Duties and Responsibilities Include

• Ensure the kitchen is clean, well always maintained and organised.
• Ensure that floors are always dry and clean.
• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Adhere to all sanitation guidelines.
• Assist the cooks and servers as and when necessary.
• Collect and remove trash from all areas of the operation following established procedures.
• Dispose of waste as per the hotel and authority standards and adhere to recycling guidelines.
• Ensure waste bin area is kept clean and tidy.
• Carry out general cleaning as directed to including sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers.
• Clean and sanitize pots, pans, utensils, related service ware and other minor equipment routinely used in the kitchen following established procedures.
• Clean and maintain floors and walls in kitchen and dish washing area by following standard procedures.
• Clean large equipment as assigned, following established procedures.
• Consistently adhere to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
• Knowledge and proficiency to operate industrial dish washers.
• Ensure all equipment is clean and in good working order.
• Wash, wipe, sort, stack dishes, and load/unload dishwasher.
• If any breakages or chipped items are found, then remove them from circulation and update the breakage and inventory register.
• Clean, sanitize and close workstations.
• Use and maintain all equipment according to manufacturer and department guidelines.
• Report any maintenance or hazard issues to the Chief Steward.
• Always maintain a clean and safe work environment.

Skills