Profession kitchen porter

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    kitchen porter

Kitchen helpers assist cooking and kitchen staff in restaurants, hotels, catering firms, canteens, etc., for example by preparing food and dishes and by cleaning the kitchen.

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Personality Type

  • Realistic / Conventional

Tasks kitchen porter

  • Assist cooks in preparing food (e.g. wash and peel fruit and vegetables, cut bread and meat).
  • Measure and mix ingredients, e.g. by using scales and measuring jugs.
  • Prepare dishes for serving.
  • Prepare simple food such as sauces, dressings, sandwiches, soups, desserts, etc.
  • Monitor supplies and inform the supervisor when more need to be ordered.
  • Unpack and store supplies in refrigerators, cupboards and other storage areas.
  • Keep the work area clean (e.g. by cleaning work surfaces, kitchen equipment, cupboards and appliances).
  • Keep the kitchen clean (e.g. by sweeping and mopping floors and removing rubbish).
  • Rinse and wash dishes and store them appropriately (e.g. in cupboards, drawers, etc.).

Related professions catering

  • Catering manager
  • Fast food cook
  • Fast-food branch manager
  • First line supervisor food preparation workers
  • Food deliverer
  • Food preparation worker
  • Kitchen manager

Skills

  • Follow control of substances hazardous to health procedures

    Adhere to the Control of Substances Hazardous to Health (COSHH) procedures for activities that involve hazardous substances, such as bacteria, allergens, waste oil, paint or brake fluids that result in illness or injury.

  • Maintain a safe, hygienic and secure working environment

    Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

  • Report on possible hazards

    Communicate hazard risks and malfunctioning equipment so that incidents are quickly dealt with.

  • Work in a hospitality team

    Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.

  • Handover the food preparation area

    Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

  • Ensure cleanliness of food preparation area

    Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.

  • Clean kitchen equipment

    Disinfect kitchen equipment, utensils and other facilities such as trolleys and hot cupboards.

  • Dispose waste

    Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

  • Comply with food safety and hygiene

    Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

  • Handle chemical cleaning agents

    Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.

  • Clean surfaces

    Disinfect surfaces in accordance with sanitary standards.

  • Operate dishwashing machine

    Handle dishwashing machines with used plates, glass, service utensils and cutlery.

  • Handle glassware

    Utilise glassware by polishing, cleaning and storing it properly.

  • Carry out stock rotation

    Execute repositioning of packaged and perishable products with an earlier sell-by date to the front of a shelf.

Optional knowledge and skills

use food cutting tools use food preparation techniques