Department: Kitchen (Copthorne Hotel at Chelsea FC)

Reporting to : Executive & Sous Chef

Job Function: Under the general guidance of the Executive Chef and the Sous Chef, you are responsible for assigning and supervising the activities of the Agency Kitchen Porter to ensure cleanliness, maintain the kitchen, ensure all staff wear a Clean Uniform as well as well-maintain Kitchen 55, & The Galleria when required to know COSHH & Follow all HACCP set within the Kitchen

Main Responsibilities:

1. To ensure that the use and care of all Kitchen Equipment is cleaned and stored correctly.
2. Supervise Agency KPs to follow All Kitchen Rules Including Health & Safety.
3. Clean & Maintain Kitchens & Surrounding Food Preparation area Including equipment, work surfaces canopies filters according to the cleaning schedules
4. Wash & Service Kitchen utensils cooking containers restaurant table wear[crockery silver wear cutlery]
5. Be responsible for all rubbish in the kitchen and safe disposal of all food waste.
6. Be responsible for checking Agency staff have cleaned & followed the daily Cleaning Schedule and sanitized all service areas.
7. Ensure end of service procedures are followed including handing the keys to security when finishing after the chef's making sure the kitchen is locked
8. Check & report any Hazards or equipment defects
9. Control the Chemical supplies, cleaning materials Clingfilm foil parchment paper and order when needed for daily operations.
10. Support other hotel departments and staff especially food service departments Develop and maintain effective working relationships with colleagues both in the kitchen & in all other departments
11. Pay special attention HACCP to get Level 2 food safety
12. Pay special attention to COSHH
13. Pay special attention to Fire precautions manual handling chemical usage & Storage
14. Maintain a high level of personal Hygiene & appearance wearing appropriate uniform[including agency kPs]
15. Attend Hotel and department training sessions whenever instructed
16. Report any damage or required maintenance to the Maintenance Department [Help Desk] and follow up reports.
17. Ensure all equipment is cleaned, well maintained and in proper functional order.
18. Monitor. Dirty linin filling out dirty cloth return form
19. Report any disciplinary and grievance matters to the Executive or Sous Chef
20. Comply with other statutory regulations [e.g. food hygiene food safety health& safety fire safety]
21. Attend and provide input in the Health & safety meetings, act on any special instruction and pass on any relevant information to your department head
22. Report anything or anyone acting suspicious to security
23. Ensure 100% M&C brand standard are being consistently cared for
24. Take an interest in staff welfare and establish effective employee relations.
25. Report anything that may be considered a Health & Safety hazard.
26. Report all accidents, however minor.
27. Report anything or anyone suspicious to the Duty Manager/Line Manager immediately.
28. In case of fire or bomb alert, assist with the evacuation of staff and guests to Assembly Point.

Measures of Performance:

1. Regular spot checks on kitchen inspections
2. Performance reviews
3. Monthly job chats
4. Walk rounds and checking form filling with Sous Chef

Personal Specification:

1. Valid working visa for the UK (at least 18 months)
2. Knowledge of Kitchen woks
3. Excellent verbal communication skills
4. Excellent customer care skills both face to face and telephone
5. Experience of working in a busy environment
6. Able to work shifts and weekends as required
7. Excellent presentation skills
8. Able to work as a team player
9. Able to demonstrate experience at supervisory level of four star hotel standards

The Employee must at all times carry out his/her responsibilities with due regard to Chelsea FC Foundation policies and procedures in particular Health & Safety, Financial Authorisation, Confidentiality and with regard to the Data Protection Act. The Employee must act to protect all young people and vulnerable adults that are in their care or attending the Company's premises. The Employee must report any misconduct or suspected misconduct to the Foundation Safeguarding Lead.

The Employee must ensure a positive commitment towards equality and diversity by treating others fairly and not committing any form of direct or indirect discrimination, victimisation or harassment of any description and to promote positive working relations amongst Employees and customers.

The above Job Description is not intended to be exhaustive, the duties and responsibilities may therefore vary over time according to the changing needs of the Club.