Who are we
The neighbourhood of adaptation, inspiration and contemplation perched on the River exe, the historic centre of Exeter was once described as the Jewel of the West. In the heart of the City Centre, Hotel Indigo Exeter has been lovingly restored and converted from its department store origins. The hotel was once the home of Colson's, a department store which opened in 1792 by local miller Mrs Colson. The hotel staying true to its roots now boasts 104 stylish bedrooms designed to honour elements of its historic past.
Role Responsibilities
You’ll support the Head Chef in ensuring the efficient and effective running of the Kitchen. As a kitchen porter you will assist in preparing food in a timely manner, helping guests to have memorable experiences whenever and wherever they dine. You will take pride in your work and always follow the specifications set by the Head Chef and Sous Chefs.
1. Cleaning and Sanitizing: Dishwashing: Cleaning dishes, pots, pans, and utensils using dishwashing machines or manual methods. Surface Cleaning: Regularly cleaning kitchen surfaces, floors, and workstations to maintain hygiene standards. Sanitizing Equipment: Ensuring all kitchen equipment (e.g., grills, ovens, fryers) is cleaned and sanitized.
2. Assisting the Chefs: Prepping Ingredients: Assisting with basic food preparation tasks like washing, peeling, and chopping vegetables. Restocking Supplies: Keeping the kitchen stocked with essential items, such as utensils, food ingredients, and cleaning materials. Transporting Goods: Unloading and storing deliveries in the proper areas (dry store, refrigerators, freezers).
3. Waste Management: Disposing of Waste: Managing the disposal of kitchen waste, including food scraps and packaging. Recycling: Sorting and handling recyclables, following the establishment’s waste management policies. Cleaning Bins: Ensuring kitchen waste bins are regularly emptied and cleaned.
4. Maintaining Health and Safety Standards: Food Safety: Adhering to food hygiene regulations, like ensuring ingredients are stored correctly (temperature control, labeling). Health and Safety Rules: Following safety protocols, using equipment safely, and reporting any potential hazards to the manager. PPE: Wearing the correct personal protective equipment (PPE), such as gloves and non-slip shoes, as required.
5. Organization and Time Management: Efficiency: Managing tasks in a timely and efficient manner to keep up with the fast pace of a busy kitchen. Prioritizing: Balancing cleaning, stocking, and other responsibilities based on the needs of the kitchen staff.
6. Teamwork and Communication: Supporting the Team: Helping chefs and other kitchen staff as needed, especially during busy service times. Communication: Reporting any issues or supply shortages to the head chef or kitchen manager.
7. Equipment Maintenance: Basic Repairs: Performing minor maintenance tasks or reporting equipment faults to prevent interruptions during service. Care for Tools: Ensuring kitchen tools and equipment are cleaned, maintained, and stored properly.
Key Requirements
- Be Flexible – enjoy working different shift patterns and seeing the operation on different days of the week including the weekends.
- Be standards and detail driven to meet the menu specifications
- Be aware of hygiene and cleanliness standards and assist in meeting these.
- Be a team player- interact and communicate with the kitchen and restaurant team and sometimes guests if you are front of house.
Benefits
- Competitive salary
- Excellent on-going support, training and development
- 28 days holiday including Bank Holidays per annum
- Stakeholder Pension entitlement
- Discounted hotel room rates for you, your friends and family
- On-going incentives and rewards
- Meals on duty
