hampers, routine bio-hazardous waste disposal and cleaning duties according to relevant SOP's. Key Performance
with high levels of customer service. Setting and cleaning tables and service areas. Dealing with customer
with high levels of customer service. Setting and cleaning tables and service areas. Dealing with customer
kitchen standards Correct chemicals and sufficient cleaning materials to always be in stock Presentation as
laundry area.
Supervising office and reception cleaning and scheduling.
Updating of third-party booking
gardening to ensure that all areas are always kept clean and tidy, and style and design are not eroded
gardening to ensure that all areas are always kept clean and tidy, and style and design are not eroded Effective
recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
rooms on a daily basis ensuring that they are cleaned in accordance with RCH standards including all following up on night cleaning tasks and ensuring an effective handover to day cleaning staff. · running the carpets, furniture, windows and wooden floors are clean and in a good state of repair. To manage and control