Kitchen Porter CV Example
Updated 18 June 2026
A strong kitchen porter CV proves you can handle the physical demands, maintain hygiene standards, and keep pace during service. Whether you're writing your first kitchen porter CV with no experience or you've worked in high-volume kitchens for years, this guide shows you how to structure your CV, quantify your impact, and position yourself for the role.
Kitchen Porter CV examples
Entry-Level Kitchen Porter (No Experience)
JuniorMotivated and reliable individual seeking a kitchen porter role to begin a career in hospitality. Level 2 Food Safety and Hygiene certified, with experience working at pace in a busy café environment. Available for evening, weekend, and split shifts, with a strong interest in progressing toward commis chef work.
Why it works: Leads with Food Safety certification and transferable skills from hospitality, quantifies availability, and signals ambition to progress.
Experienced Kitchen Porter
Mid-levelReliable and hardworking kitchen porter with three years' experience in high-volume, fast-paced restaurant kitchens. Level 2 Food Safety certified, with a proven track record of maintaining hygiene standards, supporting chef teams during busy service, and assisting with basic food preparation. Fully flexible for shifts and eager to develop toward commis chef responsibilities.
Why it works: Quantifies throughput and waste reduction across multiple kitchens, evidences progression support from chefs, and shows consistent reliability.
Senior Kitchen Porter / KP Supervisor
SeniorExperienced kitchen porter with six years in high-volume hotel and restaurant kitchens, now supervising a team of four KPs in a 200-cover operation. Level 2 Food Safety certified with strong knowledge of HACCP, waste management, and equipment maintenance. Proven ability to train new starters, maintain 5-star hygiene standards, and support head chefs during peak service. Seeking a senior KP or commis chef role to continue career progression.
Why it works: Demonstrates leadership of KP team, training responsibility, and measurable impact on hygiene standards and efficiency across a large operation.
How to write a kitchen porter CV
CV format and length
Keep your kitchen porter CV to one page if you have less than three years' experience, two pages maximum for senior KP or supervisory roles. Use reverse-chronological order: most recent role first. If you have no kitchen experience, swap the work-history section for an Essential Skills section and place your education (including your Food Safety certificate) before any work experience. This skills-based format lets you lead with what you can do rather than where you've done it.
Section order and what to include
| Section | What to include |
|---|---|
| Personal statement | 2–3 sentences: years of experience, type/size of kitchens, key strengths (reliability, Food Safety cert, flexibility), and any progression ambition. |
| Contact details | Name, mobile, email, location (city), LinkedIn (optional). No photo, no date of birth. |
| Skills | 8–12 hard skills: Food Safety certificate, pot wash, operating dishwashers/compactors, handling cleaning chemicals, waste disposal, working under pressure. |
| Work experience (or Essential Skills if no experience) | Reverse-chronological. 3–4 bullets per role, each with a number. Highlight throughput, hygiene compliance, teamwork with chefs. |
| Education and qualifications | Lead with Level 2 Food Safety and Hygiene for Catering. GCSEs and any culinary courses follow. |
| Additional info (optional) | Availability (evenings/weekends), languages, culinary interests, volunteering. |
Personal statement
State how many years you've worked and the type/size of kitchens: "high-volume, fast-paced restaurant kitchens" or "120-cover hotel kitchen." If you have no kitchen experience, lead with your Food Safety certificate, transferable skills (working at pace, physical stamina), and enthusiasm for hospitality. Always mention your availability for shifts and any ambition to progress toward commis chef work.
Experience bullets
Every bullet needs a number. Not "responsible for washing dishes" but "washed and restocked up to 300 items per evening service for a team of 10 chefs." Quantify throughput (covers, dishes per shift), waste reduction percentages, or the size of the team you supported. Frame teamwork as working alongside chefs under pressure: understanding instructions fast, keeping chefs updated on task status, and asking when unclear.
Skills
List kitchen-specific hard skills, not just generic cleaning. Include: handling cleaning chemicals safely, operating commercial dishwashers and compactors, pot wash throughput, waste disposal and recycling, and any basic food prep. Emphasise physical stamina and the ability to work under pressure during busy service. These signal you can do the actual KP job from day one.
