Kitchen Technician

About Louma

Louma Farm & Retreat is a 100-acre farm nestled in West Dorset, offering a peaceful, wellness-focused getaway. Guests can stay in various accommodations and enjoy activities like yoga, horse riding, and farm tours. The retreat emphasizes well-being through its three pillars: Eat Well, Move Well, and Think Well. It provides fresh, farm-to-table meals, spa treatments, and mindfulness spaces, making it ideal for families, groups, or solo travellers seeking relaxation and connection with nature.

The Role

The Kitchen Technician will support in the provision of a market leading culinary and food offering, supporting all aspects of the required ancillaries and services to exceed Guest expectations. They will champion the company culture, building strong relationships with the team to drive the highest standard of delivery of operations and projects / initiatives. They will represent Louma Farm and Retreat as an Ambassador to support and drive its operation and PR, supporting the drive for continued development and enhancement, and empowering the interaction with Guests as a Retreat forerunner for visual, physical and sensual experience.

Key Responsibilities

Kitchen

• Maintain the high standard cleanliness and hygiene of all kitchen and back-of-house service areas, inclusive of:
  • floors, ceilings, walls,
  • equipment and machinery, including but not limited to drains, grease traps, ovens/grills/burners, extract hoods, BBQs, dishwashers / glasswashers
• Comply with FPA, HACCP, COSHH and Standard Operating Procedures.
• Undertake deep cleans as scheduled by Line Management.
• Clear service areas of used crockery, cutlery, glassware, service dishes and washing, drying and storing / restocking as directed / Standard Operating Procedures.
• Clear food preparation items and washing, drying and storing / restocking as required.
• Support Exec. Chef, Sous Chef and CDP in preparation of food to ensure that all the highest standards are maintained in quality of food, temperature, its safe production, presentation and its timely plating / display to be served.
• Be fully aware of the menu, dish ingredients and presentation for consistency and quality.
• Undertake receipt of delivery of items and checking quality, quantity and administrative documentation.
• Ensure application of stock control and that areas are stocked, hygienic / clean and tidy to ensure fresh supply and eliminate wastage, as directed by Line Managers.
• Preparation of mise-en-place for the general operation.
• Ensure all preparation and service areas are always kept clean, tidy and organized.
• Organise aesthetic and approved displays of items in the Farmhouse, Airstream and Main Barn to optimize sales and profit.
• To liaise efficiently and in a timely manner with the Service, Housekeeping and Guest Relations as required to support service to Guests, inclusive of logistics for high standard service.
• To control loss, abuse and breakages of all operating equipment, and to ensure all equipment and utensils are correctly handled and stored.
• Ensure all areas, machinery and equipment are clean, participating in ensuring standards are consistently achieved.
• Immediately report any maintenance or general issues to Line Managers.
• Liaise and integrate with Guests in the provision of market leading F&B Service and overall Guest Experience.
• Undertake other reasonable duties as requested by the Management.
• Weekend and evening work to satisfy the responsibilities.
• Focused, proactive, enthusiastic and work with own initiative or as part of a team. Demonstrating respect and able to maintain good working relationships.
• Wear required clean and laundered uniform, and have high personal hygiene standards. For H&S have minimal jewellery as per professional standards.
• Present yourself to reflect the Louma Farm and Retreat ethos and standards in terms of appearance, character, interaction with Guests, Team members, Partners of Louma and Third Parties.

Health and Safety

• Accept responsibility as a Competent Person in the implementation of the company’s Health & Safety Policy, and support leadership of its development and implementation for the safeguarding of the team, Guests and third-parties on the site or linked to its operations.
• Ensure that all food stocks are labelled, dated, stored & rotated as necessary, on FIFO and HACCP principles. Implement and ensure the system followed for signing-out items from Kitchen Stores into operation.
• Participate in Health & Safety policy of the Company & report any hazards that you may encounter to your Line Managers.
• At all times ensure that company hygiene and safety practices are carried out, and that daily and deep cleaning schedules are completed.
• Undertake recording of details, such as temperature, quantities, expiries, maintenance as required Hourly, Daily, Weekly and Monthly schedules.
• Implement the principles of HACCP, COSHH and any additional legislative or recommended processes as directed by Executive Chef.
• Wear and ensure others are wearing / using required PPE and H&S equipment.

Benefits Offered

• Private Medical Insurance
• Enhanced Pension Scheme
• Enhanced Annual Leave
• Life Assurance
• Performance Related Annual Bonus Scheme