Department:Kitchen*Responsible to:*Head Chef/Sous ChefPurpose of job:Under the general guidelines of theHead Chef/Sous Chef, ensure the day-to-day operations are carried out in line with department and hotel standards. To carry out dutiesin accordance withstatutory,healthand safety requirements.Key ResponsibilitiesThe concept of the internal customer is of particular importance to this role as the majority of the interaction will be with team membersTo ensure all internal customers requests are met or suitable alternatives suggested instead. i.e. Special RequestsTo assist Head Chef storing the equipment safely and to prevent breakagesToassistin recording of the breakagesin order tosupport reordering andbudgetingTo support the kitchen team in crunch periods or as requested by the Head ChefToensure efficient service to internal customers at all timesToidentifyreasonable needsin regards totools and utensils to carry out your jobin order tomeet and exceed all standardsTo ensure that the highest standard of cleanliness ismaintainedthroughout the kitchen and back of house areas at alltimesTo carry out all cleaningin accordance withdepartmental standardsTo follow, record and document all cleaning as required by the kitchen procedures which aredeterminedby the Head ChefTo 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 befollowedand the procedure.To clean vents, extracts, hoods asrequiredTo clean the staff canteen on a daily and as needs require basisTo clean the back of house corridors leading to from the kitchenTo remove all refuse from the kitchen and dispose of itin line with agreed proceduresTo correctly store all items as per procedureTo empty bins in the kitchen areaTo clean all fridges asrequiredTo carry out any periodic cleaning of items such aschina, glass, silverware as isrequiredTo store all, crockery,glasswareand cutleryin accordance withdepartmental standardsTo deep clean on a periodic basis throughout the week the area around the compactorand the back yard of the hotelTo ensure that the kitchen team havesufficient quantities ofitems to allow them tocomplete their duties at alltimesTo ensure that the wash area ismaintainedin a neatorganisedmannerTo keep the pot wash area in a clean andorganisedmanner ensuring that all pots, pans, etc. are storedin accordance withdepartmental standardsTo clean the buffet area after breakfast and lunchin accordancewiththe departmental standardsTo clean any part of the kitchen if it becomes soiledTo complete all departmental checklists for the AM/PM shifts as necessaryTo ensure that all duties are completed prior to going offdutyTo follow the agreed HACCP standards as trainedTo attend training asrequiredTo attend meeting asrequiredTo assist in other areas of the hotel as requiredTo ensure a success preopening and opening of the hotelTo carry out any other reasonable request by managementBenefits To The Successful CandidateGenerous subsidized room nights and employee rate discounts across Irelands TIFCO hotels*50% of food & beverage when availing of TIFCO employee complimentary & rate benefit programmes*25& off food and beverage in TIFCO owned properties.*Terms & conditions apply.Full meals provided whilst on duty.Uniforms provided.Team monthly engagement calendar (team social events, well being initiatives, celebratory dates)Employee recognition & rewards programmes.Dedicated training and development planning specific to team members professional goals.