This is what Kitchen Porters Job looks like, by Roller Freeman 8 hours non stop washing up. 2017 03 18 in The WHITEHALL Garden Centre, Whitchurch, Britsol UK
He's doing it safely, to prevent breaking any plate, the job is like that, if you are too fast, you go home early. Much respect to the kitchen porters.
Yep. That's what I did as a kitchen hand here in Australia. I also went at that speed too. Within a few minutes, I was fired. You got to go crazy fast because if you don't, you won't last!
@@TheTruthIsFiction mate may I know where in Australia did that happen to you? I'm applying for one and I don't want it to them, "Abbey road cafe" in Melbourne. Cheers!
Yh you have very good days and very bad days makes a massive difference too when the main chefs are not in you can just do the jobs with no hassle someone on your back every 5 minutes
in case we have any newbies looking to get into the kitchens and they sign up to a porter job. trust me this isnt what a porter only does. you will no doubt also do everything the chefs request, ie fetch them items, you will be expected to do the prep after a period of time. and you will be expected to be a lot faster. because trust me if shit is building up, and you cant find your 2nd to 5th gear and it gets worse, you arent going to either make any friends in that kitchen or youll be shown the door quicker.
I do 14 hours shifts running 10+ kg trays of food up and down flights of stairs all day whilst keeping on top of dishes for 70 covers through the day. it is brutal overworking. Not to mention like you said, everything in between, doing everything kitchen will ask you for. LETS GOOO
I didn’t take break for my trial because I wanted to crack on and the chef sayed I need to crack on faster and I was wearing yellow gloves and my hand looks dry like grandpas hands😂
This all easy café stuff, plates, mugs, glasses cutlery. Work in a restaurant and you'll find yourself cleaning deep steel pans which stand about knee-high which are pretty heavy and stainless baking trays which don't always fit in the sink or on the table nicely. Dealing with them all day along with lifting and closing the machine lid constantly will get you strain injuries in the wrists in no time, along with the heel pains from standing all day if you haven't got cushioned shoes on your feet. There's then the significance of difference in drying rack space, how items are dried, pressure and heat of water which exits the overhead tap, culinary ware (regarding tray compatibility - the angle plates stack) and length of table at your disposal. If culinary ware is in high demand requiring you to move quickly, not having enough space to place items is the difference between being forced to dry plates maintaining a stacked position as opposed to being able to lay them out individually to allow them to dry without dripping water from the top plate constantly wetting plates you've just dried. I presume many places have heated drying racks to help with this. Then there's "Err 6"
I agree with you. It's so small where I work. I have a tiny ledge at the back of me to place things on and have big shelves to right of it that the chefs put big trays on. So I've no room at all to stack clean stuff on. The sink area for the bin hole is so small I've no where to put dirty plates as the chefs are constantly coming with pans, trays frying pans etc.... that the food hole gets covered over and the chefs tell me off for covering it up! The cheek. I like it but its hard flaming work.
