime
• Food allowance
• Gym membership
• On-site parking

• To assist Head Chef storing the equipment safely and to prevent breakages
• To check product against standards and for consistency daily
• To assist in recording of the breakages in order to support reordering and budgeting
• To ensure efficient service to internal customers at all times
• To identify reasonable needs in regards to tools and utensils to carry out your job in order to meet and exceed all standards.
• To ensure that the highest standard of cleanliness is maintained throughout the kitchen and back of house areas at all times.
• To carry out all cleaning in accordance with departmental standards.
• To follow, record and document all cleaning as required by the kitchen procedures which are determined by the Head Chef.
• To clean all appliances in line with the predetermined methods as set out by the Head Chef. This includes the use of chemicals, the methods to be followed and the procedure.
• To clean vents, extracts, hoods as required.
• To clean the staff canteen on a daily and as needs require basis.
• To clean the back of house corridors leading to from the kitchen.
• To remove all refuse from the kitchen and dispose of it in line with agreed procedures.
• To correctly store all items as per procedure
• To empty bins in the kitchen area,
• To store all crockery, glassware and cutlery in accordance with departmental standards.
• To deep clean on a periodic basis throughout the week the area around the compactor and the backyard of the hotel.
• To ensure that the kitchen team have sufficient quantities of items to allow them to complete their duties at all times.
• To ensure that the ware wash area is maintained in a neat organised manner.
• To keep the pot wash area in a clean and organised manner ensuring that all pots, pans, etc. are stored in accordance with departmental standards.
• To clean the buffet area after breakfast and lunch in accordance with the departmental standards.
• To clean any part of the kitchen if it becomes soiled.
• To complete all departmental checklists for the AM/PM shifts as necessary.
• To ensure that all duties are completed prior to going off duty.
• To follow the agreed HACCP standards as trained.
• To clean all fridges as required.
• To carry out any periodic cleaning of items such as china, glass, silverware as is required