Aramark UK are currently looking for a Kitchen Porter to join our team working with our prestigious corporate client, who have six sites spanning across London, Bournemouth, Dublin, Edinburgh, and Luxemburg. Our client, a global financial institution with roots tracing back to 1799, is built on a core principle of delivering exceptional client service - and that’s exactly what we expect from you!
In addition, you’ll play a key role in the exciting reopening of our newly refurbished site. You will help ensure the transition into the brand new space is seamless, operationally strong, and reflective of the exceptional service culture we are committed to delivering.
The role is subject to client vetting.
What do we offer:
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We are offering a full-time position. You will be working 40 hours per week, Monday – Friday, leaving your evenings free - a rarity when you work within culinary/hospitality
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Salary £14.80ph
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A friendly and supportive team environment
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On the job training
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Opportunities for growth and development
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Access to our Employee Benefits App – online GP, Employee Assistance Programme, and 100s of retail discounts
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You will also be joining a talented team, with fabulous career prospects and could lead to all sorts of opportunities – we LOVE to promote from within.
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As we are passionate about developing our people from within, great training is provided. We also offer apprenticeship schemes, so that your learning journey can continue.
A day in the life of a Kitchen Porter:
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Maintain high standards of cleanliness across all kitchen areas, including floors, surfaces, equipment, and storage rooms.
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Wash, dry, and organise all pots, pans, utensils, and crockery to keep service running smoothly.
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Operate dishwashing machines and conduct manual washing when required.
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Ensure waste is collected, sorted, and disposed of properly, following recycling and food‑waste procedures.
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Support deep-clean tasks, including ovens, fridges, extraction, and floor drains.
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Assist chefs with basic food preparation tasks such as peeling, chopping, and portioning (as directed).
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Restock kitchen stations with clean equipment, utensils, and ingredients.
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Maintain organised storage areas, ensuring correct labelling, rotation, and stock positioning.
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Keep deliveries area tidy and support with receiving and putting away stock.
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Work closely with chefs and front-of-house teams to maintain smooth service flow.
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Keep dishwashing and prep areas organised to avoid bottlenecks during busy periods.
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Support closing-down procedures, ensuring all equipment and areas are cleaned and ready for the next day.