@samanthamarsland7598 Oh I feel ya. I've only been doing it for 6 months, and since then I've actually started developing a few systems which help. I don't know if you (like me) get plastic sink basins full of plates brought from the floor staff as well as items from the kitchen. But my method goes like this: When the shift starts there is already lots waiting for me, which clogs the processing line. So I first assess which items I can quickly get in the dish washing machine and/or any items I can wash by hand quickly and put in their proper storage area. Getting these out the way gives me more space. Then, I start organising it all in a way which keeps all items of the same type stacked together to save space. Then I fill the sink with hot water and soap, and load it with as much as I can without causing and obstruction, making sure to prioritise anything which could really do with soaking for a while. I will let them soak while washing the rest. The same process when a box of plates and stuff is delivered from the floor. Immediately I transfer the plates (while removing food) one at a time and stackign at the beginning of the processing line (or put in sink which is full of water), this helps when it comes to loading the dishwasher and or organising once they're clean. It's easier on the mind and more time efficient to deal with all plates of the same type rather than always processing a mix from wash to dry to to storage. When I get a dishwasher tray out ready, it's usually just a case at this point of running a sponge around the plate once or twice and stacking in the dishwasher tray, and then putting in the dishwasher. I'd recommend a brush tool or something like that to take the strain of your hand. Also, you can flip a dishwashing tray upside down to create a higher table like surface over the sink to put plates on when washing by hand before loading into the dishwasher, this is better for your back. With cuttlery, they're usually brought to me in a plastic pot/tub, a 4 litre tuppleware container to be precise. I'll fill this immediately with hot water while I work on other things to let them soak. I'll prepare a didhwashing tray, which I don't have a cuttlery segment/holder for, so I bring the container as close to it as possible, often I just put the container in the tray while I remove cuttlery one piece at a time, sponge off any immediate grime and place in the dishwashing tray keeping say forks to one side face in the same direction, knives to the other side, and spoons in another seperate area, so that when it comes out the machine I can pick them all up in one go pretty much. That's only if they're really grimy. If they've just been used by customers and not much food on them (or very busy) I just throw it in the dishwasher one time and that usually does it. If not the first time I'll run it again. I'm also focused on what time setting I'm using. If I think it needs it, I'll put it on a 5 minute setting (which always does it) and focus on washing other stuff by hand. With some deep pans with burned rice at the bottom or something analogous to this, you can often use a spoon to scrape the bottom curved edges first before using a scourer or brush, as it conforms well to these curved edges and is strong enough for you to really dig it out. We also have a polyfiller spatula at hand to help dig this stuff up. But honestly, I never go at stuff like this without filling them with hot soapy water first and letting them soak for a while. Sometimes I'll put something like this in the dishwasher immediately, facing upwards to gather hot water rather than filling it myself. Then I'll take it out and let it soak for a while before taking a spoon, spatula and scourer to it. Often this might mean that the dishwasher needs to fill again before it will run a wash, so be mindful of that. If you have any questions, always happy to help a fellow porter.
@@samanthamarsland7598me frrr like i have nowhere to put any clean plates or anything and there is these giant trays and pans and cutlery and there gets so many pots that stack up i have to stop dry half by the time they are dry there are way more pots 😂
@Limeava ye I know, I always aim to get 1 rack ready to get in the machine in that minute, sometimes I've managed to put away a full rack and a full tray, but it has to be easy stuff on the rack if u know what I mean
Washing up is actually a form of therapy. Its good as you can listen to music, make your own methods by abiding by their ways obvs but it is scientifically proven to calm people.
@@nathan2497 haha I’ve been promoted to kitchen assistant now, a lot more responsibilities and chores to carry out but same pay as pot washing😂😂 I prefer it though
@@strengthlove3182 in most cases you have to wash like 20x more dishes at a time while also doing other things like prep or cleaning. In most kp jobs you definitely can't wear gloves if you want to finish work before 5 am.
U RetroGhost it does slow you down, it might be a few seconds but that adds up through the day. As a general rule I find if you don’t absolutely need to do something (health and safety wise) you can be much faster not doing it.
i work in a hotel restaurant, its a bit different than a straight restaurant standing at a sink all day, we have two kitchens, one for functions and a scratch kitchen. i prefer a hotel restaurant as there is a shit load of work to do, from closing down the kitchens to dealing with service to cleaning all the equipment, if you pace your self and organise you can get stuff done quick and ball bust with the foh and chefs, its actually quite a good job depending on where you are. a good kp is a valuble asset for a chef because at the end of the day they dont want to have to clean down 2 kitchens as well as cook and prep. also quite a few kp's have become chefs in their own right or have some food responsibilities.
i've applied for a KP job and they are talking with the head chef today :) I am looking forward to it, i've been out of work a year and I need to get back into work
I was in the same boat mate. Started my KP three weeks ago and loving it. You can be yourself. And if your lucky you get to listen to your own music. Good luck!
@@joedowle5225 i did 3 days but got offered something else. they didn't even pay me and when i messaged them on FB i got blocked. over 150 quid or so, i don't see the point in following it up. I've not been paid before and i'd rathe just walk away... Very sad indeed :(
@@darrenr49 are there any other similar jobs to this where you are not dealing with customers just working hard etc I prefer this kind of work to handling money/ customer service jobs.
