Kitchen Porter

Overview

The Kitchen Porter position at Delta Hotels by Marriott Preston plays a crucial role in maintaining efficient kitchen operations. Reporting to the Senior Sous Chef and Executive Head Chef, the role demands maintaining cleanliness, hygiene, and safety standards throughout all kitchen and food preparation areas, directly supporting the culinary team and enhancing guest satisfaction. The role also aligns with the hotel's sustainability goals through diligent waste management.

Primary Duties

• Keep kitchen, wash-up, and food prep areas clean and well-organised during shifts, promptly clearing used crockery, utensils, and equipment.
• Operate dishwashing machinery safely and effectively to ensure thorough cleaning, sanitisation, drying, and proper storage of kitchen items.
• Complete daily and weekly cleaning tasks as per company Safety & Hygiene guidelines, including deep-clean processes.
• Carefully use kitchen equipment and report any faults or maintenance needs promptly to reduce damage and downtime.
• Respond immediately to spills, breakages, and hazards to maintain a safe work environment.
• Manage waste responsibly by separating recycling and food waste following hotel sustainability practices.
• Assist with stock rotation and delivery storage as required, ensuring food safety compliance.
• Sanitise cutlery trays, waste bins, dishwashing filters, and sinks at session ends to avoid cross-contamination.
• Fully clean dishwashers after shifts, including draining, filter cleaning, and surrounding floor maintenance.
• Adhere strictly to company safety standards including personal protective equipment (PPE), handling chemicals, COSHH protocols, and emergency measures.
• Maintain the staff canteen area by clearing food and equipment after meals, wiping surfaces, tidying, restocking, resetting for next service, and keeping to Health & Safety and Hygiene Standards.

Working Hours & Additional Responsibilities

• Work flexibly according to a scheduled shift rota covering Monday to Sunday, inclusive of public holidays.
• Adapt to cover staffing shortages and prioritise business needs to ensure continued operations.
• Undertake other duties assigned by management.