Kitchen Porter Training: Essential Skills for Food Service

Introduction to Kitchen Porter:Explore the role and responsibilities of a Kitchen Porter within a food service establishment.Understand the importance of teamwork, communication, and professionalism in a kitchen environment.

Tools and Equipment:Gain hands-on knowledge of the various tools and equipment used in a commercial kitchen.Learn proper usage, maintenance, and safety practices associated with kitchen tools.

Dishwashing and Kitchen Maintenance:Master efficient dishwashing techniques to ensure a smooth flow of kitchen operations.Understand the significance of maintaining a clean and organized kitchen space for optimal functionality.

Cleaning and Sanitation:Explore best practices for maintaining high standards of cleanliness and sanitation in the kitchen.Learn about different cleaning agents, sanitization methods, and their application in a commercial kitchen.

Kitchen Safety:Prioritize safety in the kitchen by identifying potential hazards and implementing preventive measures.Familiarize yourself with emergency procedures and the proper use of safety equipment.

Inventory Management:Acquire skills in managing inventory to minimize waste and ensure the availability of essential supplies.Understand the importance of accurate record-keeping and effective communication regarding inventory levels.

Introduction to HACCP :Learn the fundamentals of HACCP and its role in ensuring food safety.Understand the seven principles of HACCP and their application in identifying, preventing, and controlling food safety hazards.

Principles of HACCP:Delve deeper into the principles of HACCP, exploring each step in the process.Gain practical insights into implementing HACCP principles within a kitchen setting.