@@ocelotrevolver4125 yh he is right ,I have done this job two years ago when I was 18 ,and most of the time it was a busy the restaurant,I hated this job so much ,you had to be really fast with no help at all ,I left it after a month .
The Big porridge pots and custard pots are the worst to wash especially if they are burnt, the green scourers they gave me when I first started in potwash were useless I ended up buying my own heavy duty scourers.
He's got it easy imagine washing big pots constantly I work in the pot wash section in a busy hospital kitchen we used to have a dishwasher machine but it broke down so I have to wash all the pots by hand can you believe that ?
@@morganalvarez5925 yup just got home yesterday was really easy I was fast and they complimented me a lot so I felt good :) I love the people and I work with my brother and his girlfriend the whole environment was super cool
@@yqrose Wow that's cool, it's always nice when you have a friendly team. where I work we feel under a lot of pressure and feel intimidated as they are more concerned that the cleaning schedules are done, we have to clean all the fridges in the kitchen, clean all the ovens after lunch, take down the food waste bins which are very heavy and a lot of other cleaning duties within the catering department, and with just two porters one in platewash and one in potwash, this can be very challenging and stressful, most of the ovens and stoves in the kitchen are very old, and not updated so the porters are having to really struggle to clean the grease and grime it is absolutely shocking as for a national health service hospital kitchen.
Starting work soon as a KP, never worked in a kitchen before, 17 years old and this is my first job in a new chain restaurant in my town. Any tips? Absolutely bricking it.
lifeguard2564 It's really odd that you replied just now as I quit literally 45 minutes ago. I've never worked in a kitchen before and they were confused when I told them I don't know how to use the fryer, hob, the eight different settings on the microwave or how to make any meals at all. I applied for kitchen porter but they were training me to be a kitchen assistant and I was completely in over my head. Won't lie, I've been on the phone crying to one of my friends for 15 minutes because I really wanted this to work as it's my first job, but after 3 days of training I've realized I'm way out of my depth and it was far from just pot washing and chopping vegetables.
lucky have many basket to put the plates/glass. I am doing the dishwash but it is only 2 basket to put that plates/glass and must dry too with limited spaces very narrow
Just enjoying the job, its kinda fun doing that, dishwasher is my first job and its kinda fun sometimes its hardwork but i just enjoying it for some reason😁
Adrian Pavalache.... WELL..,AND YOU ARE ALSO TOO SLOW!!! GETTING A REAL JOB!!!!!.....😂😂😂 DISHWASHING IT'S ONLY FOR TEENAGERS THAT WANT TO MAKE MONEY TO BUY THEY FIRST SKATEBOARD!!! 😂😂😂😂😂😂
@@shaneogrady00 yh true but I never had anyone working with me very rarely and you have to be way quicker than this I did potwash deliveries cleaned around kitchen all on my own you get screwed badly in this job worked like this the head chef would think you were taking the piss lol
Looks awesome but a few hours of that could get pretty exhausting especially when you are first starting out if there's no breaks in there. I would imagine you'd build up endurance and strength and be able to handle it for longer periods once you get past "the hump" but the first few weeks or month or two I could see being hell if you are not used to working at that pace.
@jacob davidson really depends on what I'd expected of you u Usually it doesn't matter as long as the job is done especially when your new to it But yea I would say you should be fine You will get faster and better as you get used to it
@@scruff101collects7 well i actually never hold anyone back even at peak times they always get what they require it’s just that there’s too much at the end of the shift and i am expected to finish within 30 minutes and its like a whole line from all the way to the floor until to the kitchen but unfortunately i finish 30 minutes later😭🤣
"Why can't we all just get along?" - I think you just answered your own question LOL. It's a good video, why so negative? If you're doing this for 12 hours a day you deserve some respect no matter what speed you're going at in my opinion!
There is much more to it than this the stock checking and keeping of food in room temperature and deep cleaning of the machinery aswell as utensils and plates/cutlery was thinking about bren a porter not sure now
I hate working in retail and am thinking about kitchen porter jobs but I have heard really bad things about it - VERY hot environment and chefs being nasty and constantly hassling you, is this true?
Yh for the most part it is true good things for me were it's good exercise not dealing with customers you have to be a hard worker the bad points was the uncomfortable working conditions the main chefs are assholes and work you to the ground and even have you doing other bullshit jobs.
