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.
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.