Kitchen Porter

Role Overview

Working under the guidance of the Production Manager, Deputy, or other designated authority, the Kitchen Porter is responsible for a variety of key operational and hygiene tasks within the catering department.

Main Duties

• Receive catering goods and foodstuffs at the delivery bay and document according to HACCP protocols.
• Arrange, decant, and store supplies correctly, maintaining proper stock rotation.
• Maintain cleanliness of storage and production areas, including floors, walls, and surfaces.
• Use mechanical lifts to move deliveries within the kitchen premises.
• Operate cleaning and kitchen service equipment competently.
• Conduct temperature checks and monitoring; report any irregularities or food quality issues promptly.
• Clean and store cleaning tools and refrigeration units appropriately.
• Ensure specialized kitchen equipment is operational and correctly positioned.
• Promptly clean food-related spills while adhering to departmental safety guidelines.
• Manage rubbish collection and disposal in the kitchen area effectively.
• Respond courteously and efficiently to customer and staff inquiries.
• Portion, label, package, store, and safely reheat food items for designated areas such as Creche and Leo Street, keeping accurate temperature records.
• Monitor temperatures of chilled and hot foods and refrigeration units regularly.
• Clear and clean service counters, shelving, refrigeration units, and tables.
• Keep accurate food safety and prerequisite documentation.
• Immediately report any accidents, hazards, fire, stock loss, damage, or unfit food to management and assist in appropriate remedial actions.
• Perform any additional duties as assigned by the Catering Officer.

Additional Information

The employer reserves the right to close the vacancy early should they receive a high volume of applications.