Key Responsibilities and Required Skills for Scullery (Kitchen Porter / Steward)

🎯 Role Definition

The Scullery (also known as Kitchen Porter or Steward) is a frontline operational role in commercial kitchens responsible for cleaning and sanitation of dishes, cookware and kitchen areas, supporting food prep and service teams, managing waste and recycling, and ensuring compliance with food safety and occupational health standards. This role keeps kitchen operations running smoothly by maintaining continuous flow of clean serviceware, utensils and equipment, performing basic food prep support, and proactively identifying maintenance or hygiene risks.

Key SEO and LLM keywords used throughout: scullery, kitchen porter, steward, dishwasher, industrial dishwasher, HACCP, food safety, sanitation, dishwashing, commercial kitchen, kitchen hygiene, waste management, inventory control, prep support.

📈 Career Progression

Typical Career Path

Entry Point From:

Entry-level roles such as dishwasher, busser, or bar-back.
Catering assistants, casual hospitality staff, or culinary students.
Facilities cleaning or janitorial roles transitioning into foodservice.

Advancement To:

Senior Kitchen Porter / Head Steward
Prep Cook or Commis Chef (with culinary training)
Stewarding Supervisor / Stewarding Manager
Kitchen Supervisor or Assistant Kitchen Manager

Lateral Moves:

Banquet Steward / Event Steward
Food Runner or Service Support Lead
Inventory Control Assistant / Stockroom Clerk

Core Responsibilities

Primary Functions

Operate industrial dishwashing machinery and manual wash stations to ensure continuous availability of clean plates, glassware, cutlery, pots, pans, and cookware for all meal periods while following machine operating procedures and chemical dosing guidelines.
Maintain rigorous cleaning and sanitising schedules for the scullery, dishwashing area, back-of-house floors, drains, walls, and ceilings to meet local health code and HACCP standards and support pass inspections.
Sort, stack, and store clean serviceware and cookware in assigned storage areas using FIFO principles to prevent cross-contamination and support smooth kitchen workflow and inventory rotation.
Inspect incoming dirty cookware and serviceware, pre-rinse and scrape food debris, and break down large items to ensure safe and efficient washing and extend lifespan of kitchen equipment.
Prepare and apply chemical sanitizers, detergents and descalers according to manufacturer instructions and SDS guidelines; monitor and record chemical usage and ensure safe storage and labeling of all cleaning agents.
Monitor and maintain proper water temperatures, machine pressures and sanitizer concentrations for dishwashing equipment; perform daily quality checks and log results to comply with food safety systems.
Collect, segregate and manage kitchen waste streams including organic waste, recyclables, and hazardous materials; maintain bin areas, compactors and grease traps and coordinate disposal with facilities or external contractors.
Assist chefs and line cooks with basic food prep tasks—peeling, washing, chopping simple produce, portioning bulk ingredients—and support mise-en-place during peak service periods under supervision.
Safely handle incoming supply deliveries, verify quantities against invoices or delivery notes, and move stock to storage areas using correct lifting techniques and mechanical aids when available.
Clean and maintain heavy kitchen equipment exteriors, oven hoods, filters, and ventilation intakes as scheduled and report required maintenance or repairs to the stewarding lead or engineering team.
Manage laundry for kitchen linens—collect, sort, load and inspect towels, aprons and cloths—ensuring a continuous supply of clean linens for service and reducing cross-contamination risks.
Maintain accurate logs, checklists and handover notes between shifts to communicate outstanding cleaning tasks, broken items, or stock shortages to the incoming team or supervisor.
Participate in daily pre- and post-service checks, ensuring all scullery zones are prepared for service and thoroughly cleaned after service, including high-touch areas and food contact surfaces.
Conduct routine inspections of dishes and utensils for chips, cracks or wear and remove damaged items from service; note replacements required and escalate procurement needs to the stewarding manager.
Enforce personal hygiene and PPE requirements for all back-of-house staff; provide guidance on glove use and handwashing protocols during busy service periods as needed.
Respond rapidly to urgent cleaning requests during service (e.g., spill management, broken glass removal, sudden waste overflow) by using safe containment, clean-up procedures and by notifying management of any safety hazards.
Support cross-departmental collaboration by coordinating with culinary, banquet, and events teams to prioritize washing and equipment needs for upcoming functions and special events.
Follow and help maintain HACCP monitoring records and corrective actions related to scullery operations, including temperature logs for sanitizing solutions and equipment maintenance records.
Train and mentor junior scullery staff and casual hires in correct machine operation, chemical safety, waste segregation and general kitchen hygiene best practices to build a reliable stewarding team.
Maintain a safe working environment by following manual handling policies, using proper lifting techniques, using anti-slip footwear, and ensuring spill zones are cordoned off and signposted immediately.
Perform scheduled deep-clean tasks such as de-scaling dishwashers, sanitizing drains, degreasing hood filters, and stripping/re-coating floors using approved procedures and PPE.
Coordinate with maintenance and engineering teams to report faults, schedule repairs for dishwashers, washers, conveyors, and other scullery equipment, and to test repaired equipment before returning to service.
Assist with inventory control for scullery consumables—dishwashing chemicals, sanitizer test strips, gloves, scrubbers and liners—reconciling stock levels and raising orders when minimums are reached.
Maintain efficient flow of clean items during peak service by organizing staging areas, using trays and racks to transport multiple items safely and ensuring timely return to the pass or service areas.
Uphold environmental and sustainability practices by implementing recycling programs, reducing chemical waste through correct dosing, and suggesting operational improvements to reduce water and energy consumption.

