Structure:

This designation reports to the Head Chef

General Accountabilities:

Primarily responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, China ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment’s etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with the SOP.

Specific Accountabilities:

· 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 in accordance with hygiene regulations and camp standards.

· Adhere to all sanitation guidelines.

· Assist the Chefs and Waiters as and when necessary.

· Collects and removes trash from all areas of the operation following established procedures.

· Dispose of waste as per the camp standards and ensure waste bin area is 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 and inform the F & B Manager

· Report any maintenance or hazard issues to the Direct line Manager.

· Adhere to complete/standard uniform, grooming and appearance standards consistently.

· Comply with property security, fire regulations, including food and all health and safety legislation

· Other duties as assigned by Management.

Educational and Experience Requirements:

· 1-year similar work experience

· A high level of organizational and multitasking skills is required.

· You should have the ability to work independently.

Working Conditions:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. There may be opportunities to cover for managers or supervisors in their absences and performance will be evaluated, documented and taken into consideration for individual growth and development.