Sculler

Reporting Line: Reports to the Head Chef, Sous Chef, or designated Kitchen Supervisor.

Purpose

The purpose of the Sculler role is to support the kitchen and restaurant team by maintaining a clean, hygienic, and well-organised scullery and back-of-house cleaning area. The role is responsible for ensuring that crockery, cutlery, glassware, kitchen utensils, pots, pans, and food-contact equipment are washed, sanitised, dried, and stored correctly in line with food safety, hygiene, and operational standards. This position is suited to a reliable and physically capable individual who can work efficiently during busy service periods, follow instructions accurately, and contribute to a clean, safe, and well-functioning kitchen environment.

Key Responsibilities and Duties

• Manual warewashing (3 sink method): Scrape/pre rinse; wash in hot detergent solution; rinse with clean water; sanitise using approved sanitiser at the correct strength and contact time; air dry (no towel drying); change water when dirty and at defined intervals.
• Dish machine operation: Start up, load correctly (no overcrowding), and monitor wash/rinse performance; check gauges against the machine’s data plate; keep arms/jets clear; de scale/de lime as scheduled; shut down and clean filters/sumps at close.
• Sanitiser control & records: Use test strips to verify sanitiser concentration (and/or final rinse sanitizer for chemical machines); log checks and corrective actions; escalate faults immediately (e.g., low chemical feed, low rinse temperature, poor drying, persistent soiling).
• Segregation & contamination prevention: Separate “dirty return” flow from “clean store” flow; keep chemicals away from food-contact items; handle broken glass/sharps safely; support allergen cross-contact control by ensuring properly cleaned/sanitised utensils for allergen-free tasks (R146 awareness).
• Scullery cleanliness & safety: Maintain dry/non-slip floors (wet-floor controls), clear walkways, and tidy racking; manage heat/steam exposure; wear appropriate PPE (aprons, gloves, non-slip shoes); follow safe manual handling for racks and heavy pots.
• Waste & oil management: Remove waste from the station frequently; keep bins lidded and clean; manage cardboard/plastics/recyclables; assist with used-oil handling per site process; respond to spills promptly with spill kits.
• Load shedding/utility interruptions: Follow contingency SOPs for warewashing if hot water, power or extractor capacity is reduced (prioritise critical utensils, switch to manual method where safe, pause use if sanitising controls cannot be met, and communicate constraints to the Chef/Sous).

Education and Qualifications

• Education: Basic literacy and numeracy required (equivalent to primary or lower secondary education)
• Certifications/Licenses: None required on entry, Food Safety / Hygiene awareness training to be completed within probation
• Other Qualifications: None required, prior hospitality exposure advantageous

Experience

• Required Experience: No prior experience required, training provided on-site
• Preferred Experience: 3 to 12 months’ experience in a professional kitchen, scullery, or cleaning environment. Experience in high-volume restaurant or hotel operations is advantageous

Knowledge – Skills and Competencies

Technical/Professional Skills:

• Correct use of dishwashing machines and 3-sink method
• Understanding of hygiene and sanitation standards
• Safe handling of chemicals and cleaning agents
• Ability to organise and maintain clean storage and racking systems
• Basic awareness of kitchen flow and separation of clean vs dirty areas

Behavioural Competencies:

• High level of discipline and consistency
• Strong work ethic and physical stamina
• Ability to work under pressure during peak service
• Reliability and punctuality
• Attention to cleanliness and detail

Communication Skills:

• Basic communication with chefs and team members
• Ability to follow instructions clearly and respond quickly during service

Languages:

• Basic English required
• Additional local language is advantageous

Application Question(s):

• Do you have basic literacy and numeracy skills?

Experience:

• prior hospitality: 2 years (Required)

License/Certification:

• Food Safety / Hygiene awareness (Required)

Work Location: In person