POSITION DESCRIPTION

Primarily Responsible for operating and maintain cleaning equipment and tools. Also responsible for washing dishes, chinaware, flatware, cutlery, crockery, kitchen vessels,sweeping and mopping floors, cleaning, and detailing equipments etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with AMA guidelines.

1. General

 Ensure the kitchen is clean, well always maintained and organized.

 Ensure floors are always dry and clean.

 Wash, Wipe, Sort, stack dishes, and load/unload dishwasher

 Wash, Wipe, Sort, stack, and store all cleaned items in an organized and safe manner.

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

 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.

 Knowledge and proficiency to operate industrial dish washers.

 Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.

 If any breakages or chipped items found, then remove them from circulation and update the breakage and inventory log.

 Uses and maintains all equipment's according to manufacturer and department guidelines.

 Report any maintenance or hazard issues to the Kitchen Supervisor.

 Assist in light food preparation as directed by chef on duty.

 Always Maintain a clean and safe work environment.

 Follows the daily, weekly, and monthly cleaning schedule as assigned by the supervisor.

 Other duties as assigned.

2. Safety and Hygiene

 Adhere to all sanitation guidelines.

 Clean, sanitize and close workstations.

 Dispose of waste as per AMA standards and adhere to recycling guidelines.

 Ensure waste bin area is kept clean and tidy.

 Consistently adheres to MSDS (Material Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.

 Check all chemical levels and inventory.

QUALIFICATIONS

1. Skills and Experience

 Hospitality- related kitchen experience preferred.

 Ability to stand or walk for 8 hours shift and lift at least 10 kg.

 Ability to read, write basic English.

2. Values and Characteristics

 Planning and multitasking

 Self-motivated with a high energy level

 Willingness to comply with all food safety procedures.