Protea Hotel Mahikeng invites suitably qualified applicants to apply for Sculler Position.

Location: Mahikeng, North West, South Africa

Job Type: Full-Time

Closing Date: Not Specified

Position Summary:

Organise cleaning chemicals and supplies. Organise supply rack, including pots, pans, serving spoons, utensils, etc. Rotate stock, bringing wares from storage bin or areas into kitchen. Complete cleaning checklists to determine appropriate timelines for cleaning and sanitising. Collect dirty pans from the cooking line and transport to pot station for cleaning. Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms. Clean and maintain loading dock areas. Clean ceiling, walls, and vents in dish room. Ensure clean wares are stored appropriately. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.

Assist management in hiring, training, scheduling, evaluating, counselling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

Safety and Security:

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertiliser, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures:

• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Maintain confidentiality of proprietary materials and information.
• Perform other reasonable job duties as requested by Supervisors.

Communication:

• Talk with and listen to other employees to effectively exchange information.
• Speak to guests and co-workers using clear, appropriate and professional language.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
• Provide assistance to coworkers, ensuring they understand their tasks.

Assists Management:

• Coordinate tasks and work with other departments to ensure that the department runs efficiently.
• Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

Working with Others:

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Actively listen to and consider the concerns of other employees, responding appropriately and effectively.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement:

• Comply with quality assurance expectations and standards.

Physical Tasks:

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move over sloping, uneven, or slippery surfaces.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen:

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Assist with Banquet plate-ups.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

Sanitation and Maintenance:

• Organise cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
• Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.
• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing (such as floors, equipment, drains, walls, surfaces, doors, lights, and trashcans).
• Direct and assist Stewards in order to make clean up a more efficient process.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Stocking/Receiving:

• Rotate stock (e.g., plates, glasses, hotboxes) bringing wares from storage bin or areas into kitchen.

Kitchen Tools & Equipment:

• Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.

Dishwashing Activities:

• Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
• Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
• Ensure clean wares are stored in appropriate areas.
• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
• Allow cleaned items to air dry.
• Spray all racked items with hot water to loosen and remove food residue.
• Sort and soak silverware.
• Rack dirty items (silverware, plate ware, etc.).
• Breakdown dirty bus tubs.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
• Collect dirty pans from the cooking line and transport to pot station for cleaning.

Maintenance, Sanitation, and Cleaning Activities:

• Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
• Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
• Dispose of glass in the proper containers.
• Clean and maintain loading dock areas.
• Empty full trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
• Break down cardboard boxes and place them and other recyclables in the recycle bin.
• Clean ceiling, walls, and vents in dish room.
• Organize supply rack, including pots, pans, serving spoons, utensils, etc.
• Keep sanitation closets locked and shut.

• High school diploma/G.E.D. equivalent

• At least 1 year of related work experience

Critical Competencies:

How to Apply for Protea Hotel Mahikeng: Sculler

Click here to apply online for Sculler Position

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