Kitchen Porter - Part Time £12.71 -£14.91

Classic on the outside, contemporary British on the inside.

Traditional Georgian architecture, eclectic modern design, delicious, all-day dining. No.131 The Promenade is just a stone’s throw from the Montpellier district of Cheltenham, and has been named among the best hotels in the Cotswolds.

Benefits include,

• Highest salaries in the region (guaranteed)
• Senior staff accommodation options
• Share of Tronc
• 50% staff F&B discount
• Monthly team incentives
• Regular group-wide team events
• Contributory pension scheme
• Refer a friend reward scheme
• Continual training
• The opportunity of fast-track progression
• Uniform provided
• Duty meals
• Flexible Days/Rostered days off
• Additional holiday increase up to 5 extra days based on time employed
• Team events & incentives
• Supplier trips

Overview of the role
To make a positive contribution to the kitchen brigade by ensuring they have clean, well maintained equipment and to ensure front of house have clean cutlery and crockery. To support sections in the preparation of food. To ensure excellent standards of hygiene and cleanliness are maintained at all times.
Key Responsibilities
Cleaning
• To ensure the smooth running of the kitchen and to provide clean cooking equipment for the kitchen brigade and clean crockery and cutlery for the restaurant and bar
• To help clean and maintain the kitchen premises to a high standard
• To provide a swift and efficient service to ensure a quick turnaround of clean utensils, crockery, cutlery and equipment
• To ensure the kitchen is thoroughly cleaned and that hygiene rules are consistently followed and adhered to.
• To ensure the kitchen and bin areas are kept clean and tidy at all times; supporting the policy on recycling etc.
• To complete the Kitchen Porter’s daily duties as per Kitchen Bible

Kitchen support
• To support the chefs to ensure kitchen equipment is maintained to a high standard and that issues are escalated in a timely manner
• To support sections in the preparation and storage of food
• Under the direction of the Head Chef; to store equipment/ food stock as per company policies
• To support the kitchen to control wastage and to meet wastage targets