ACCOUNTABILITIES:

1. To offer the highest level of cleanliness in the Food Production areas of the hotel, ensuring the agreed standards are achieved at all times.
2. To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the total hotel facilities.
3. To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are adhered to at all times
4. To ensure that all relevant HACCP documentation is completed throughout the working day
5. To document and report back to supervisors and management any non-compliance in relation to HACCP control within the kitchen
6. To work as part of the Team, being aware of colleagues and their needs, and being flexible at all times.
7. To have pride and commitment in your area of work.
8. To attend training sessions and appraisals as required.
9. To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels.
10. To maintain all company policies and procedures.
11. To ensure that all hygiene regulations are adhered to at all times.
12. To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment.

SCOPE & GENERAL PURPOSE OF JOB:

To ensure that the Kitchen and Food Preparation areas are maintained to the highest level of cleanliness at all times. That all equipment, crockery and cutlery is washed and maintained to the agreed standards.