Hotel Kitchen Porter at Royal Marine Hotel

Dún Laoghaire, County Dublin, Ireland -

Full Time

Start Date

Immediate

Expiry Date

08 Oct, 25

Salary

13.8

Posted On

09 Jul, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Good communication skills

Industry

Hospitality

Description

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

Responsibilities

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