Description Kitchen Porter Delta Hotels by Marriott Preston Reporting into: Senior Sous Chef, Executive Head Chef This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job role or the level of responsibility entailed. Job Purpose The Kitchen Porter plays a key role in supporting smooth kitchen operations by ensuring all kitchen equipment, utensils, and work areas are consistently cleaned, sanitised, and maintained to the highest standards. This position contributes directly to the guest experience by supporting our culinary team and upholding all Health, Safety & Food Hygiene requirements. The role also supports our sustainability and waste-reduction initiatives. Key Responsibilities · Maintain clean and organised kitchen, wash-up, and food preparation areas throughout the shift, promptly clearing dirty crockery, utensils, and equipment. · Operate dishwashing equipment safely and effectively, ensuring all items are thoroughly cleaned, sanitised, dried, and stored correctly. · Follow and complete daily and weekly cleaning schedules to the company’s Safety & Hygiene standards, including deep-clean tasks. · Handle all kitchen equipment with care, reporting defects or maintenance needs to supervisors to minimise damage and downtime. · Immediately clean and respond to any breakages, spillages, and hazards to maintain a safe working environment. · Ensure waste is managed responsibly, separating recycling and food waste in line with hotel sustainability practices. · Support stock rotation and storage of deliveries when required, ensuring compliance with food safety rules. · Clean cutlery trays, waste bins, dishwashing filters, and sinks at the end of every session to prevent cross-contamination. · Fully clean down the dishwasher at the end of shifts, including draining, filters, and surrounding floor areas. · Follow all company safety standards, including PPE usage, chemical handling, COSHH procedures, and emergency protocols. · Take responsibility for the staff canteen area, including: · Clearing food and service equipment after designated meal periods · Wiping down tables, service counters, and surfaces · Tidying, restocking, and resetting the space for the next service · Ensuring canteen cleanliness meets Health & Safety and Hygiene Standards Working Pattern Work flexibly on a scheduled shift rota across Monday – Sunday, including public holidays. Be adaptable to cover staffing shortfalls and business priorities to ensure operational continuity Perform other tasks as assigned by management