You play a key role in helping the kitchen to run smoothly, so that clean equipment is available when the chefs need it, and the highest standards of cleanliness and hygiene are maintained at all times. You may also help with the storage of deliveries and ensuring that supplies in the right place when needed.

During service, duties may include operating the dish and glass washing machines, salad preparation, making sandwiches or filled rolls, and helping with soup, main course dishes and desserts. You may also be asked to help with simple cooking tasks such as frying chips, and setting up the food counters.

When service is finished, you will complete the cleaning of pots, pans and other equipment, and wash the kitchen floors. Some kitchens hire contractors for `deep cleaning' of equipment, ventilation equipment, and walls. If not, you will do this on a regular basis. Working with cleaning agents (many of which are hazardous) requires very high levels of safety awareness and care - high standards of hygiene and personal presentation are essential, and you will be expected to follow safe working practices.

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