Kilmurry Lodge Hotel

About Kilmurry Lodge Hotel

PURPOSE OF THE JOB To maintain the cleanliness of the kitchen area and to ensure hygiene regulations are adhered to. To ensure that the daily cleaning checklist is complete and all duties are carried out and signed for. MAIN RESPONSIBILITIES Responsible for maintaining cleanliness and hygiene in the kitchen area. Cleaning floors, fridges, back door / loading bay. Cleaning all kitchen equipment, ovens, pots, pans etc. Ensure all plates and crockery and cutlery are washed, dried and stored properly. Ensure the wash-up area (floor, walls, shelves and trays) are cleaning daily or when necessary. Ensure there is enough chemicals and cleaning items are ordered from stores for the next shift. Ensure daily, weekly and monthly check lists are completed. To ensure correct storage of cleaning utensils. Provide efficient service according to the agreed standards of operations. To report on duty on time in accordance with hotel grooming standards To ensure that the highest possible standard of personal hygiene, dress, appearance, body language and conduct is maintained at all times. To attend all statutory training. To attend other training sessions as per the departmental training plan or as when required by management. To assist as much as reasonable in the coaching and training of new staff. To accept flexible work schedule necessary for uninterrupted service to hotel guests. Maintain a safe hygienic and healthy working environment. To ensure all accident, incidents and suspicious occurrences are reported to the relevant people and to assist in providing all relevant backup. To report defective materials and equipment to appropriate individual. To be familiar with and adhere to all rules and regulations of the hotel with specific regard to: Hygiene Fire Procedures Health and safety at work Security regulations To maintain good liaisons and communications within the department. To regularly attend monthly departmental meetings. To offer any suggestions or ideas for improvement to head of department. To carry out any other reasonable tasks as requested by management. To ensure all cleaning schedules are adhered to on a daily, weekly and monthly basis. As a member of staff of the Hotel you must be willing to carry out duties outside of your department if required to do so. To ensure the hotels HACCP system is being adhered to. RESPONSIBLE TO: Head Chef, Sous Chef, Junior Sous Chef Benefits: Discounted/free food Job Types: Full-time, Permanent Experience: Hospitality: 1 year (Required)

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