What post-service responsibilities should I include in a Kitchen Porter job description?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Kitchen Porter Interview Template

This interview template provides a structured approach to interviewing kitchen porter candidates. Use this guide to conduct consistent, fair interviews and objectively score responses. Use weighted scoring to get an accurate overall assessment - score each area 1-5, then calculate your final weighted score using the formula provided.

Review candidate's CV and application form
Prepare interview room in quiet area
Have scoring sheets and pen ready
Ensure 30 minutes uninterrupted time
Review kitchen safety requirements and physical demands of role
Answer here
5 - Excellent: Relevant experience in kitchens, cleaning, or demanding physical work
4 - Good: Some relevant experience in fast-paced or physical work environments
3 - Average: Limited but some work experience, shows understanding of work demands
2 - Below Average: Very limited work experience, unclear about role demands
1 - Poor: No work experience and unrealistic expectations about the role
Answer here
5 - Excellent: Fully understands and prepared for physical demands, has relevant experience
4 - Good: Understands demands and confident about managing them
3 - Average: Understands demands and willing to try
2 - Below Average: Limited understanding of demands or some concerns
1 - Poor: Unrealistic about physical demands or unable to meet them
Answer here
5 - Excellent: Clear understanding of hygiene importance with good examples
4 - Good: Understands importance of cleanliness with some relevant experience
3 - Average: Basic understanding of hygiene standards
2 - Below Average: Limited understanding of hygiene importance
1 - Poor: No understanding of hygiene requirements or poor attitude
Answer here
5 - Excellent: Strong teamwork example, collaborative attitude, understands role in team
4 - Good: Good teamwork example, willing to help colleagues
3 - Average: Basic teamwork skills, understands importance of helping others
2 - Below Average: Limited teamwork experience or individualistic approach
1 - Poor: Cannot work effectively in teams or poor attitude toward helping others
Answer here
5 - Excellent: Strong work ethic, takes pride in contributing to team success
4 - Good: Positive attitude toward work, understands importance of their role
3 - Average: Willing to work hard, basic understanding of job importance
2 - Below Average: Limited motivation or unclear about role value
1 - Poor: Poor work attitude or unrealistic expectations about the role
Answer here
5 - Excellent: Demonstrates proper lifting technique and excellent safety awareness
4 - Good: Good lifting technique with adequate safety considerations
3 - Average: Basic understanding of safe lifting practices
2 - Below Average: Poor technique or limited safety awareness
1 - Poor: Unsafe practices or no understanding of safety requirements
Shows willingness to learn and take direction
Demonstrates reliable and punctual attitude
Shows respect for the importance of their role in kitchen operations
Indicates availability that matches our shift patterns
Expresses genuine interest in working in kitchen environment
Shows positive attitude toward physical work and supporting the team

Weighted scoring: Rate each area 1-5, then multiply by the decimal shown (40% = 0.40). Example: If Work Readiness = 3, then 3 x 0.40 = 1.2. Add all results for your final score. Maximum possible score is 5.0.

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Strong Hire - Offer position immediately
Hire - Good candidate, offer position
Maybe - Conduct second interview or check references
Probably Not - Significant concerns, unlikely to hire
Do Not Hire - Not suitable for this role

When writing a job description for a Kitchen Porter, it's important to include specific post-service responsibilities. These typically involve cleaning tasks, such as washing dishes and sanitising workstations, and resetting the kitchen for the next service. This ensures everything is clean and organised, ready for another day of service.

Common misunderstanding: Kitchen Porters only wash dishes

Whilst dishwashing is a key task, Kitchen Porters also handle general cleaning and maintenance of the kitchen. This includes mopping floors, cleaning surfaces, and disposing of waste, which are crucial for maintaining a hygienic kitchen environment.

Let's say you are finishing your shift as a Kitchen Porter. After washing the last plates, you still need to mop the floors, wipe down all surfaces, empty bins, and clean equipment. The dishwashing is just one part of keeping the whole kitchen clean and ready.

Common misunderstanding: Don't need to detail post-service tasks

Detailed job descriptions set clear expectations. They help ensure all necessary tasks are completed consistently, which is essential for smooth kitchen operation. It also helps attract candidates who fully understand their responsibilities.

Let's say you are reading a job advert that just says 'Kitchen Porter - evening cleaning'. You might think it's just washing up. But post-service actually includes deep cleaning ovens, sanitising prep areas, and restocking for tomorrow. Clear details help you know what you're signing up for.

How can I organise closing duties to ensure everything is ready for the next day?

Organising closing duties effectively is key to a smooth operation. Create a checklist that includes all necessary tasks such as turning off appliances, locking up, cleaning and sanitising surfaces, and preparing setup for the next day. Assign specific roles to team members to ensure accountability and efficiency.

Common misunderstanding: All closing tasks can wait until the end

Some tasks, like defrosting equipment or preparing for the next day, might need starting earlier to ensure they're completed on time. Timing is crucial, and organising tasks throughout the shift prevents a last-minute rush.

Let's say you are working as a Kitchen Porter and leave everything until closing time. The walk-in freezer needs defrosting, which takes two hours, and you need to soak burnt pans overnight. Starting these jobs earlier means you can finish on time instead of staying late.

Common misunderstanding: One person should do all closing work

Dividing responsibilities among several team members increases efficiency and reduces tiredness. This also helps cross-train your team, ensuring everyone can handle different tasks, which is crucial during staff absences.

Let's say you are closing a busy restaurant kitchen alone as a Kitchen Porter. You're exhausted and rushing through tasks, which leads to poor cleaning standards. Sharing closing duties with other staff means everyone finishes earlier and maintains better quality work.

Why is it crucial to detail clean-up processes in a Kitchen Porter job description?

Detailing clean-up processes in a job description is crucial because it sets clear expectations and standards for hygiene and order in the kitchen. This ensures that all staff members understand their roles in maintaining a clean and safe working environment, which is essential for food safety and compliance with health regulations.

Common misunderstanding: General cleaning guidelines are enough

Whilst general guidelines provide a framework, detailed instructions ensure consistency and thoroughness in cleaning practices. This is important for meeting health and safety standards and impacts overall food service quality.

Let's say you are cleaning kitchen equipment with vague instructions like 'clean thoroughly'. Without specific steps, you might miss sanitising cutting boards properly or forget to clean inside the coffee machine. Detailed cleaning procedures ensure food safety and prevent health problems.

Common misunderstanding: Only big kitchens need detailed cleaning processes

No matter the kitchen size, detailed clean-up processes are essential. They prevent cross-contamination and ensure smaller kitchens, which might have limited staff, maintain high standards of cleanliness and efficiency.

Let's say you are working in a small café kitchen with basic equipment. You still need proper procedures for cleaning coffee machines, washing utensils that touch raw meat, and sanitising surfaces. Small kitchens can't afford to cut corners on cleanliness just because they're not big operations.