As a kitchen porter, you would be responsible for washing, rinsing, and sanitizing all dishes, cutlery, pots, pans, and other kitchen equipment used during food preparation and service. This includes ensuring cleanliness and hygiene standards are met.
Kitchen porters often help with basic food preparation tasks, such as peeling, chopping, and slicing ingredients. This support allows the cooks and chefs to focus on more complex aspects of food preparation.
This is on a casual basis.
You would be responsible for receiving deliveries of food and other supplies, checking them for quality and quantity, and then properly storing them in designated areas. This includes rotating stock to ensure older items are used first (known as the first-in, first-out principle) to maintain freshness and prevent waste. Inspecting, Breaking Down, and Storing Deliveries:
Inspect Deliveries: Check incoming deliveries for accuracy and quality, noting any discrepancies or damaged items.
Maintaining cleanliness and hygiene throughout the kitchen is a fundamental duty. This includes regular cleaning of work surfaces, floors, walls, and equipment, as well as removing waste and recycling.
HACCP (Hazard Analysis and Critical Control Points): HACCP is a systematic approach used to identify, evaluate, and control food safety hazards. As a kitchen porter, you would need to follow HACCP guidelines, which involve adhering to specific procedures related to food storage, handling, and preparation to prevent foodborne illnesses.
COSHH (Control of Substances Hazardous to Health): COSHH regulations focus on the safe use and handling of hazardous substances, including chemicals used for cleaning and sanitizing purposes. Kitchen porters should be aware of the specific COSHH guidelines related to the chemicals they use and follow safety protocols to protect themselves and others.
Sort products by type (perishables, dry goods, etc.) and store them in designated areas, following the First-In, First-Out (FIFO) principle.
Remove all packaging and rubbish from delivered items, placing them in designated waste bins for recycling or disposal.
Separate recyclable materials from general waste as required.
Assist the kitchen staff in cleaning large equipment such as ovens, grills, and fryers during scheduled deep cleaning sessions.
Help disassemble equipment for thorough cleaning as required.
Ensure correct cleaning agents and tools are used for each type of equipment.
Regularly empty kitchen bins, replacing liners to maintain cleanliness.
