Kitchen Porters in a professional kitchen

Today I’m going to talk about Kitchen Porters in a professional Kitchen

Kitchen Porters probably have the hardest job in the Kitchen unfortunately it’s the hardest section, its mind numbing and it’s the lowest paid position in the Kitchen. A good Kitchen porter needs to be well organised, hard working and efficient.

Kitchen porters generally start a couple of hours after the chefs but can be there for hours after the Chefs have left. When they arrive the wash up areas can generally be stacked high with burnt pots and trays, for Kitchen Porters it’s hard for them to see light at the end of the tunnel with a mountain of dirty dishes in front of them.

If you have a good Kitchen Porter here are some points you may want to adhere to in the Kitchen in order to keep them happy –

·         Keep their section organised – just like you want your section to be treated ensure that trays are stacked together, burnt pots are left steeping etc

·         Hot trays – always warn the Kitchen porter if a tray is hot so they won’t scald themselves when they pick it up, in college you’re trained to sprinkle flour on hot trays.

·         Don’t put knives in a sink of water – Chefs should wash their own knives placing knives in a sink of water could result in a nasty unnecessary accident.

·         Waiting staff – Scrap all plates, place cutlery in a bucket of hot soapy water, neatly stack dirty plates to ensure less breakages

By ensuring all these points are adhered to your Kitchen Porter will feel happier in their place of work.

If you need a Kitchen Porter to help you out on your Kitchen  please contact our Back of House Recruitment Consultant Orla Murphy at Back 2 Front on 0117 9041001 or visit our Chef Agency Bristol or Chef Agency Bath or Hospitality Staff Bristol and Bath pages