JOB SUMMARY

To prepare food items as assigned and in accordance with recipes and complying with Company and Hotel policies, procedures and standards to meet customers’ satisfaction.

EXPERIENCE

• Previous experience in a kitchen environment or hospitality setting is advantageous but not essential.
• A keen interest in culinary practices and food preparation is highly desirable.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong organisational skills with attention to detail.
• Good communication skills and a team-oriented attitude.
• Flexibility to work various shifts, including evenings and weekends.
  Join us as a Kitchen Porter and embark on an exciting journey within the hospitality industry while contributing to our commitment to exceptional service!
  Pay: £12.21 per hour

Ability to commute/relocate:

• Sawbridgeworth CM21 0JU: reliably commute or plan to relocate before starting work (preferred)

Work authorisation:

• United Kingdom (preferred)

Location:

• Sawbridgeworth CM21 0JU (preferred)

Work Location: In person
Reference ID: MOG- K

To organise and set up the assigned section of the kitchen and prepare dishes as

• To set up the mis en place stations for the various meal periods according to performance standards.
• To prepare food items according to the standard recipes.
• To minimize waste of all food items.
• To collect food requisitions from the store/ delivery areas as directed.
• To breakdown mis en place stations at the end of the meal periods and store the food away properly.
• To assist in maximizing productivity.
• To become familiar with all sections of the kitchen.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To inform your superior when leaving at end of shift.
• To inform your superior should you have any problems with your scheduled working hours
• To always strive to improve your performance and do not hesitate to ask questions regarding the execution of your duties.
• To always co-operate and assist other stations when they are busier than you.
• To report any complaints, accidents, equipment malfunction, maintenance faults, suspicious persons, safety hazards or other incidents immediately to your Supervisor or the Duty Manager.
• To participate in the building of an efficient team by taking an active interest in the day-to-day operation of the Department.
• To be familiar with and adhere to all objectives, standards, policies and procedures outlined by the Head Chef.
• To ensure strict control is adhered to when receiving and returning work equipment and where appropriate be responsible for the maintenance, cleaning and upkeep of said equipment.
• To consult the Chef de Partie to determine what has to be produced, and the methods of production.
• To assist the Chef de Partie in the daily operation of the section.
• To instruct and demonstrate to less experienced Commis’ the methods and standards of production.
• To be responsible for all food and beverage equipment under your control.