Kitchen Porter - Dublin 2 at Travelodge - Ireland

Department : Kitchen Responsible to : Head Chef / Sous Chef Purpose of job : Under the general guidelines of theHead Chef / Sous Chef, ensure the day-to-day operations are carried out in line with department and hotel standards. To carry out dutiesin accordance withstatutory,healthand safety requirements. Key Responsibilities : The concept of the internal customer is of particular importance to this role as the majority of the interaction will be with team members To ensure all internal customers requests are met or suitable alternatives suggested instead. i.e. Special Requests To assist Head Chef storing the equipment safely and to prevent breakages Toassistin recording of the breakagesin order tosupport reordering andbudgeting To support the kitchen team in crunch periods or as requested by the Head Chef Toensure efficient service to internal customers at all times Toidentifyreasonable needsin regards totools and utensils to carry out your jobin order tomeet and exceed all standards To ensure that the highest standard of cleanliness ismaintainedthroughout the kitchen and back of house areas at alltimes To carry out all cleaningin accordance withdepartmental standards To follow, record and document all cleaning as required by the kitchen procedures which aredeterminedby the Head Chef To clean all appliances in line with the predetermined methods as set out by the Head Chef. This includes the use of chemicals, the methods to befollowedand the procedure. To clean vents, extracts, hoods asrequired To clean the staff canteen on a daily and as needs require basis To clean the back of house corridors leading to from the kitchen To remove all refuse from the kitchen and dispose of itin line with agreed procedures To correctly store all items as per procedure To empty bins in the kitchen area To clean all fridges asrequired To carry out any periodic cleaning of items such aschina, glass, silverware as isrequired To store all, crockery,glasswareand cutleryin accordance withdepartmental standards To deep clean on a periodic basis throughout the week the area around the compactorand the back yard of the hotel To ensure that the kitchen team havesufficient quantities ofitems to allow them tocomplete their duties at alltimes To ensure that the wash area ismaintainedin a neatorganisedmanner To keep the pot wash area in a clean andorganisedmanner ensuring that all pots, pans, etc. are storedin accordance withdepartmental standards To clean the buffet area after breakfast and lunchin accordancewiththe departmental standards To clean any part of the kitchen if it becomes soiled To complete all departmental checklists for the AM / PM shifts as necessary To ensure that all duties are completed prior to going offduty To follow the agreed HACCP standards as trained To attend training asrequired To attend meeting asrequired To assist in other areas of the hotel as required To ensure a success preopening and opening of the hotel To carry out any other reasonable request by management Benefits to the successful candidate - Generous subsidized room nights and employee rate discounts across Irelands TIFCO hotels

• 50% of food & beverage when availing of TIFCO employee complimentary & rate benefit programmes
• 25& off food and beverage in TIFCO owned properties.
• Terms & conditions apply. - Full meals provided whilst on duty. - Uniforms provided. - Team monthly engagement calendar (team social events, well being initiatives, celebratory dates) - Employee recognition & rewards programmes. - Dedicated training and development planning specific to team members professional goals.