- Responsible for the pot wash area.
- Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
- Cleaning and sanitizing of the whole galley, fridge, freezer, including floors, walls, steps according to standards in place.
- Do all work according to the chef in charge which includes but not limited to food ingredient preparation, grilling, food preparation.
- Place clean dishes, utensils, or cooking equipment in storage areas.
- Maintain kitchen clean areas, equipment, or utensils in clean and orderly condition.
- Cleaning and preparation of various foods for cooking or serving.
- Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars
- Sweep or scrub floors.
- Clean garbage cans with water or steam.
- Sort and remove trash, placing it in designated pickup areas.
- Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
- Receive and store supplies.
- Prepare and package individual place settings.
- Taking part in storage of food when required.
- Assist in loading and unloading during the storage of foods, beverages, consumables, etc.
- Minimize breakage.
- Cleans out all fridges, freezers, and storeroom, then wash, rinse and sanitize them.
- Follow the cleaning schedule daily.
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Technical Competencies:
- Excellent time management and timekeeping.
- Good focus and ambition.
- Excellent health and hygiene controls.
- Possess a keen eye for detail.
Minimum Requirements:
- 1 – 2 years’ experience in a similar role.
- Knowledge and understanding of a busy kitchen environment.
- Being flexible with regarding to working shifts including night
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Generic Competencies:
- Inter and Intrapersonal Skills
- Communication Skills – written + verbal
- Problem solving skills
- Accuracy + Attention to detail
- Time Management Skills
- Co-ordination Skills
- Team Working Skills
- Professionalism
- Honesty + Integrity
- Innovative
- Patience + empathetic
- Working in a pressurized section
Values
- Passion
- Proactive
- Accountability and Ownership
- Change
- Teamwork
- Service Excellence
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