kitchen porter

clean kitchen equipment

Disinfect kitchen equipment, utensils and other facilities such as trolleys and hot cupboards.

Usage Competence references ESCO source

ensure cleanliness of food preparation area

Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.

Usage Competence references ESCO source

follow procedures to control substances hazardous to health

Adhere to the Control of Substances Hazardous to Health (COSHH) procedures for activities that involve hazardous substances, such as bacteria, allergens, waste oil, paint or brake fluids that result in illness or injury.

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Usage Competence references ESCO source

handover the food preparation area

Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

Scope note

Includes clearing up and putting working materials in their proper places.

Usage Competence references ESCO source

work in a hospitality team

Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.

Usage Competence references ESCO source

carry out stock rotation

Execute repositioning of packaged and perishable products with an earlier sell-by date to the front of a shelf.

Usage Competence references ESCO source

clean surfaces

Disinfect surfaces in accordance with sanitary standards.

Scope note

Including walls, floors, tables, kitchen and service equipment

Usage Competence references ESCO source

comply with food safety and hygiene

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Usage Competence references ESCO source

handle chemical cleaning agents

Ensure proper handling, storage, management and disposal of cleaning chemicals (CIP) in accordance with regulations.

Scope note

The chemicals include hazardous materials.

Usage Competence references ESCO source

handle glassware

Utilise glassware by polishing, cleaning and storing it properly.

Usage Competence references ESCO source

maintain a safe, hygienic and secure working environment

Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

Usage Competence references ESCO source

operate dishwashing machine

Handle dishwashing machines with used plates, glass, service utensils and cutlery.

Usage Competence references ESCO source

report on possible equipment hazards

Communicate hazard risks and malfunctioning equipment so that incidents are quickly dealt with.

Usage Competence references ESCO source

use food cutting tools

Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

Usage Competence references ESCO source

use food preparation techniques

Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

Usage Competence references ESCO source