Key Responsibilities and Required Skills for a Kitchen Attendant

🎯 Role Definition

A Kitchen Attendant, often referred to as a Kitchen Porter or Steward, serves as the backbone of the culinary operation. This position is fundamentally focused on ensuring the highest standards of hygiene, sanitation, and organization within the kitchen and storage areas. The role involves a wide range of tasks from dishwashing and equipment cleaning to basic food preparation and stock management. Success in this position is critical for a smooth-running, safe, and efficient kitchen, directly impacting the quality of service and the ability of the culinary team to perform their duties effectively. The Kitchen Attendant works collaboratively with chefs, cooks, and other hospitality staff to maintain a seamless back-of-house workflow.

📈 Career Progression

Typical Career Path

Entry Point From:

No prior professional experience required
General Laborer
Food Service Worker

Advancement To:

Prep Cook
Line Cook
Kitchen Supervisor / Lead Steward

Lateral Moves:

Catering Assistant
Receiving & Storeroom Clerk

Core Responsibilities

Primary Functions

Operate and maintain commercial-grade dishwashing machines to wash all soiled dishes, glassware, flatware, and kitchen utensils, ensuring proper soap and rinse agent levels are consistently maintained.
Manually wash and scrub pots, pans, and other large kitchen equipment in three-compartment sinks, following established sanitation procedures for washing, rinsing, and sanitizing.
Ensure a constant and organized supply of clean dishes, utensils, and cooking equipment is available for the culinary and service teams, especially during peak service hours.
Meticulously clean and sanitize all food preparation surfaces, work areas, and kitchen equipment, including countertops, cutting boards, and food processors, throughout the day and during closing.
Regularly sweep and mop all kitchen floors, walk-in refrigerators, and storage areas to remove debris and spills, ensuring a safe, non-slip work environment.
Properly sort and remove all trash, compost, and recycling from kitchen receptacles, transporting it to the designated disposal area and maintaining the cleanliness of the waste station.
Assist the culinary team with basic food preparation tasks as directed, which may include washing, peeling, and chopping vegetables; portioning ingredients; and preparing simple cold food items.
Receive, unpack, and properly store all food and supply deliveries, ensuring items are placed in their designated locations (dry storage, walk-in coolers, freezers) following FIFO (First-In, First-Out) principles.
Maintain the organization and cleanliness of all storage areas, including dry goods storerooms, walk-in refrigerators, and freezers, by rotating stock, consolidating items, and cleaning shelves.
Monitor and maintain the cleanliness and sanitation of all kitchen hand-washing stations, ensuring they are consistently stocked with soap, paper towels, and hand sanitizer.
Safely handle and store all cleaning chemicals in accordance with safety data sheets (SDS) and company policies, using appropriate personal protective equipment (PPE).
Polish silverware, glassware, and other service items as needed to ensure they meet presentation standards for guest service.

Secondary Functions

Assist with the breakdown of equipment and stations at the end of service, including cleaning and storing items properly.
Report any malfunctioning kitchen equipment or safety hazards to the Kitchen Manager or Chef on duty in a timely manner.
Support banquet and catering functions by assisting with the setup, breakdown, and transportation of equipment and supplies.
Deep clean kitchen equipment and infrastructure on a scheduled basis, such as ovens, grills, fryers, ventilation hoods, and grease traps.
Help with periodic inventory counts of china, glassware, silverware, and kitchen supplies as directed by management.
Ensure a consistent supply of clean kitchen towels and aprons is available for the culinary staff, managing the flow of soiled and clean linens.
Proactively restock all service lines and cook stations with necessary plates, bowls, and other serviceware before and during service.
Adhere strictly to all health, safety, and sanitation guidelines, including local health department regulations and internal HACCP protocols.
Provide support to other back-of-house team members as needed to ensure a smooth and efficient operation, demonstrating a collaborative spirit.

Required Skills & Competencies

Hard Skills (Technical)

Commercial Dishwasher Operation: Proficiency in operating and performing basic maintenance on high-capacity, commercial-grade dishwashing equipment.
Sanitation and Chemical Handling: Strong knowledge of proper cleaning and sanitizing procedures, and the safe handling, dilution, and storage of cleaning chemicals.
Food Safety Knowledge: Understanding of fundamental food safety standards, such as temperature danger zones and cross-contamination prevention (e.g., ServSafe or Food Handler's certification).
Basic Food Preparation: Ability to perform foundational prep tasks, including proper washing of produce and basic knife skills for chopping and dicing.
Stock Rotation (FIFO): Knowledge of the First-In, First-Out method for organizing and using stock to minimize waste.
Equipment Maintenance: Ability to identify and report equipment malfunctions and perform minor cleaning-related maintenance.

Soft Skills

Physical Stamina and Strength: Ability to stand for extended periods, lift and carry heavy objects (up to 50 lbs), and perform repetitive tasks in a fast-paced environment.
Attention to Detail: Meticulous in cleaning and organization, ensuring that every dish, surface, and corner meets high standards of hygiene.
Time Management and Urgency: Skill in prioritizing tasks effectively to keep up with the demands of a busy kitchen, especially during peak service.
Teamwork and Collaboration: Ability to work effectively and communicate clearly with chefs, cooks, and other staff in a close-knit team environment.
Reliability and Punctuality: A strong work ethic demonstrated by consistent on-time attendance and a dependable performance of duties.
Ability to Follow Instructions: Capable of understanding and executing verbal and written directions precisely and efficiently.
Adaptability: Flexibility to handle changing priorities and assist with various tasks as directed by kitchen leadership.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or equivalent is often preferred but not strictly required. A demonstrated ability to read, write, and follow safety instructions is essential.

Preferred Education:

Certificate or vocational training in culinary arts or hospitality.

Relevant Fields of Study:

Hospitality Management
Culinary Arts

Experience Requirements

Typical Experience Range:

0 - 2 years of experience in a kitchen or food service environment.

Preferred:

Previous experience as a dishwasher, kitchen helper, or in a similar back-of-house role within a high-volume restaurant, hotel, or institutional food service setting is highly advantageous.