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What a kitchen porter does
A kitchen porter, sometimes called a KP, keeps a professional kitchen clean, stocked and hygienic. The role covers washing dishes, pots and utensils, cleaning surfaces and equipment, taking out waste and helping with basic prep.
It is an essential support role that keeps service flowing: chefs depend on clean equipment and a tidy kitchen. The work is physical and fast-paced, and it is often an entry point into kitchen careers.
Core responsibilities
- Washing dishes, pots, pans and utensils.
- Cleaning work surfaces, floors and equipment.
- Handling and disposing of kitchen waste and recycling.
- Restocking clean items and basic supplies.
- Helping chefs with simple preparation tasks.
- Following food-safety and hygiene rules.
Skills and qualities
- Reliability and a steady, willing attitude.
- Physical stamina for standing and lifting.
- Attention to cleanliness and hygiene.
- Ability to keep pace during busy service.
- Teamwork and a helpful approach.
- Basic awareness of food safety.
Typical employers and settings
- Restaurants, pubs and hotels.
- Canteens, schools and workplace catering.
- Care homes and hospital kitchens.
- Event and contract caterers.
How the role is recruited
- Roles are filled directly or through hospitality agencies, often quickly.
- Applications are usually short and focus on availability.
- Screening checks reliability, shift flexibility and right to work.
- Interviews are brief and practical, sometimes with a trial shift.
- Onboarding covers cleaning routines, equipment and hygiene rules.
Documents involved
- A short job advert and simple job description.
- An employment contract or agency assignment terms.
- An offer letter confirming role, hours and start date.
- Right-to-work and identity checks as required.
- A hygiene and safety induction record.
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