Ensure the kitchen is clean, well-maintained, and organized at all times.
Ensure floors are dry and clean at all times.
Operate pot-washing machinery and maintain a hygienic working environment by hygiene regulations and company standards.
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 the waste bin area is kept clean and tidy.
Carry out general cleaning as directed including sweeping, mopping up, washing up, and emptying 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 dishwashing area by following standard procedures.
Cleans and sanitizes dishes and related service ware following established procedures.
Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
Check all chemical levels and inventory.
If any breakages or chipped items are found then remove them from circulation and update the breakage and inventory register.
Uses and maintains all equipment according to manufacturer and department guidelines.
Report any maintenance or hazard issues to the chief steward/stewarding manager.
Assist in light food preparation as directed by the manager or chef on duty.
Assist in serving food and beverages to the residents in the dining room.
