Kitchen Porter

A kitchen porter is a support employee who helps maintain cleanliness, sanitation and the smooth operation of a professional kitchen. The role commonly includes dishwashing, cleaning equipment and work areas, handling waste, restocking supplies and assisting with basic preparation or deliveries when trained and assigned.

Typical kitchen porter duties

• Dishwashing: wash, rinse and sanitize pots, pans, utensils, trays and service equipment using the approved process.
• Cleaning: maintain floors, drains, waste areas, dish stations and other assigned spaces.
• Waste management: remove garbage and recycling, keep bins clean and follow the site’s waste procedures.
• Restocking: return clean equipment to designated storage areas and replenish supplies.
• Basic preparation: assist with simple food preparation only when trained, authorized and working under the required supervision.
• Receiving support: help move deliveries and maintain clean storage areas without compromising food safety.

Kitchen porter versus dishwasher or steward

Dishwasher often describes a role focused primarily on washing dishes and equipment. Kitchen porter commonly includes broader cleaning and kitchen-support responsibilities. Steward may refer to a similar role in hotels and larger hospitality operations. Job titles and duties vary by employer and region.

Skills and food-safety responsibilities

A kitchen porter needs organization, attention to detail, safe chemical handling, knowledge of cleaning and sanitizing procedures and good communication with cooks and managers. The role is essential to preventing cross-contamination and ensuring clean equipment is available when needed.

Chef’s tip: provide a clear cleaning schedule, chemical instructions and station handover standards. The porter should know which tasks are daily, which are periodic and which require supervisor verification.