Job Type : Permanent, Full Time

Salary : £18500 – £19000/annum


Key Responsibilities and Accountabilities:

To maintain departmental standards of hygiene and cleanliness as per the Food Safety Manual and cleaning schedules.

To carry out all aspects of food service and customer liaison, maintaining appropriate stock levels of catering products in the servery and pantry areas.

Key Tasks:

To unlock the servery areas and prepare the servery and pantry washup areas in readiness for meal times. To assist with the locking and securing of the servery and pantry areas at the end of the day.

Maintain excellent standards of cleanliness and hygiene in the pantry and ancillary areas of the department including corridors, dining rooms, main kitchen and servery. Carrying out cleaning duties as specified on schedules or as directed.

To ensure the servery areas are replenished with clean crockery, cutlery, glasses, tray and any other required items before, during and after service times.

Ensure that the cleanliness of department floors is of the required high standard, using a mechanised floor washer on a regular basis.

To carry out tasks using various dishwashers within the department.

To give guidance and direction to part time members of staff working in pantry areas on evenings and weekends, ensuring tasks are completed to the high standard required.

Maintain the highest standards of personal hygiene and presentation, wearing the appropriate protective clothing.

Undertake staff training as required by the department leadership team.

To comply with all legislative and departmental requirements as per the departmental Food Safety Manual relating to Health, Hygiene and Safety and reporting any incidents to the leadership team.

Report immediately all damages, breakdowns, defects to equipment, utensils and fabric of working environment to the leadership team or using the Taskman maintenance reporting system.

To adopt a responsible and caring approach to all aspects of the job.

To assist in the unloading and storing of department deliveries as required.

To assist with boarding house deliveries as required.

To work within the team to ensure all departmental service requirements are met in full.

Carry out any other tasks as requested by the management team.

It is expected that the Pantry/Kitchen Porter (along with all food services staff) will be present and available for events and works with a degree of flexibility within a rota system. Overtime may be required at busy times, this will be given back as time in lieu.

The rota pattern will be discussed at interview.

Hours of Work – An average of 40 hours per week, 52 weeks per year:

Working a shift pattern with alternate weekends off. An example of the shift patterns are as follows:

Early Shift: 6.30am – 3.00pm

Late Shift: 11.45am – 8.15pm

Split Shift: 6.30am–2.30pm/5.30pm-8.15pm (limited shift)

Immediate start available, DBS checks will be carried out and references will be required prior to stating with this client.

Please send CV's to Claire Gledhill Paterson Recruitment Bicester Branch

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