Ensured the kitchen is clean, well maintained and organized at all times.
• Ensured floors are dry and clean at all times.
• Operated pot-washing machinery and maintain a hygienic working environment
• Adhered to all sanitation guidelines.
• Assisted the Cooks and Severed as and when necessary.
• Collected and removed trash from all areas of the operation.
• Disposed waste as per the Hotel / Restaurant and authority standards.
• Ensured waste bin area is kept clean and tidy.
• Carried out general cleaning as directed to include sweeping, mopping up & washing.
• Cleaned and sanitized pots, pans, utensils, and other minor equipment routinely used.
• Cleaned and maintained floors and walls in kitchen and dish washing area.
• Cleaned and sanitized dishes and related service ware following established procedures.
• Cleaned large equipment’s as assigned, following established procedures.
• Consistently adhered to SDS (Safety Data Sheet) for safe use of chemicals.
• Knowledge and proficiency to operate industrial dish washers.
• Ensured all equipment’s are clean and in good working order.
• Checked all chemical levels and inventory.
• Washed, Wiped, Sorted, stack dishes, and load/unload dishwasher
• Washed, Wiped, Sorted, stack and store all cleaned items in an organized & safe manner.
• Removed breakages or chipped items found then removed them from circulation.
• Updated the breakage and inventory register.
• Cleaned, sanitized and closed workstations.
• Used and maintained all equipment's according to manufacturer & department guidelines.
• Reported any maintenance or hazard issues to the chief steward / stewarding manager.
• Assisted in light food preparation as directed by manager or chef on duty.
• Assisted in serving food and beverages to the residents in the dining room.