Education and certifications
Your Level 2 Food Safety and Hygiene for Catering certificate goes first. Formal academic qualifications (GCSEs, A-levels) are not required for kitchen porter roles, so keep them brief. If you're enrolled on a Level 1 Food Preparation or Commis Chef course, mention it in Additional Info to show progression intent.
Availability and flexibility
State your availability explicitly: "Full availability for evening, weekend, and split shifts" or "Available Monday to Sunday including bank holidays." Kitchen porter rotas revolve around service times, so flagging this upfront is a direct hiring signal and saves everyone time.
Personal statement examples
Reliable and hardworking kitchen porter with three years' experience in high-volume, fast-paced restaurant kitchens. Level 2 Food Safety certified, with a proven track record of maintaining hygiene standards, supporting chef teams during busy service, and assisting with basic food preparation. Fully flexible for shifts and eager to develop toward commis chef responsibilities.
Hard-working and reliable person looking for a kitchen porter role to use my skills and grow. A good team player who is passionate about helping in the kitchen and learning new things. Available to start immediately.
Writing your experience
The result-plus-metric pattern
Every achievement bullet should follow this shape: action verb + task + measurable result. Not "Responsible for washing dishes" but "Washed and restocked up to 300 items per evening service for a team of 10 chefs." The number (300 items, 10 chefs) turns a routine duty into evidence of throughput and reliability.
Before and after examples
| Weak (no numbers, generic) | Strong (quantified, specific) |
|---|---|
| Responsible for keeping the kitchen clean and tidy. | Maintained cleanliness and organisation of equipment for a team of 12 chefs in a 120-cover restaurant, washing and restocking up to 300 items per evening service. |
| Worked well under pressure during busy periods. | Supported kitchen operations during 200+ cover weekend services, maintaining pot wash throughput and ensuring chefs had clean equipment throughout service. |
| Helped chefs with food preparation tasks. | Assisted with basic prep tasks including vegetable preparation and stock making, freeing up 2 hours of chef time daily. |
| Good team player who communicates well. | Worked closely with sous chef to maintain mise en place stations, restocking ingredients and keeping chefs updated on task status during service. |
Action verbs for kitchen porter CVs
Use verbs that convey speed, reliability, and physical work: maintained, operated, washed, restocked, supported, assisted, reduced, completed, implemented, covered, demonstrated, ensured, collaborated, communicated. Avoid passive phrasing like "was responsible for" or "duties included."
Teamwork means working with chefs under pressure
Don't write "good team player." Frame teamwork as working alongside chefs and service staff under pressure: understanding instructions quickly, asking when unclear, keeping chefs updated on task status, and maintaining the flow of clean equipment during service. KP teamwork is about keeping the line moving, not generic collaboration.
Key skills & ATS keywords
Hard skills
Soft skills
ATS keywords
Education & certifications
Lead with your Food Safety certificate
Your Level 2 Food Safety and Hygiene for Catering certificate is the most important qualification for a kitchen porter role. It's often legally mandated and always the first thing hiring managers look for. Put it at the top of your education section, above GCSEs or any other qualifications. If you passed with distinction or merit, mention it. If you don't have it yet, book the course now (many colleges and online providers offer it, and it takes 1–2 days) and list it as "In progress, due to complete [month/year]."
Other valuable certifications
These aren't required but they strengthen your CV:
- Level 2 Award in Health and Safety in the Workplace (CIEH or equivalent), shows you understand risk assessments, manual handling, and accident prevention.
- Allergen Awareness for Catering, increasingly important as allergen regulations tighten.
- Manual Handling Certificate, relevant if you're lifting heavy pots, moving stock, or operating compactors.
- Level 1 Food Preparation and Cooking, signals ambition to progress toward commis chef work.
List these in an Achievements or Certifications section, or fold them into your education section if space is tight.
GCSEs and formal education
Formal academic qualifications are not required for kitchen porter roles. If you have GCSEs (especially English and Maths), list them briefly: "GCSEs including English (Grade 5) and Maths (Grade 4)." If you don't have GCSEs, leave this section out entirely and lead with your Food Safety certificate and any work experience or transferable skills.
