Version: October 2014
JOB DESCRIPTION
JOB TITLE:
KITCHEN ASSISTANT
RESPONSIBLE TO:
The Chef on shift; Operations Manager who is your line manager.
RESPONSIBLE FOR: n/a
PURPOSE OF THE JOB:
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To assist the chef as directed in preparation of food before and during service times.
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To provide an efficient, clean and organised wash-up cycle of kitchen equipment, crockery, cutlery
and other goods in the wash-up areas.
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To ensure that the kitchen is kept clean and tidy, pots, utensils and pans cleaned, maintained and
ready for the Chefs use.
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To provide a safe working environment in the kitchen, wash up and back of house areas.
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To work in a safe way especially regarding chemicals and dangerous equipment. To work in a
way that minimised wastage (of cleaning products, fuels, food etc)
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To assist in other areas of the restaurant when asked to do so.
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Keeping the back of the kitchen and the stock rooms clean, tidy and organised.
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Assisting in the maintenance of recycling and waste.
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Helping with front of house staff with carrying food/empty plates and other tasks
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Cleaning all areas of the kitchen according to the cleaning schedule
MAIN TASKS AND DUTIES
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Maintain the kitchen cleanliness in accordance to food hygiene regulations using correct
chemicals on the correct surfaces/appliances.
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Washing –up of all the pots and pans and other equipment used in the kitchen.
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Ensuring the bin area is neat, clean and tidy.
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Ensuring at the end of the shift that everything is cleaned and the floor is swept and mopped
ready for the next day.
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To put away deliveries in accordance to food hygiene regulations
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To maintain all equipment (including salting water softener)
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Emptying recycling and waste bins, compact all boxes/packaging/plastic and keep bin area tidy
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Ensure that there are sufficient supplies of cleaning products
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Any other reasonable task asked by a member of management.
At the beginning of your shift;
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Fill dish washing machine and make sure it is clean.
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Check the dish washing soap and rinse aid and refill if needed.
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Fill bucket with hot water and soap for dirty cutlery and change if necessary
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Scrape and soak all dirty china and cutlery and rinse before putting into the dishwasher.
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Fill baskets in an efficient order and properly assorted to provide clean wash up circle
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Never put a half-load in as this is not efficient (except for last dishes).
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Leave all dishes to dry for the advised time before stacking.
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All dishes to be checked if clean and dry, if dirty, wash again.
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Handle all breakables with care & store all dishes safe and clean in provided places
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Help set up the kitchen for service according to chefs requirements
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The water in the sink has to be changed using your own initiative, if washing results
are not 100% satisfactory.
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Drying cloth to be changed as necessary
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Cutlery is given when front of house ask. Ensure it properly cleaned.
At the end of your shift;
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The dishwasher is to be cleaned and left open to dry. Check the filters are clean.
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All dishes, cutlery, kitchen equipment etc is clean and nothing left over for the next shift,
only with permission of management.
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All dishes, china, cutlery is stored in the provided places
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Check all bins are empty and refill with new black bags if needed
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Dirty linen (cloths, napkin) to be collected from the kitchen and taken to laundry bags.
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All electrical switches, machine lights that are not going to be used after your shift must
be switched off.
Version: October 2014
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Sweep and mop the floor and leave your workplace in a tidy and clean condition. Empty mop
bucket and wring dry mop. Change mop head when required
Wipe down all work surfaces, walls and clean your sink plus under sink
Empty your rubbish bins and refill with new bin liners (wash out bins regularly)
Take all waste materials to appropriate waste containers for disposal.
Remove all rubbish that is lying around and place in the correct bags in correct bins
Brush all of the back area; this includes moving the rubbish bins and wheelie bins.
Organize shelving and cleaning product storage
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General
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The following responsibilities are shared by all staff members of Bristol Old Vic:
To work for the benefit of the whole organisation
To comply with all Bristol Old Vic policies including Equal Opportunities, Health & Safety and other
policies included in the Staff Handbook
To attend regular staff meetings and other departmental meetings that may be arranged
To keep up to date with the activities of the organisation
To carry out administrative tasks that arise from the job
Undertake additional duties as may reasonably be required
Attend any training that may be mutually agreed on for the development of the post
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PERSON SPECIFICATION
Essential
Able to work efficiently as part of a team
Strong and clear communicator
Able to follow instructions and carry out
delegated tasks accurately, effectively and within
given timeframes
Able to demonstrate reliability and good
timekeeping
Flexible attitude to working times
Reasonable level of fitness as this role involves
some lifting and carrying
Desirable
Previous
food
preparation/food
handling
experience
Food hygiene certificate (Level 2 or above)
Previous wait staff / service staff experience
TERMS & CONDITIONS
Hours:
This is a Zero Hour contract meaning that you will not be guaranteed shifts each week due to
performance scheduling. Shifts will be rostered at least 2-4 weeks in advance, and there will
be a minimum shift call time of 3 hours.
Must be available to work on weekends and evenings. Must be available and no holiday
to be taken during our busy Christmas period.
Pay Rate:
£6.58 per hour from 1st October 2014 in line with the increase to National Minimum Wage
Holiday:
Holiday pay will be allocated on top of your hours as a percentage of the hours worked.
Pension:
Bristol Old Vic operates an auto enrolment pension scheme via NEST Pensions
Notice:
After a probationary period of three months, there will be a notice period of 1 week on either
side.
Conditional Offer of Appointment: Pre-Appointment Checks
Any offer to a successful candidate will be conditional upon:
•
Receipt of at least two references which are satisfactory to Bristol Old Vic (if these have not already
been received). References produced by candidates will not be accepted.
•
Verification of identity and Right to Work in the UK. If you are invited to interview you will be sent
more details of the documents you will need to produce in advance of an offer of employment.