Reporting to the Executive Head Chef to ensure the kitchen operation is managed, maintained and controlled in the most efficient way to achieve operational and financial objectives. Providing strong leadership to the porter team whilst maintaining a pristinely clean, safe and well organised working environment. You will report with a dotted line to Deputy Head of Operations.
KEY AREAS OF RESPONSIBILITY
● Lead effectively and with great communication the team of Kitchen Porters (excluding Restaurants) with scheduling and rota management
● Working closely with the team of Chefs, Housekeeping and Warehouse team
● Ensuring opening and closing cleaning schedules are maintained at all time to ensure a pristine working environment
● Working with the Back of house porter and Housekeeping team, ensure all non kitchen spaces (hallways, corridors, etc) and transport equipment (Scan boxes, trolleys) are regularly cleaned
● Ensuring the welfare of the team, concerning breaks, PPE and working hours are adhered to
● Ensuring the Food Safety policy is adhered and documents are filed on time and accurately
● Ensuring all Health & Safety policies and processes are followed, documented and filed accurately, including Supervision of all COSHH material
● Supporting with and from the lead of the Exec Chef the transport of crockery, cutlery and catering equipment at times
● Reporting all HSE hazards, accidents, incidents, illness and diseases to the Deputy Head of Operations for reporting and action.
● Reporting of broken equipment, bins, shelving units and broken items to Deputy Head of Operations
● Working closely and effectively with the team to develop a positive, open and inclusive culture around our key values and ethos
