Definition of kitchen porter

The term "kitchen porter" can be traced back to the early 20th century when commercial kitchens started to become more sophisticated and complex. The role of a kitchen porter, also known as a kitchen hand or dishwasher, evolved from that of a simple scullery maid or boy who washed dishes by hand. The word "porter" comes from the French "porteur," which means "carrier." Initially, in the medieval period, a porter was someone who carried heavy loads, such as food, water, or luggage. This role changed little until the 18th century when the introduction of plate glass windows and the rise of department stores made porters indispensable in urban areas. In restaurants, hotels, and other establishments, porters became responsible for transferring goods, luggage, and food between rooms and kitchens, as well as cleaning and maintaining the premises. The kitchen porter, in particular, was essential in ensuring a smooth and hygienic operation in busy kitchens. They were responsible for various tasks, such as clearing dishes, loading and unloading dishwashers, recycling waste, and maintaining cleanliness and order in the kitchen. In addition, the role was often entry-level, allowing young people to gain experience and skills in the hospitality industry. In summary, the term "kitchen porter" originated from the role of a carrier or a waiter in medieval times, with its significance and responsibilities evolving over time to meet the demands of commercial kitchens during the 20th century. Today, the role has become increasingly complex, with kitchen porters sometimes required to operate sophisticated kitchen equipment, such as dishwashers, food processors, and meat slicers, as well as following strict health and safety protocols.