Kitchen Helper

Description

POSITION PURPOSE:

Your job is to wash, separate, and transport dishes and utensils to food service areas in the hotel, as well as ensuring that your workspace stays clean and productive. Additionally, obtain cleaned utensils and dishes to the cook line and other locations in the hotel's Food & Beverage department at the earliest.

ESSENTIAL FUNCTIONS:

1. Before utilizing any raw materials, ingredients, or supplies, inspect them for their quality and quantity. It is essential to use standard recipes and reduce waste for appropriate cost management. Also, maintaining the freshness of food products and reducing the risk of contamination by storing food in specified containers at appropriate temperatures is crucial.

2. Take out the clean dishes and utensils from the dishwasher, neatly arrange them, and place them back in their appropriate spots within the kitchen.

3. The critical task of maintaining hygiene and safety in the kitchen and dish area involves emptying the garbage cans and keeping the floors, walls, and counter areas adherent to standards laid down by the resort and health department.

4. Relocate the unclean dishware to the washroom and bring the empty Queen Mary carriages back to the bus stop, in case of an off-site gathering.

5. Adhere to the hotel's cleanliness standards by executing general cleaning duties as assigned, utilizing hotel-approved cleaning agents with the guidance of your supervisor.

6. Routine sanitization of your food preparation areas will help you maintain a clean and orderly setup.

7. Make sure to restock the supplies in the specified area.

8. Make it a habit to regularly clean and maintain your work space to avoid clutter and disorganization.

9. Take the necessary precautions when using hazardous cleaning products. Keep watch for slippery surfaces and other fall-related risks when working in the kitchen.

10. Take part in lifting and rearranging food trolleys, dish racks and other necessary equipment as directed by the supervisor.

11. Assist in the preparation of food plating for banquet functions.

12. Organize equipment stations in selected zones to streamline the functioning of service personnel.

13. Creating bus stops in corridor service areas can increase efficiency levels.

14. Anticipate equipment requirements according to event plan.

15. Ensure that the dishwashing and service team members are fully supported in their tasks.

16. Accomplish other assignments as given.

POSITION REQUIREMENTS:

1. The organization adopts effective preventative maintenance techniques and established operating procedures to guarantee the highest levels of cleanliness and safety are sustained and upheld.

2. Kitchen work comprises distinct areas, and some sections could emit louder noise levels from the use of machines, conversations, and miscellaneous background sounds. Interruptions could arise multiple times, necessitating quick activity modifications.

3. Skill in counting the service ware to ensure that the wait staff has the requisite quantity.

4. Candidates should have the strength to lift objects weighing as much as 75 pounds and must be able to move them using different methods, including pushing, pulling or transporting them through packed areas. The role also demands the ability to carry load weighing roughly 50 pounds for short distances.

5. Skill to remain composed when under tension. The role involves working in a fast-paced environment with a lot of noise and frequent interruptions. There may be constraints in the workspace.

6. Experience not necessary.

7. Basic ability to communicate in English is preferred.

Equal Opportunity Employer