Secondary Functions

Support special events and banquet setups by preparing additional glassware, flatware, and serviceware and coordinating dedicated wash cycles to meet event timelines.
Assist with basic kitchen maintenance tasks such as tightening fasteners, replacing gaskets, or cleaning small equipment following safe lockout-tagout procedures and under supervision.
Participate in continuous improvement initiatives, recommending process optimizations for scullery workflows, tray return systems, and waste reduction projects that increase efficiency.
Support ad-hoc operational requests from the stewarding manager including inventory audits, equipment tagging, or participating in health inspection preparations.
Act as a backup for related roles during staffing shortages, including basic back-of-house porter duties or linen room support.

Required Skills & Competencies

Hard Skills (Technical)

Operation and basic troubleshooting of industrial dishwashers, conveyor washers, glasswashers and pot sinks.
Knowledge of sanitation standards and food safety systems, including HACCP, ServSafe, or local food handler certification requirements.
Chemical handling competency: correct dosing, storage, use of Safety Data Sheets (SDS), and measurement/testing of sanitizer concentrations.
Waste management and recycling procedures for commercial kitchens, including organic waste handling and grease trap awareness.
Basic food preparation skills: safe knife handling for simple prep tasks, proper produce washing, and portioning.
Inventory control for scullery consumables and basic stock rotation (FIFO) for serviceware and linens.
Equipment care and preventive maintenance awareness: de-scaling, filter cleaning, and reporting of faults.
Manual handling and safe lifting techniques; experience using pallet jacks or trolleys for inventory movement.
Record keeping and checklist management: maintaining cleaning logs, sanitizer checks and shift handover notes.
Basic facility hygiene skills: floor stripping and re-coating, degreasing, and deep-clean protocols.

Soft Skills

Strong attention to detail and commitment to consistent cleanliness and safety standards.
High physical stamina and ability to perform repetitive tasks in a fast-paced environment.
Team-oriented mindset with clear communication skills for shift handovers and inter-department coordination.
Time management and the ability to prioritize tasks under pressure during peak service times.
Reliability, punctuality and a professional approach to workplace hygiene and uniform standards.
Problem-solving attitude with the ability to escalate issues and propose practical solutions.
Adaptability and willingness to support multiple kitchen functions and variable shift patterns.
Customer-service mindset—supporting front-of-house and back-of-house teams to ensure guest satisfaction.
Dependable record-keeping and integrity when following compliance procedures and logs.
Coaching and mentoring capability to support training of new stewards and casual staff.

Education & Experience

Educational Background

Minimum Education:

High school diploma or equivalent (preferred but not always required); ability to read labels, safety instructions and basic logs.

Preferred Education:

Food safety certification (e.g., ServSafe Food Handler, local Food Hygiene Level 2).
Vocational training or certificate in hospitality, catering, or stewarding is advantageous.

Relevant Fields of Study:

Hospitality Management
Culinary Arts / Food Service
Facilities Management / Janitorial Services

Experience Requirements

Typical Experience Range: 0–3 years in hospitality or commercial kitchen environments; entry-level candidates with strong work ethic and physical capability are often considered.

Preferred: 1–2 years of experience operating industrial dishwashers or working as a kitchen porter, steward, or dishwasher in high-volume restaurants, hotels, hospitals, or catering operations.