Key Responsibilities and Required Skills for a Kitchen Porter Supervisor

🎯 Role Definition

The Kitchen Porter Supervisor is the operational backbone and leader of the back-of-house stewarding team. This role is fundamentally responsible for upholding the highest standards of cleanliness, hygiene, and organization within all kitchen and food storage areas. More than just a senior porter, the Supervisor directs a team, manages resources, and ensures the kitchen's support functions run seamlessly, allowing the culinary team to operate with maximum efficiency and safety. At its core, this position guarantees that the engine room of the culinary operation is impeccably maintained, fully compliant with health regulations, and expertly managed.

📈 Career Progression

Typical Career Path

Entry Point From:

Experienced Kitchen Porter / Senior Steward
Commis Chef (seeking a leadership path)
Facilities or Cleaning Team Member

Advancement To:

Assistant Kitchen Manager
Health and Safety Officer
Sous Chef (with supplementary culinary training)

Lateral Moves:

Stock and Receiving Supervisor
Facilities Supervisor

Core Responsibilities

Primary Functions

Directly supervise, schedule, and delegate daily and weekly tasks to the kitchen porter team to ensure comprehensive coverage and operational readiness.
Enforce and oversee the strict adherence to health, safety, and food hygiene standards (HACCP, COSHH) across all back-of-house areas, including pot wash, dish wash, and storage zones.
Manage the efficient operation of industrial dishwashing and pot-washing machinery, conducting staff training on correct usage, chemical handling, and routine cleaning cycles.
Conduct regular, documented inspections of the kitchen, storage areas, and equipment to ensure impeccable cleanliness, organization, and immediate rectification of any shortfalls.
Maintain precise inventory levels of all cleaning chemicals, detergents, and janitorial supplies, placing timely orders with approved suppliers to prevent shortages.
Train, develop, and mentor new and existing kitchen porters on standard operating procedures, safety protocols, chemical safety, and efficient work practices.
aws:
Act as the hands-on leader during peak service periods, actively assisting with dishwashing, pot washing, and equipment cleaning to support the team and maintain workflow.
Serve as the primary liaison between the stewarding team and senior chefs, communicating equipment malfunctions, supply issues, or staffing challenges in a clear and timely manner.
-daws:
Implement and monitor comprehensive daily, weekly, and deep-cleaning schedules for all kitchen fixtures, surfaces, and equipment, from floors and walls to extraction canopies.
Oversee the correct segregation, storage, and disposal of all waste streams—including food, general waste, and recycling—in accordance with company policy and local regulations.
Manage the organized receipt, verification, and appropriate storage of food and non-food deliveries, ensuring stock is rotated correctly (FIFO) and stored at correct temperatures.
Guarantee that all crockery, cutlery, and glassware are meticulously cleaned, polished, and properly stored, meeting front-of-house presentation standards.
Conduct performance check-ins and provide ongoing coaching and constructive feedback to the kitchen porter team to foster a positive, productive, and high-morale work environment.
Promptly identify, report, and track the resolution of all maintenance issues, pest sightings, or hazards to the relevant manager or maintenance department.
Coordinate the regular cleaning and organization of all cold rooms, walk-in freezers, and dry storage areas, ensuring they are consistently tidy, hygienic, and accessible.
Champion workplace safety by ensuring the consistent and correct use of Personal Protective Equipment (PPE) by all team members.
Assist the culinary team with basic food preparation tasks as required, such as washing and peeling vegetables, to support the kitchen during periods of high demand.
Uphold a professional and positive team culture, leading by example with a strong work ethic, reliability, and a proactive attitude.
Liaise with external service contractors, such as waste management, pest control, or chemical suppliers, to ensure services are delivered effectively.
Manage the kitchen laundry program, ensuring a continuous supply of clean uniforms, aprons, and cleaning cloths for the entire kitchen brigade.

Secondary Functions

Assist kitchen management with ad-hoc reporting on chemical usage, equipment breakages, or staffing hours.
Contribute to the continuous improvement of back-of-house procedures and hygiene protocols.
Collaborate with the Head Chef and front-of-house management to ensure seamless operational flow between departments.
Participate in regular kitchen and management meetings, providing updates from the stewarding department.

Required Skills & Competencies

Hard Skills (Technical)

In-depth knowledge of HACCP principles and COSHH (Control of Substances Hazardous to Health) regulations.
Proficiency in operating, troubleshooting, and maintaining industrial dishwashing equipment.
Expertise in the safe handling, dilution, and application of a wide range of commercial cleaning chemicals.
Experience with inventory management, stock-taking, and ordering of non-food supplies.
Competency in staff scheduling, rota planning, and labor allocation.
Understanding of proper waste management, recycling, and disposal protocols.
Familiarity with correct food storage procedures and temperature controls.

Soft Skills

Leadership & Motivation: The ability to lead, direct, and inspire a team to maintain high standards, even under pressure.
Attention to Detail: An uncompromising eye for cleanliness, organization, and hygiene.
Communication: Clear, concise communication skills for liaising with chefs, managers, and team members.
Problem-Solving: The capacity to quickly identify and resolve issues, from equipment failures to staffing gaps.
Resilience: A calm and professional demeanor, with the ability to thrive in a fast-paced, physically demanding environment.
Time Management: Excellent organizational skills to prioritize tasks and manage the team’s workload effectively.
Work Ethic: A strong, hands-on, "lead from the front" approach to all tasks.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or equivalent.
Level 2 Award in Food Safety in Catering (or equivalent certification).

Preferred Education:

Level 3 Award in Supervising Food Safety in Catering.
Health & Safety in the Workplace Certification (e.g., IOSH Working Safely).

Relevant Fields of Study:

Hospitality Management
Culinary Arts

Experience Requirements

Typical Experience Range: 3-5 years of experience in a professional kitchen environment, with at least 1-2 years in a Senior Kitchen Porter, Lead Steward, or equivalent supervisory capacity.

Preferred: Demonstrable experience leading a stewarding team within a high-volume hotel, large-scale restaurant, event catering, or contract food service operation. Proven success in training and developing team members.