Kitchen Porter - Roles and Responsibilities

Kitchen porters are involved in a range of tasks in the kitchen. This hospitality training course explores the roles and responsibilities of a kitchen porter (also called ‘kitchen assistant’, ‘prep cooks’ or ‘kitchen hands’). We discuss the importance of a kitchen porter in a restaurant and identify the skills they require to enjoy a rewarding career in the hospitality industry, particularly if you live in the UK. We will also provide you with an in-depth understanding of the various tools and pieces of equipment that are required to perform the job effectively.

The course examines dishwashing and kitchen maintenance. As a kitchen porter, your primary responsibility is to ensure that the kitchen is clean and sanitised and that food is prepared in a safe and hygienic manner. Kitchens can be dangerous and we establish the importance of kitchen safety and the measures that you can take to prevent accidents and minimise risks. The course also covers inventory management and discusses the importance of product specifications.

All food businesses are legally required to ensure that the food they handle, produce or sell is safe for public consumption. We go over the legal requirements for food businesses and the benefits and concepts of the Hazard Analysis and Critical Control Points (HACCP) system to help you maintain health and safety in the workplace. This hospitality training course suits anyone who has a passion for the culinary arts and wants to begin a career in the kitchen.