Position: Dishwasher

Reports to: Kitchen Manger(s) / Executive Chef

Job Summary:

Primarily responsible for maintaining kitchen overall cleanliness, equipment and tools cleanliness and organizing. Also responsible for washing dishes, trash and recyclables removal, sweeping and mopping floors, cleaning and detailing equipment.

DUTIES AND RESPONSIBILITIES:

• Ensure the kitchen is clean, well always maintained and organized.
• Ensure floors are dry and clean at all times.
• Operate dish-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.
• Collects and removes 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 storage area is always kept clean and tidy.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.
• Cleans and sanitizes dishes and related service ware following established procedures.
• Cleans large equipment as assigned, following established procedures.
• Consistently adheres 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.
• Check all chemical levels and inventory.
• Wash, Wipe, Sort, stack dishes, and load/unload dishwasher.
• Wash, Wipe, Sort, stack and store all cleaned items in an organized and safe manner.
• If any breakages or chipped items found, then remove them from circulation.
• Clean, sanitize and close workstations.
• Uses and maintains all equipment's according to manufacturer and department guidelines.
• Report any maintenance or hazard issues to the kitchen manager (s).
• Always maintain a clean and safe work environment.
• Other duties as assigned.

EDUCATION:
High school or equivalent diploma.

EXPERIENCE:

Previous experience in similar role and knowledge of basic food hygiene.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to maintain a stationary position; move; be able to operate/use, objects, tools or controls; ascend/descend stairs; have the ability to position one’s self to preform various tasks; communicate with guests and staff; distinguish flavors. The employee must occasionally move up to 75 pounds. Must be able to detect objects close-up and at a distance, determine color and depth, and observe surroundings. Employee may be exposed to various allergens and is required to spend the majority of time on his/her feet and maintain a stationary position or move without a break for up to six (6) hours.

The noise level in the work environment is usually moderate.