Department: Kitchen / 1887

Responsible to: Head Chef

Responsible for: Maintaining clean, safe and well-organised kitchen, pot wash, storage and back-of-house areas.

Hours: 20 hours per week, straight day shifts - flexible.

The Kitchen Porter plays a vital role in supporting the smooth running of the kitchen by keeping equipment, crockery, cutlery, utensils and work areas clean, safe and ready for service. This role helps the chefs deliver high standards by maintaining excellent hygiene, following food safety procedures, supporting basic kitchen tasks and ensuring the back-of-house areas are organised, efficient and compliant.

Friendly: Welcomes colleagues and guests with warmth, kindness and respect.

Aspirational: Takes pride in learning, improving and contributing to a high-quality hospitality environment.

Honest: Acts with integrity, follows procedures and raises issues promptly and responsibly.

Challenging: Looks for better ways of working, responds positively to feedback and supports improvement.

Reliable: Arrives on time, works consistently and can be trusted to complete tasks to a high standard.

·       Wash, sanitise and correctly store crockery, cutlery, glassware, pots, pans, utensils and kitchen equipment.

·       Operate the dishwashing and ware-washing equipment safely, efficiently and in line with training.

·       Keep the pot wash, kitchen, preparation areas, floors, sinks, walls, fridges, storage areas and back-of-house spaces clean and tidy.

·       Follow daily, weekly and deep-cleaning schedules, recording completed tasks where required.

·       Ensure all equipment and service items are clean, dry, well stocked and ready for service.

·       Empty bins, manage food waste and recycling correctly, and keep internal and external waste areas clean and safe.

·       Use cleaning chemicals safely, following COSHH guidance, PPE requirements and safe working practices.

·       Report faults, breakages, hazards, accidents, maintenance issues or stock shortages promptly to the Head Chef or senior chef on duty.

·       Support chefs with basic food preparation, stock movement and deliveries when required and when trained to do so.

·       Receive, move and store deliveries safely, supporting stock rotation and correct storage procedures.

·       Maintain high standards of personal hygiene, uniform presentation and professional conduct at all times.

·       Communicate clearly with chefs, front-of-house colleagues and other departments to support smooth service.

·       Follow The Torridon’s food safety, health and safety, fire safety, manual handling and CookSafe procedures.

·       Support sustainability by reducing waste, recycling correctly and helping minimise the use of single-use items.

·       Undertake any other reasonable duties that support the kitchen, wider resort operation and guest experience.

·       Right to work in the UK, such as a UK/Irish passport, settled or pre-settled status, or a valid visa that permits the role and contracted hours.

·       Reliable, punctual and able to work straight day shifts, weekends and busy service periods as required.

·       Good attention to detail and pride in cleanliness, hygiene and organisation.

·       Ability to follow instructions, cleaning schedules, food safety procedures and health and safety guidance.

·       Comfortable with a physically active role involving standing, lifting, carrying, bending, moving stock and working in hot or cold kitchen areas.

·       A positive team attitude and willingness to support chefs and colleagues during service.

·       Basic spoken and written English sufficient to understand safety instructions, training and operational communication.

·       Previous experience as a Kitchen Porter, Kitchen Assistant, Catering Assistant or in a similar hospitality environment.

·       Basic food hygiene, COSHH, manual handling or health and safety training. Full training will be provided where required.

·       Experience working in a hotel, restaurant, café, events, education, care or high-volume catering environment.

·       Individually designed on-the-job training.

·       Personal Development Programme.

·       £250 Development Learning Grant.

·       Promotional opportunities and career development within hospitality.

·       Accommodation with Wi-Fi and bills included, where applicable.

·       Healthy meals provided on and off duty.

·       Employee Assistance Programme.

·       Free activities and bike hire.

·       Friends and family discounts hotel and restaurant

Department: Kitchen / 1887

Responsible to: Head Chef

Responsible for: Maintaining clean, safe and well-organised kitchen, pot wash, storage and back-of-house areas.

Hours: 20 hours per week, straight day shifts - flexible.

The Kitchen Porter plays a vital role in supporting the smooth running of the kitchen by keeping equipment, crockery, cutlery, utensils and work areas clean, safe and ready for service. This role helps the chefs deliver high standards by maintaining excellent hygiene, following food safety procedures, supporting basic kitchen tasks and ensuring the back-of-house areas are organised, efficient and compliant.

Friendly: Welcomes colleagues and guests with warmth, kindness and respect.

Aspirational: Takes pride in learning, improving and contributing to a high-quality hospitality environment.

Honest: Acts with integrity, follows procedures and raises issues promptly and responsibly.

Challenging: Looks for better ways of working, responds positively to feedback and supports improvement.

Reliable: Arrives on time, works consistently and can be trusted to complete tasks to a high standard.

·       Wash, sanitise and correctly store crockery, cutlery, glassware, pots, pans, utensils and kitchen equipment.

·       Operate the dishwashing and ware-washing equipment safely, efficiently and in line with training.

·       Keep the pot wash, kitchen, preparation areas, floors, sinks, walls, fridges, storage areas and back-of-house spaces clean and tidy.

·       Follow daily, weekly and deep-cleaning schedules, recording completed tasks where required.

·       Ensure all equipment and service items are clean, dry, well stocked and ready for service.

·       Empty bins, manage food waste and recycling correctly, and keep internal and external waste areas clean and safe.

·       Use cleaning chemicals safely, following COSHH guidance, PPE requirements and safe working practices.

·       Report faults, breakages, hazards, accidents, maintenance issues or stock shortages promptly to the Head Chef or senior chef on duty.

·       Support chefs with basic food preparation, stock movement and deliveries when required and when trained to do so.

·       Receive, move and store deliveries safely, supporting stock rotation and correct storage procedures.

·       Maintain high standards of personal hygiene, uniform presentation and professional conduct at all times.

·       Communicate clearly with chefs, front-of-house colleagues and other departments to support smooth service.

·       Follow The Torridon’s food safety, health and safety, fire safety, manual handling and CookSafe procedures.

·       Support sustainability by reducing waste, recycling correctly and helping minimise the use of single-use items.

·       Undertake any other reasonable duties that support the kitchen, wider resort operation and guest experience.

·       Right to work in the UK, such as a UK/Irish passport, settled or pre-settled status, or a valid visa that permits the role and contracted hours.

·       Reliable, punctual and able to work straight day shifts, weekends and busy service periods as required.

·       Good attention to detail and pride in cleanliness, hygiene and organisation.

·       Ability to follow instructions, cleaning schedules, food safety procedures and health and safety guidance.

·       Comfortable with a physically active role involving standing, lifting, carrying, bending, moving stock and working in hot or cold kitchen areas.

·       A positive team attitude and willingness to support chefs and colleagues during service.

·       Basic spoken and written English sufficient to understand safety instructions, training and operational communication.

·       Previous experience as a Kitchen Porter, Kitchen Assistant, Catering Assistant or in a similar hospitality environment.

·       Basic food hygiene, COSHH, manual handling or health and safety training. Full training will be provided where required.

·       Experience working in a hotel, restaurant, café, events, education, care or high-volume catering environment.

·       Individually designed on-the-job training.

·       Personal Development Programme.

·       £250 Development Learning Grant.

·       Promotional opportunities and career development within hospitality.

·       Accommodation with Wi-Fi and bills included, where applicable.

·       Healthy meals provided on and off duty.

·       Employee Assistance Programme.

·       Free activities and bike hire.

·       Friends and family discounts hotel and restaurant