Kitchen Porter Job in Eastbourne, East Sussex at Hydro Hotel

East Sussex, Eastbourne, Full Time £15k - £20k

Reporting to the head kitchen porter and James Penn our head chef the Kitchen Porter will be part of the team delivering the highest standards of cleanliness in both the kitchen and back of house departments.

Kitchen Porter responsibilities include washing pots and pans, keeping floors clean, sanitizing food preparation areas and occasionally helping with food prep work. If you think you’ll enjoy the buzz of a busy kitchen, we’d like to meet you.

Ultimately, you’ll help our kitchen adhere to health standards and service customers faster.

Hours available between 16-40 hours per week

The Role

Ensuring all work is carried out daily and at the maximum hygiene & safety standards
Completing the necessary cleaning (equipment, floors, walls…etc) schedule to operate the kitchen efficiently
Undertaking cleaning duties as specified on work schedules in accordance with operating procedures
Ensuring strict adherence to manufacturers instructions regarding the use of chemical agents and their application
Operating dish washing machine and other cleaning equipment and utensils in accordance with prescribed procedures
Cleaning work surfaces, shelving, floors, walls, cupboards, grease filters and grease traps, plus staff areas when required
Emptying and cleaning rubbish bins and maintaining the room area to a high standard of cleanliness
Reporting malfunction of services, equipment and any repair requirements relating to wall surfaces, floors, light fittings or wall switches, to Head of Department
Complying fully with all regulations relating to Health and Safety at work Act 1974, hygiene and food handling, fire precautions and emergency procedures and COSHH Regulations
Wearing protective clothing and footwear in accordance with Company’s directive (uniform standards) and ensuring a very high standard of personal hygiene and appearance at all times
Never operate any piece of equipment or any power appliance unless having been properly instructed in its use and having demonstrated a competence to do so by signing the training records
Ensuring correct stock rotation when unloading stock into storage (i.e. dry goods, raw products, vegetables…etc)
Ensuring correct and hygienic handling and processing of food items is maintained
Exercise proper control of company stock and property, ensuring that the correct use and safe storage of all food items through date stamping/labelling
Ensure employee conduct is maintained at all times
To undergo continuing professional development via on the job training in order to become capable of working with a minimum of supervision
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About You
Experience In a food service environment
Effective communicator to all levels
Flexibility
Team focused
Hospitality industry experience
A fast learner with an interest in kitchen work
The ability to stand for long hours
Willingness to adhere to health and safety rules
Good organisational skills
The ability to work unsupervised in a busy environment
Patience and cool-headedness
About Us

The Hydro Hotel is situated in one of the finest positions on the South Cliff of Eastbourne, with a southerly view, facing the Parade and is only a few minutes’ drive from the railway station. The hotel was built facing the sea, 120 feet above sea level to ensure inspiring views of the English Channel, Beachy Head and the South Downs.

The Hydro Hotel is one of only two 4-Star AA accredited hotels in Eastbourne and features 82 en-suite bathrooms, two restaurants, meeting and banqueting facilities, expansive lounges, private gardens and heated outdoor swimming pool.

We pride ourselves on exceptional service, have a long-standing friendly team and offer career development and training. With the hotel re-opening on 17th May, we have some new roles available and welcome applications for these positions.

Expected start date: 17/05/2021

Job Types: Full-time, Permanent

Salary: £8.91 per hour


Hydro Hotel was formed by the Eastbourne Hydropathic Company Limited, a company incorporated under the Companies Act, 1862 to 1893, by purchasing the freehold residence and grounds known then as the Marine Mansion. The property was and still is situated in one of the finest positions on the South Cliff of Eastbourne, with a southerly view, facing the Parade and was only a few minutes’ drive from the railway station. The hotel was build facing the sea, 120 feet above sea level to ensure inspiring views of the English Channel, Beachy Head and the South Downs. The grounds were laid out with relaxation in mind and originally featured a tennis lawn, terraces, beautiful shrub embankments and a variety of walks. Built seven years prior to being purchased by the Eastbourne Hydropathic Company, it was known as one of the largest of the many picturesque residences in the town. The workmanship and material employed in the building were of the finest quality. The ground floor which was of polished oak contained the entrance vestibule, large central hall, drawing room, music room, morning room, garden room, dining room, cloak room and the winter gardens. The wing on the left-hand side of the building contained a large recreation hall, all being perfect for its adaptation into a hydropathic establishment and a residence for visitors. The Directors were Henry Habgood, William Hicklin, Paul Merrit (Author of The Hollies), W.L. Wallis (The Wish) and Arthur Earnest Wynn, the Director of the Cairn Hydropathic Company in Harrogate. Due to the success of the Cairn Hydropathic Establishment under Mr. Wynn’s management, despite having only a short season of three to four months per year, Eastbourne was chosen for its perfect sanitation, salubrious air and its sunny weather, making it a winter as well as summer resort. Eastbourne Hydropathic Establishment Two English works on the medical uses of water were published in the 18th century that inaugurated the new fashion for hydrotherapy. One of these was by Sir John Floyer, a physician of Lichfield and the other work was a 1797 publication by Dr. James Currie of Liverpool on the use of hot and cold water in the treatment of fever and other illness. Captain R. T. Claridge was responsible for introducing and promoting hydropathy in Britain and Ireland, first in London in 1842, then with lecture tours in Ireland and Scotland in 1843. From the 1840s, hydropathics were established across Britain. Initially, many of these were small institutions, catering to at most a few dozen patients. By the later nineteenth century, the typical hydropathic establishment had evolved into a more substantial undertaking, with thousands of patients treated annually for weeks at a time in a large purpose-built building with lavish facilities – baths, recreation rooms and the like – under the supervision of fully trained and qualified medical practitioners and staff. Thus, Hydro Hotel was established and still runs today.
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