Dishwasher

REPORTS TO:                         Head Chef, Sous Chef, Head Sushi Chef, Sushi Sous Chef

GENERAL PURPOSE:                    

To maintain the highest standard of cleanliness and tidiness of all food and drink preparation areas of the restaurant.

 Note: This is not an all inclusive list. Additional duties may be assigned.

·         Maintaining cleanliness and tidiness of all Food and drink preparation areas.

·         Carrying out daily and periodical cleaning duties as directed by Management.

·         Making sure all cleaning tasks are carried out as per required standards.

·         Advising Head Chef or Manager on duty of any shortages or damages to the equipment.

·         Working together with all kitchen staff, assisting in food prep.

·         Reporting any unsafe practices or Health and Safety hazards to Head Chef or Manager on duty.

·         Actively contributing to pest monitoring and reporting any signs of pests to the Head Chef and General Manager.

·         Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.

·         Ensures that all potential and real hazards are reported and reduced immediately.

·         Ensures that employees work in a safe manner that does not harm or injure self or others.

·         Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.

·          Keep the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct.

·         Complying with all company procedures and policies regarding fire, health & safety and food safety.

·         To provide a friendly, courteous and professional service at all times.

·         To ensure good communication with all your colleagues and superiors.

·         To service and be responsible for all assigned area.

·         To ensure the overall cleanliness of all areas of the restaurant at all times.

·         Carry out any reasonable requests made by Management.

·         Kitchens and food preparation areas: Cleans and disinfects sinks, countertops, machinery, ovens, grills, refrigerators, air duct, canopies filters, floors, etc. Replenishes cleaning supplies. Polishes metalwork, deep cleaning large equipment.

·         Floors: Sweeps, mops, vacuums, and scrubs floors using brooms, mops and vacuum cleaners. Other floor work may be required such as: scrubbing or degreasing.

·         Dust: Dusts equipment, partitions, etc.

·         Other Duties / Periodical deep cleaning: Cleans mats, staff toilets, changing rooms, basement, and outdoor restaurant areas. Washes walls and woodwork. Washes windows, door panels and stone.

·         Dishwashing and washing all operating, service equipment.

·         Placing all operating equipment in correct place.

·         Emptying waste bins and recyclables and transporting waste to disposal area.

ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses.

·         Actively participate in weekly / monthly departmental meetings and any other meetings that you are required to attend.

·         Actively participate in addressing complaints and resolving problems.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to:

·         Walk and stand.

·         Climb.

·         Bend forward.

·         Kneel down.

·         Crawl.

·         Reach and grasp.

·         Push and pull objects.

·         Lift and/or move up to 25 lbs, sometimes over shoulder.

·         Repetitive bending and lifting of items.

·         Repetitive arm movements.

·         Use machinery

GENERAL DUTIES:

·         Maintains own working area, materials and company property clean, tidy and in good shape; reporting defective materials and equipment to Head Chef or Management.

·         Attend any meeting or training session as required by Management.

·         Maintains a safe and hygienic work environment.

·         Is conversant and complies with:

1.    The company fire and health and safety procedures

2.    The company security procedures

3.    The property facilities

4.    Licensing regulations

5.    Operation standards and departmental procedures

 

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

Personal Skills:

·         6 months - 1 years' experience

·         Ability to communicate with customers and peers with a friendly and positive attitude.

·         Self motivated and flexible.

·         Lively and enthusiastic.

·         Ability to handle difficult situations successfully

·         Good organizational skills

REPORTS TO:                         Head Chef, Sous Chef, Head Sushi Chef, Sushi Sous Chef

GENERAL PURPOSE:                    

To maintain the highest standard of cleanliness and tidiness of all food and drink preparation areas of the restaurant.

 Note: This is not an all inclusive list. Additional duties may be assigned.

·         Maintaining cleanliness and tidiness of all Food and drink preparation areas.

·         Carrying out daily and periodical cleaning duties as directed by Management.

·         Making sure all cleaning tasks are carried out as per required standards.

·         Advising Head Chef or Manager on duty of any shortages or damages to the equipment.

·         Working together with all kitchen staff, assisting in food prep.

·         Reporting any unsafe practices or Health and Safety hazards to Head Chef or Manager on duty.

·         Actively contributing to pest monitoring and reporting any signs of pests to the Head Chef and General Manager.

·         Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.

·         Ensures that all potential and real hazards are reported and reduced immediately.

·         Ensures that employees work in a safe manner that does not harm or injure self or others.

·         Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.

·          Keep the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct.

·         Complying with all company procedures and policies regarding fire, health & safety and food safety.

·         To provide a friendly, courteous and professional service at all times.

·         To ensure good communication with all your colleagues and superiors.

·         To service and be responsible for all assigned area.

·         To ensure the overall cleanliness of all areas of the restaurant at all times.

·         Carry out any reasonable requests made by Management.

·         Kitchens and food preparation areas: Cleans and disinfects sinks, countertops, machinery, ovens, grills, refrigerators, air duct, canopies filters, floors, etc. Replenishes cleaning supplies. Polishes metalwork, deep cleaning large equipment.

·         Floors: Sweeps, mops, vacuums, and scrubs floors using brooms, mops and vacuum cleaners. Other floor work may be required such as: scrubbing or degreasing.

·         Dust: Dusts equipment, partitions, etc.

·         Other Duties / Periodical deep cleaning: Cleans mats, staff toilets, changing rooms, basement, and outdoor restaurant areas. Washes walls and woodwork. Washes windows, door panels and stone.

·         Dishwashing and washing all operating, service equipment.

·         Placing all operating equipment in correct place.

·         Emptying waste bins and recyclables and transporting waste to disposal area.

ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses.

·         Actively participate in weekly / monthly departmental meetings and any other meetings that you are required to attend.

·         Actively participate in addressing complaints and resolving problems.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to:

·         Walk and stand.

·         Climb.

·         Bend forward.

·         Kneel down.

·         Crawl.

·         Reach and grasp.

·         Push and pull objects.

·         Lift and/or move up to 25 lbs, sometimes over shoulder.

·         Repetitive bending and lifting of items.

·         Repetitive arm movements.

·         Use machinery

GENERAL DUTIES:

·         Maintains own working area, materials and company property clean, tidy and in good shape; reporting defective materials and equipment to Head Chef or Management.

·         Attend any meeting or training session as required by Management.

·         Maintains a safe and hygienic work environment.

·         Is conversant and complies with:

1.    The company fire and health and safety procedures

2.    The company security procedures

3.    The property facilities

4.    Licensing regulations

5.    Operation standards and departmental procedures

 

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

Personal Skills:

·         6 months - 1 years' experience

·         Ability to communicate with customers and peers with a friendly and positive attitude.

·         Self motivated and flexible.

·         Lively and enthusiastic.

·         Ability to handle difficult situations successfully

·         Good organizational skills