Kitchen hand

$22.75 hourly
  • Manaaki Management Ltd
  • 2 Taranaki Street, Te Aro, Wellington, New Zealand
  • 14 Jun, 2022
Full time Hospitality, Tourism and Travel

Job Description


We consider this role to be a crucial position in our organisation and this position requires a hardworking, multi tasking person to manage this role daily.  You will be responsible for the back of house and public areas of the venue with regards to cleanliness, order and maintained standards.  This is a hands on role, with all aspects of the cleaning and hygiene standards needed for a professional kitchen and venue to operate.


  • Be punctual and work the hours and times specified.
  • Prioritise workload to ensure work of the greatest importance to the business is undertaken with urgency and to a high standard.
  • Support and help develop a positive workplace culture.
  • Demonstrate excellent interpersonal communication skills.
  • Responsibly manage all business resources within accountability levels.
  • Undertake all duties and responsibilities outlined in the job description provided and all other duties as required by the business.
  • Comply with all employment obligations.
  • Promptly undertake to complete all reasonable and lawful instructions and directions given.
  • Serve the business in good faith, promoting and protecting the business's best interests.
  • During work time, and such other times as may be reasonably required, dedicate all effort to the
  • execution and fulfilment of the duties, responsibilities, obligations and instructions related to employment.
  • Demonstrate through own actions a commitment to Health and Safety at work when undertaking work or observing others in the workplace.


Bathrooms & Public Space Areas
Full clean of bathroom areas each morning as per cleaning schedule
Floors to be mopped and swept regularly throughout shifts

General cleaning of equipment
Cutlery, Crockery, Glassware (care to be taken, ensure correct trays are used to avoid breakage)
Kitchen equipment – pots pans
Grease traps to be cleaned daily – deep clean weekly
Hood extractor vents to be cleaned weekly – removed and cleaned
Walls and benches to be wiped and streak free – daily in both glass wash and kitchen areas

Outside areas
Sweep and clear outside areas of building
Sweep and Mop Floors

Kitchen floors around chefs, as they cook – throughout the day
Corridor outside production area (by lift)
Stairwell in the lift/corridor area
Bathroom hallways throughout the day
Back of House floors as and when requested

Rubbish Room
All cardboard collapsed and stacked, collection is Tue, Thu, Sat – so ensure each day collapse and
stack in the sacks provided for collection
All rubbish to be placed in bins
All excess rubbish to be bagged neatly and placed on top of full bins
NO rubbish on floors
Mop and sweep this area at the end of your shift each day
Ensure bottle bins only contain GLASS and PLASTIC – these bins to be placed outside
NO excess bottles to be left outside, they must be placed in the rubbish bins if need BE

Doors and kick boards, of production kitchen, toilet doors, outdoor glass entrance
Kick boards to be wiped throughout the day and at the end of shift
Finger marks to be wiped from all doors and walls
Elevator doors and buttons to be wiped throughout the day on all levels

Assistance for chefs as and when requested
Food prep as and when needed

End of shift
Dish washer to be emptied and wiped clean
Dish washer to be turned off
All bench areas cleaned and sanitised
All equipment put away
Floors swept and moped
Fridge and freezer units cleaned and sanitized doors and handles (front and sides)
Tea towels Linen taken to back of house areas for collection
Glass wash area to be mopped, cleared and organized throughout the day