Showing progression intent
If you're enrolled on a culinary course (Level 1 Food Prep, Level 2 Commis Chef, NVQ in Professional Cookery), mention it in your Additional Info or Education section. Employers value KPs who want to progress because it signals long-term commitment and reduces turnover. Even if you're just shadowing a commis chef during prep shifts or watching chef tutorials at home, note it under Interests to show genuine enthusiasm for the trade.
Common mistakes to avoid
Writing a long, waffly personal statement that lists generic qualities without specifics.
Keep it to 2–3 sentences. State your experience level, the type/size of kitchens you've worked in, your Food Safety certificate, and your availability. Example: "Reliable kitchen porter with three years in high-volume restaurant kitchens. Level 2 Food Safety certified, fully flexible for evening and weekend shifts, and eager to progress toward commis chef work."
Listing skills with no backing example ("works well under pressure," "good team player").
Every skill claim must be evidenced by a concrete example or number in your experience bullets. Don't write "works well under pressure", write "Supported kitchen operations during 200+ cover weekend services, maintaining pot wash throughput throughout service."
Using vague duties instead of quantified achievements ("responsible for washing dishes").
Add numbers: "Washed and restocked up to 300 items per evening service for a team of 10 chefs." Quantify throughput, covers handled, waste reduced, or the size of the team you supported.
Burying your Level 2 Food Safety certificate or leaving it off entirely.
Put it at the top of your education section. It's the single most valued qualification for kitchen porters and is often legally required, so make it easy to spot.
Not stating your availability for shift work.
Kitchen porter rotas revolve around service times. Explicitly state your availability: "Full availability for evening, weekend, and split shifts" or "Available Monday to Sunday including bank holidays." This is a direct hiring signal.
Providing unverified or out-of-date references.
List two professional references (ideally a head chef, kitchen manager, or supervisor) with current contact details. Ask permission first and let them know they may be contacted. If you have no kitchen references, use a manager from any hospitality, retail, or manual role who can vouch for your reliability and work ethic.
Junior vs senior: what changes
| Aspect | Junior | Senior |
|---|---|---|
| Personal statement | Leads with Food Safety certificate, transferable skills (café, warehouse, cleaning), and enthusiasm for hospitality. Mentions availability and willingness to learn. | Leads with years of experience, type/size of kitchens, and any supervisory or training responsibilities. Highlights reliability, hygiene compliance, and progression toward commis chef work. |
| Experience bullets | Focuses on transferable skills from non-kitchen roles: working at pace, physical stamina, following hygiene procedures, covering shifts. Numbers are smaller (80 covers, 150 items per shift). | Quantifies high-volume throughput (200+ covers, 400 items per shift), waste reduction percentages, team size supported, and any training or supervisory duties. Shows impact on hygiene ratings and efficiency. |
| Skills section | Emphasises core KP skills (pot wash, operating dishwashers, handling cleaning chemicals, working under pressure) plus Food Safety certificate. May include one or two transferable skills from previous roles. | Includes advanced skills: supervising KP teams, training new starters, HACCP implementation, equipment maintenance, waste management, and basic food prep. Shows breadth and depth. |
| Education and certifications | Level 2 Food Safety certificate (or in progress), GCSEs if applicable. May mention enrollment on a Level 1 Food Prep course to show progression intent. | Level 2 Food Safety plus additional certifications (Health and Safety, Allergen Awareness, Manual Handling). Often includes Level 1 Food Prep or progress toward Level 2 Commis Chef qualification. |
| Progression and ambition | States interest in progressing toward commis chef work. May mention culinary interests (home cooking, watching chef tutorials) to show genuine enthusiasm. | Demonstrates active progression: shadowing commis chefs, enrolled on culinary courses, assisting with food prep during shifts. May have received recognition (Employee of the Quarter) or be ready to step into commis or senior KP roles. |
| Availability and flexibility | States full availability for evenings, weekends, and split shifts. May highlight reliability by noting additional shifts covered at short notice. | Full flexibility is assumed. May note willingness to cover bank holidays, manage KP rota, or train new starters outside normal shifts. Reliability is evidenced by years of service and recognition. |