Head Kitchen Porter Job Description is to ensure the maintenance of a clean, sanitary kitchen by supervising utility staff and actively work in the department.                          VIEW JOBS


Head Kitchen Porter Job Description – Duties and responsibilities

  • Issues cleaning supplies to stewards, checks the usage, and makes adjustments when necessary.
  • Assigns utility stewards to their stations, and assigns any special cleaning.
  • Follows up on assignments, and makes sure tasks are completed in a quality manner.
  • Provides assistance to all stewards as required, and fills in at their stations when needed.
  • Insures kitchen floors and walk-in coolers and fridges are clean by inspecting the work of stewards.
  • Monitors employee cafeteria, and provides assistance to kitchen staff during set-up and cleaning.
  • Plans for accurate supply, and puts together all relevant china, glass, silverware, and other needs for the conference and banqueting function.
  • Monitors dishwashers and pot room areas and makes corrections, and gives a helping hand when needed.
  • Takes inventory of existing china, glassware, etc. and reports to the Executive Chef.
  • Insures that the proper amount of dishes have been set up.
  • Monitors the breaking down and washing of all dishes and silverware from conference and banqueting.
  • Follows proper safety, hygiene, and sanitation practices.
  • Ensures readiness at all times.

Chief Steward Job Description – Duties and responsibilities

*The Head Kitchen Porter is sometimes known as Chief Steward.

  • Supervises all stewards
  • Attends meetings and training required by the Executive Chef
  • Utilises supervisory skills and motivation to maximise employee productivity and satisfaction
  • Helps employees to achieve optimum quality on time
  • Adheres to all health, sanitation and food safety rules and regulations
  • Reports all potential and real hazards immediately
  • Fully understands the hotel’s fire, emergency, and bomb procedures
  • Works in a safe manner that does not harm or injure self or others
  • Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
  • Accepts flexible work schedule necessary for uninterrupted service to the hotel
  • Maintains working areas, materials and company property clean, tidy and in good shape
  • Asks Sous Chef for assistance from Chefs if needed for the food production function’s uninterrupted service

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