To assist the kitchen brigade in ensuring that all kitchen areas are kept clean and tidy at
all times. Ensure that all F&B outlets are provided with clean and sanitised operating
equipment. To utilise food-handling techniques which are in line with current Health and
Assist in the preparation of food as directed by the Executive Chef or supervisory
Ensure all food produced is in line with kitchen recipes and standards.
Ensure all kitchens are kept clean and tidy according to current Health & Hygiene
Ensure each outlet is supplied with sanitised clean and dry operational equipment.
To count, sort and prepare operating equipment as required.
Ensure correct handling of chemicals and equipment as per manufacturers instructions.
Ensure all operating equipment, crockery, cutlery & glassware is hygienically and safely
Follow the regular cleaning rosters and standard methods for deep cleaning of floors,
walls, coolers, oven’s & operating equipment.
To contribute to cost control through energy conservation and the careful use of water,
cleaning materials and other appliances
Ensure garbage is collected and disposed of correctly from all kitchen areas each shift.
Utilise safe and hygienic methods for the removal of dry and wet waste.
Any other reasonable request as required by your Supervisor or Hotel Management.
Ability to work on a rotating roster
Staff meals while on duty
Uniform provided & laundered
Accommodation discounts & Free Anniversary Stay
Staff celebration & tenure recognition
Bring your mate to work program
Employee Assistance Program
On-going training, learning and development