Job description – Kitchen PorterSupervisor
TrumpInternational Doonbeg is a coastal haven, hidden on a sheltered corner of theWild Atlantic Way where world-class golf meets an intimate Spa, amazing foodand access to the best activities, culture, heritage and one of the mostpicturesque settings Ireland has to offer for conferences, meeting, incentivesand special events.
Recognisedamong the best championship Links Courses in the world and named best GolfResort in Ireland by the Irish Golf Tour Operators Association. At the heart ofthe resort is the Irish Country house hotel with one of Irelands best HotelRestaurants, the Ocean View Restaurant. And Ocean is a recurring theme, everpresent with stunning views of the rolling waves and the rugged landscapestretching as far as the eye can see to the Cliffs of Moher.
Certifiedas a GREAT PLACE TO WORK, Trump International Doonbeg is hometo 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 ofwest Clare living.
Job Title: KitchenPorter Supervisor
Department: Food& Beverage - Culinary
Responsible To: Executive Head Chef
Main Purpose of Job: Leads and manages all aspects of stewarding to the highest professionalstandards 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 ofsanitation, 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
1. Supervisesat all times the effective running of the stewarding department.
2. Monitors theperformance of the personnel within the department in relation to the jobdescription and ensures that they are trained and developed further.
3. Communicateswith the Executive Head Chef / Sous Chef on a daily basis to review activitieswithin the Stewarding department.
4. Compilestime schedules for the stewarding team.
5. Ordering andstorage of chemicals required.
6. Liaises withthe supplier of the chemicals in regards to training, ordering and stockcontrol.
7. Controls theconsumption of all chemicals and takes corrective measures in case of excessusage.
8. Ensures thatcorrect working practices and health and safety regulations are followed at alltimes.
9. Maintainstorage areas for mops, brushes, and detergents in a clean and tidy manner.
10. To ensurethat all items of crockery/cutlery and glassware are washed properly, dried,and stored correctly.
11. To carry outcleaning duties, including deep cleaning, as outlined in the cleaning schedulefor kitchen equipment, the kitchen, canteen, and associated areas.
12. To keepwaste management areas clean and tidy, including frequent emptying of bins andcompost bins.
13. To ensurethat all kitchen and food service items pots, pans, crockery, cutlery andglassware are available on time as needed.
14. To be awareof hazardous substances and to ensure that relevant protective clothing is wornand that directions are followed.
15. To report toHead Chef / Sous Chef on duty any broken equipment or items not consideredsafe.
16. To participate in any training designed to improvestandards and performance.
17. Work in accordance with standard procedures.
18. To maintain exceptionally high standards ofcleanliness, hygiene and presentation throughout the department.
19. To maintain upkeep of the Kitchen departmentsvehicles’ (vans and buggys).
20. To operate these vehicles safely and according toinstructions.
HEALTH & SAFETY
21. To fulfil your obligationsunder food safety management regulations.
22. To fulfil your obligationsunder the Health & Safety at Work Act 1989 and any revisions or additionallegislation madethereto.
23. To ensure that reasonable care is taken for health andsafety of yourself, other employees, guests and any other person on thepremises.
24. To keep your work area tidy and safe and report anyhazard, accident, loss or damage to management.
25. To be aware of trained first-aid personnel on thepremises and the location of first aid box.
26. To observe all safety rules and procedures, includingthose laid down in the Health & Safety Statement for your place of work.
27. To carry out and promote fire and accident drills asdirected by the hotel safety officer.
OTHER DUTIES
The above is not intended to be an exhaustive list and you will beexpected to comply with any reasonable requests or duties as directed bymanagement.
QUALIFYINGCRITERIA
28. Previous supervisory experience.
29. Knowledge of HACCP and allergens anadvantage.
30. Strong team player.
31. Ability to take direction and being ableto perform under pressure.
32. Positive attitude.
33. Excellent communication skills and fluencyin the English language.
34. Good interpersonal skills.
BENEFITS
35. Regularly stocked canteen for meals,snacks and beverages while on duty.
36. Discounts inour Spa, Hotel & Golf course.
37. Discounted staffand friends and family rates available in other group properties in the UnitedStates and the United Kingdom.
38. Free Carparking.
39. Regularstaff appreciation initiatives.
40. Opportunitiesto develop and grow through assisted educational opportunities.
41. Sick Benefitscheme.
42. Personallocker where required.