Kitchen Porter

INTRODUCTION

Ballynahinch Castle Hotel, one of Ireland's finest luxury castle hotels. Voted #6 Resort Hotel in in the UK & Ireland by Travel & Leisure and #4 in Ireland by the readers of Condé Nast magazine. Set in a private 700 acre estate of woodland, rivers and walks in the heart of Connemara, Co. Galway. We are looking for experienced candidates to join our team, we offer superb staff accommodation and we look forward to hearing from you.

REPORTING TO: Head Chef; Sr Sous Chef; Sous Chef, Food & Beverage Management Team

RESPONSIBLIE FOR: HACCP; COSHH;

PURPOSE: To do all possible to develop & maintain the experience of the guest at Ballynahinch Castle Hotel while upholding the ethics and principals by which the hotel is run. To assist the kitchen team in ensuring correct equipment is ready for service as well as assisting in any other duties the operation may require.

RESPONSIBILITIES & DUTIES

• Ensure that grooming standards are adhered to as per the hotel’s grooming policy.

• Ensure basic cleaning jobs are carried out as quickly as possible.

• Maintain kitchen hygiene standards by constantly monitoring service areas and taking action on areas that need attention.

• Clean food preparation areas and equipment, in addition to crockery and cutlery.

• Unload food and equipment deliveries.

• Keep the storerooms organised, clean and tidy.

• Keep work surfaces, walls and floors clean and sanitised.

• Ensure that correct recycling and food waste procedures are followed as directed by the Head Chef and Facilities Manager.

• To occasionally be tasked to handle food in order to assist the cooks in preparing the ingredients needed.

• To ensure that mise en place is ready in time for service and appropriate for forecasted business levels.

• Ensure that all mise en place is up to date and that all work areas are clean and tidy at all times.

• To occasionally undertake duties as directed by the Food & Beverage Management team.

• To assist with food deliveries and ensure measures are undertaken for this to be done hygienically and safely.

• To ensure that all measures are taken to keep food waste to a minimum.

• Communicate and liaise with team members, kitchen and other areas of operation to ensure any tasks have been completed as agreed.

• Keeping the kitchen environment safe and hygienic through regimental cleaning and good practice in line with HACCP.

HEALTH & SAFETY RESPONSBILITIES

• Compliance with food labelling and temperature controls along with all other aspects of HACCP.

• Report all accidents and hazards to management in an efficient manner.

• To comply with all fire, health and safety regulations and attend necessary trainings for the safety and security of your colleagues and guests.

• Maintain full responsibility for the hygiene and cleanliness of all food & beverage service areas in accordance with government legislation and company policy.

• To read, understand and carry out all responsibilities as defined in the Health & Safety statement.

OTHER DUTIES

• To carry out any other duty/routine outside normal daily or weekly routine but within the overall scope of your position.

STATUTORY DUTIES

To comply with company regulations regarding:

a) Fire

b) Health and Safety

c) Hygiene & HACCP

d) COSSH

e) Customer Care

f) Security

g) Allergens

h) Alcohol