Sculler

Scope of the job:

To assist the Executive Chef/Sous Chef in the kitchen operation and ensure the company's reputation for food quality and hygiene are always maintained.

Key Areas of Responsibility:

Ensure food storage areas are maintained in compliance with the company's Food Hygiene, Health and Safety, and Environmental policies and procedures.

Clean and empty refuse bins after each shift or as needed.

Clean crockery, cutlery, pots, and pans to maintain hygiene standards.

Report general maintenance issues and dishwasher malfunctions to the Executive or Sous Chef.

Hygienically clean floors before and after service to ensure a safe working environment.

Maintain a hygienically clean kitchen throughout service to support food safety and efficiency.

Clear boxes and packaging materials after deliveries to maintain a tidy kitchen environment

Demonstrate knowledge of proper cleaning materials and their safe use.

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