You’ll be responsible for safe, hygienic food storage and for making sure kitchen equipment and cleaning materials are kept in their correct places.
You will also:
Ensure basic cleaning jobs are carried out as quickly as possible.
Collect and wash up pots and pans.
Clean food preparation areas and equipment, in addition to crockery and cutlery.
Unload food and equipment deliveries.
Keep the storeroom organised (due diligence)
Keep work surfaces, walls, and floors clean and sanitised.
Empty and clean fryers - safely disposal of used oil and replace it with fresh
Clean shelves including legs
Clean sinks and taps
Descale the dishwasher weekly or more if required
Clean and refill the breakfast and dinner trolley
Clean fridges inside and out. Pull them out of the place and clean the floor behind them
Empty the bins and replace the bin bags
Clean the extractor fans monthly
Check the expiry date on stored food in the fridge and in the storage room and make sure that the chefs are aware of it.
Replace dirty mops with clean mops heads daily
Clean the insect killer light monthly
Fill the blue roll dispensers, handwash dispenser and possible other dispensers
Keep clean all the Critical Control Point