keep food preparation areas clean • clean kitchen equipment and appliances • receive, lift, handle and store food deliveries • wash dishes, pots and utensils • ensure working areas are kept clear • 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 waste bin area is kept clean and tidy. • Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of garbage 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. • Ensure all equipment is clean and in good working order. • Check all chemical levels and inventory • Wash, Wipe, Sort, stack dishes and store all cleaned items in an organized and safe manner. • If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register • Clean, sanitise and close workstations. • Report any maintenance or hazard issues to the executive chef • Always maintain a clean and safe work environment.