Key Responsibilities

• Clean and sanitise kitchen areas, including work surfaces, floors, walls, sinks, drains, and equipment, in accordance with food hygiene standards and cleaning schedules.

• Wash, rinse, dry, and store crockery, cutlery, glassware, pots, pans, utensils, and other kitchen items using manual methods or dishwashing equipment.

• Operate dishwashers, glasswashers, and other kitchen cleaning equipment safely and efficiently, following operating instructions.

• Inspect cleaned items for food residue, damage, or breakage, and rewash, remove, or report them as appropriate.

• Keep kitchen equipment, utensils, and supplies organised and available to support food preparation and service.

• Remove rubbish and recycling from kitchen areas, replace bin liners, and dispose of waste in accordance with company procedures and local requirements.

• Maintain cleanliness in waste storage, dishwashing, and food preparation areas, and promptly clean spills to help prevent slips and other hazards.

• Use cleaning chemicals and sanitising products correctly, following product instructions, COSHH requirements, and personal protective equipment (PPE) procedures.

• Follow food safety, hygiene, infection prevention, and cross-contamination prevention procedures at all times.

• Receive, move, and store deliveries or kitchen supplies as required, following safe food storage and stock rotation procedures.

• Monitor cleaning products and kitchen supplies, and report low stock or replenishment requirements to the supervisor or manager.

• Report equipment faults, maintenance requirements, damaged items, pest concerns, safety hazards, and incidents promptly to the appropriate manager.

• Maintain cleaning equipment, dishwashing areas, and storage spaces in a clean, organised, and secure condition.

• Work cooperatively with chefs, kitchen staff, and other departments to support the smooth and timely operation of the kitchen.

• Follow health and safety, fire safety, manual handling, emergency, and security procedures.

• Perform other relevant kitchen and cleaning duties as assigned by the supervisor or manager.

Requirements

• Previous experience as a kitchen steward, kitchen porter, cleaner, or in a similar role is desirable; training may be provided.

• Understanding of kitchen cleaning practices, food hygiene, and the safe use of cleaning products and equipment.

• Ability to follow instructions, cleaning schedules, food safety procedures, and health and safety requirements accurately.

• Good attention to detail when cleaning, sanitising, and checking kitchen equipment and utensils.

• Ability to organise tasks, manage time effectively, and work at pace in a busy kitchen environment.

• Reliable, punctual, and able to work independently and as part of a team.

• Good communication skills and a cooperative, helpful approach when working with kitchen colleagues.

• Awareness of workplace hazards and the ability to report spills, equipment faults, and unsafe conditions promptly.

• Physically able to stand and walk for extended periods and bend, reach, push, pull, and lift kitchen supplies or equipment as required.

• Comfortable working in a warm, busy environment and handling cleaning products while following safety procedures.

• Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.