Department:
Kitchen
*Responsible to:*
Head Chef/Sous Chef
Purpose 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 Responsibilities
* The concept of the internal customer is of particular importance to this role as the majority of the interaction will be with team members
* To ensure all internal customers requests are met or suitable alternatives suggested instead. i.e. Special Requests
* To assist Head Chef storing the equipment safely and to prevent breakages
* Toassistin recording of the breakagesin order tosupport reordering andbudgeting
* To support the kitchen team in crunch periods or as requested by the Head Chef
* Toensure efficient service to internal customers at all times
* Toidentifyreasonable needsin regards totools and utensils to carry out your jobin order tomeet and exceed all standards
* To ensure that the highest standard of cleanliness ismaintainedthroughout the kitchen and back of house areas at alltimes
* To carry out all cleaningin accordance withdepartmental standards
* To follow, record and document all cleaning as required by the kitchen procedures which aredeterminedby 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 befollowedand the procedure.
* To clean vents, extracts, hoods asrequired
* 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 itin line with agreed procedures
* To correctly store all items as per procedure
* To empty bins in the kitchen area
* To clean all fridges asrequired
* To carry out any periodic cleaning of items such aschina, glass, silverware as isrequired
* To store all, crockery,glasswareand cutleryin accordance withdepartmental standards
* To deep clean on a periodic basis throughout the week the area around the compactorand the back yard of the hotel
* To ensure that the kitchen team havesufficient quantities ofitems to allow them tocomplete their duties at alltimes
* To ensure that the wash area ismaintainedin a neatorganisedmanner
* To keep the pot wash area in a clean andorganisedmanner ensuring that all pots, pans, etc. are storedin accordance withdepartmental standards
* To clean the buffet area after breakfast and lunchin accordancewiththe 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 offduty
* To follow the agreed HACCP standards as trained
* To attend training asrequired
* To attend meeting asrequired
* To assist in other areas of the hotel as required
* To ensure a success preopening and opening of the hotel
* To carry out any other reasonable request by management
Benefits To The Successful Candidate
* Generous 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.