Job description – Kitchen Porter
Supervisor
Trump
International Doonbeg is a coastal haven, hidden on a sheltered corner of the
Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food
and access to the best activities, culture, heritage and one of the most
picturesque settings Ireland has to offer for conferences, meeting, incentives
and special events.
Recognised
among the best championship Links Courses in the world and named best Golf
Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of
the resort is the Irish Country house hotel with one of Irelands best Hotel
Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever
present with stunning views of the rolling waves and the rugged landscape
stretching as far as the eye can see to the Cliffs of Moher.
Certified
as a GREAT PLACE TO WORK®, Trump International Doonbeg is home
to a proud and motivated workforce of over 300 staff during high season,
offering a world class 5 Star Hotel workplace, with the beauty and balance of
west Clare living.
Job Title: Kitchen
Porter Supervisor
Department: Food
& Beverage - Culinary
Responsible To: Executive Head Chef
Main Purpose of Job: Leads and manages all aspects of stewarding to the highest professional
standards and in accordance to the Standard Operating Procedures established.
Bears the responsibility in maintaining all production and service areas,
including the equipment and the operating stocks, at the highest levels of
sanitation, cleanliness and efficiency.
Manages the manning of all stewarding areas in the most efficient way.
Liaises with: Stores, Back of House, Food
& Beverage Dept.
MAIN DUTIES
Supervises
at all times the effective running of the stewarding department.Monitors the
performance of the personnel within the department in relation to the job
description and ensures that they are trained and developed further.Communicates
with the Executive Head Chef / Sous Chef on a daily basis to review activities
within the Stewarding department.Compiles
time schedules for the stewarding team.Ordering and
storage of chemicals required.Liaises with
the supplier of the chemicals in regards to training, ordering and stock
control.Controls the
consumption of all chemicals and takes corrective measures in case of excess
usage.Ensures that
correct working practices and health and safety regulations are followed at all
times.Maintain
storage areas for mops, brushes, and detergents in a clean and tidy manner.To ensure
that all items of crockery/cutlery and glassware are washed properly, dried,
and stored correctly.To carry out
cleaning duties, including deep cleaning, as outlined in the cleaning schedule
for kitchen equipment, the kitchen, canteen, and associated areas.To keep
waste management areas clean and tidy, including frequent emptying of bins and
compost bins.To ensure
that all kitchen and food service items i.e. pots, pans, crockery, cutlery and
glassware are available on time as needed. To be aware
of hazardous substances and to ensure that relevant protective clothing is worn
and that directions are followed.To report to
Head Chef / Sous Chef on duty any broken equipment or items not considered
safe.To participate in any training designed to improve
standards and performance.Work in accordance with standard procedures.To maintain exceptionally high standards of
cleanliness, hygiene and presentation throughout the department.To maintain upkeep of the Kitchen departments
vehicles’ (vans and buggys).To operate these vehicles safely and according to
instructions.
HEALTH & SAFETY
To fulfil your obligations
under food safety management regulations.To fulfil your obligations
under the Health & Safety at Work Act 1989 and any revisions or additional
legislation made
thereto.To ensure that reasonable care is taken for health and
safety of yourself, other employees, guests and any other person on the
premises.To keep your work area tidy and safe and report any
hazard, accident, loss or damage to management.To be aware of trained first-aid personnel on the
premises and the location of first aid box.To observe all safety rules and procedures, including
those laid down in the Health & Safety Statement for your place of work.To carry out and promote fire and accident drills as
directed by the hotel safety officer.
OTHER DUTIES
The above is not intended to be an exhaustive list and you will be
expected to comply with any reasonable requests or duties as directed by
management.
QUALIFYING
CRITERIA
Previous supervisory experience.Knowledge of HACCP and allergens an
advantage.Strong team player.Ability to take direction and being able
to perform under pressure.Positive attitude.Excellent communication skills and fluency
in the English language.Good interpersonal skills.
BENEFITS
Regularly stocked canteen for meals,
snacks and beverages while on duty.Discounts in
our Spa, Hotel & Golf course. Discounted staff
and friends and family rates available in other group properties in the United
States and the United Kingdom.Free Car
parking.Regular
staff appreciation initiatives.Opportunities
to develop and grow through assisted educational opportunities.Sick Benefit
scheme.Personal
locker where required.