Kitchen Porter 40 hours per week working 5 days out of 7
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.
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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.
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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
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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
Name…………………………………………………………..
Signature………………………………………………………
Date……………………………………………………………..