I used to work as kitchen hand (washing dishes and help chefs cook things when busy) and also worked In retail and what i can you is that both have totally different environment. Yes chefs can and will hastle you this happens in every restaurant when they are busy it's the stress talking but it's definitely worth it. It's so therapeutic working in the kitchen theres no other feeling like it.
I wouldn't recommend it to anyone to do it, if you're desperate for money then do it only for a certain time, but real talk, you have to work your ass off, it's hard graft, plus you require to have good stamina, you have to be stand with ya feet for like 10 hours without any break in the middle
I was a kitchen porter before starting college in a neighbouring town 3 years ago and believe me I didn’t like doing it but now I work in a cafe on castle grounds as part of the front of house team in the town that I live but there is the occasional dishwashing which sucks
hello guys i have a question will i get fired if i keep finishing 30 minutes late? i do my absolute best but the things that come to me is alot and very exhausting 😭😭😞😞😭 i dont want to get fired
Basically did this job even though I was an chef apprentice, I understand everyone has to play their part in the kitchen and do some dirty work, honestly ain't for me, quit after 2 shifts, luckily got back into my original college course I applied for. The pay ain't worth the amount of shit you have to do, especially cleaning them big pots full of gravy that won't come off with a scour. Honestly you could find so much better elsewhere. Ps. My hands were fucked.
Yes definitely I do the job myself it's a lot of work. I think most menial minimum wage jobs nowadays you will be overworked my options are slimmer though so I'm not sure what other jobs are ideal for lower skilled individuals.
U know what its a job i’m only 16 and i’ve been working as a KP for 3 days now, and its my first job and you do get the hang of the job after a shift and they will usually have u in for a trial a few days before to train you. I’ll admit it’s fucking hard work but if you have the right mindset and you want money you’ll take it, also it looks very good on your CV as its hard work and most employers know how hard it is
I see in the fight club the strongest and smartest men who've ever lived. I see all this potential and I see squandering. God damn it, an entire generation pumping gas, waiting tables, slaves with white collars, advertising has us chasing cars and clothes, working jobs we hate so we can buy shit we don't need. We're the middle children of the history man, no purpose or place, we have no Great war, no Great depression, our great war is a spiritual war, our great depression is our lives, we've been all raised by television to believe that one day we'd all be millionaires and movie gods and rock stars, but we won't and we're slowly learning that fact. and we're very very pissed off.
He be fucked doing my job i run two machines on two floors at the same time 🤷♂️ carrying plates between floors . There is also a third floor for functions also with a machine on 😅
Just to clarify Dishwasher do washing, human being load dish washer. To reduce dirt build up rinsing is used before, witch is not necessary for dishwasher to wash dishes.
I've got to wash dishes at home and let me tell you it is not fun. There's some days where there's only like 5 minutes worth of dishes and then there's days where there's like an hour's worth of dishes. At least you have all this stuff to wash dishes with I have to do the two sink and dish drying rack method. Obviously because I'm at home. But I will never be a dishwasher for a restaurant or anything like that.
What are FOH doing?? it's their job to scrape and clear plates, though when really busy i do it for them and this person needs waders with all that water, interesting technique seems set up is in a bad place, can't see the trolley where they dump dirty stuff. FOH should clear plates etc.
Wow so foh just dump everything and run? i am fast here, sausage chips and beans? I work fine dining restaurant. I'm good for 7 chefs and 130 customers. Those trays bud! ouch
@@606Pixels this is slow as fuck any big place he would be screwed and destroyed by his boss worked at a big hotel and you have to be way faster than this and do a shit load of other jobs not just washing up
pour moi ce travail plongeur ou plongeuse c'est vraiment de la merde c'est un travail ingrat très difficile très physique et en plus franchement pour le travail qu'on fait on est vraiment mal payé donc leur travail ils peuvent le garder 😂😂😂
Bit bloody obvious he's recording it on a quiet day. He wouldn't have a chance to record it if they were manic 🙄🤦♀️ he's also making sure to stand in a certain way so he doesn't obstruct the camera. It's just an informative video lmao no need to be so pedantic 😅
