Key Responsibilities and Required Skills for Kitchen Porter

🎯 Role Definition

The Kitchen Porter is a foundational role within our back-of-house operations, tasked with upholding the highest standards of hygiene, cleanliness, and organization. This individual is the engine room of the kitchen, responsible for everything from dishwashing and sanitation to basic food prep and logistical support for the chef brigade. The ideal candidate is a proactive, reliable, and physically capable team player who understands that a clean and organized kitchen is the first step to culinary excellence. You will be instrumental in ensuring a smooth, safe, and efficient workflow, especially during high-volume service periods.

📈 Career Progression

Typical Career Path

Entry Point From:

No prior professional kitchen experience
General Laborer or Cleaner
Food Service Worker

Advancement To:

Commis Chef / Apprentice Chef
Prep Cook
Kitchen Supervisor

Lateral Moves:

Bar Back
Food Runner / Busser

Core Responsibilities

Primary Functions

Operate industrial dishwashing machines to clean all crockery, cutlery, and glassware to impeccable standards of hygiene.
Meticulously wash, scrub, and sanitize all pots, pans, and kitchen utensils by hand, ensuring they are ready for immediate reuse by the culinary team.
Maintain the cleanliness and sanitation of all kitchen work surfaces, including stainless steel counters, prep tables, and cutting boards.
Execute a rigorous cleaning schedule for all kitchen floors, walls, and storage areas, including regular sweeping and mopping to prevent slip hazards.
Perform deep cleaning of major kitchen equipment such as ovens, grills, fryers, and walk-in refrigerators as directed by the Head Chef.
Manage the dish pit area efficiently, ensuring a constant flow of clean items to the kitchen and service areas during peak hours.
Empty all kitchen trash, recycling, and food waste bins regularly, and maintain the cleanliness and order of the main waste disposal area.
Strictly adhere to all Health & Safety and HACCP (Hazard Analysis and Critical Control Points) regulations to ensure a safe and compliant food environment.
Assist chefs with basic and preparatory food tasks, such as washing, peeling, and chopping vegetables or portioning ingredients.
Receive and unpack incoming deliveries of food, beverages, and supplies, checking for accuracy and signs of damage.
Properly organize and store all delivered items in their designated locations, including refrigerators, freezers, and dry goods storerooms, following FIFO (First-In, First-Out) principles.
Ensure all kitchen and service areas are consistently stocked with necessary clean equipment, plates, and utensils.
Monitor levels of cleaning chemicals and supplies, reporting any shortages to the Sous Chef or Head Chef to facilitate timely reordering.
Handle and store cleaning chemicals safely and correctly in accordance with COSHH (Control of Substances Hazardous to Health) guidelines.
Support the chefs by quickly retrieving ingredients and equipment from storage areas as requested during service.
Prepare the kitchen for service by assisting with station setup and contribute to the complete breakdown and clean-down at the end of the shift.
Maintain a high level of personal hygiene and wear the correct, clean uniform at all times.
Proactively identify and perform cleaning tasks without constant supervision, demonstrating initiative and a strong work ethic.
Communicate effectively with both back-of-house and front-of-house teams to ensure a smooth and coordinated service.
Report any equipment malfunctions, breakages, or safety hazards to the kitchen management team immediately.

Secondary Functions

Assist with monthly or weekly inventory counts of cleaning supplies, disposables, and other non-food items.
Provide support to the bar by ensuring a steady supply of clean glassware during busy periods.
Participate actively in team meetings and mandatory training sessions covering topics like food safety, new equipment, and workplace safety protocols.
Help maintain the cleanliness of staff changing rooms and other back-of-house common areas.

Required Skills & Competencies

Hard Skills (Technical)

Knowledge of basic food safety and hygiene standards (HACCP principles).
Experience operating high-volume, commercial dishwashing equipment.
Familiarity with COSHH regulations and the safe handling of industrial cleaning chemicals.
Basic food preparation skills (e.g., peeling, chopping, washing produce).
Physical stamina and strength to stand for long periods, lift heavy items (up to 50 lbs), and perform repetitive tasks.
Ability to work safely and efficiently in a wet and often hot environment.

Soft Skills

Exceptional work ethic and unwavering reliability and punctuality.
Strong ability to work collaboratively as part of a close-knit team in a high-pressure, fast-paced setting.
Excellent time management and organizational skills to prioritize tasks effectively during busy service.
A proactive, "can-do" attitude and the ability to take initiative.
Resilience and the capacity to remain calm and focused under pressure.
Attention to detail, particularly concerning cleanliness and sanitation standards.
Good verbal communication skills and the ability to follow multi-step instructions accurately.
Adaptability and willingness to take on a variety of tasks as needed to support the team.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or equivalent is preferred but not required.

Preferred Education:

Level 2 Food Safety and Hygiene for Catering Certificate or equivalent.

Relevant Fields of Study:

Culinary Arts
Hospitality

Experience Requirements

Typical Experience Range: 0-2 years

Preferred:

Prior experience working as a Kitchen Porter, Dishwasher, or in a similar role within a fast-paced restaurant, hotel, or catering environment is highly advantageous.
Demonstrable experience working in an environment where high standards of cleanliness were a priority.