As a dishwasher, you play a vital role in maintaining the cleanliness and organization of the kitchen area in a restaurant, cafeteria, or food service establishment. Your primary responsibility is to ensure that dishes, utensils, and kitchen equipment are cleaned and sanitized efficiently to support the smooth operation of the kitchen.
Responsibilities:
- Operate commercial dishwashing equipment, including dishwashers, conveyor belts, and pot washers, following safety protocols and manufacturer instructions.
- Sort and rinse dirty dishes, utensils, pots, and pans to remove food residue and prepare them for the washing process.
- Load dish racks, trays, and baskets into the dishwasher in an organized manner to maximize efficiency and cleanliness.
- Add appropriate detergents, sanitizers, and cleaning agents to the dishwasher according to established guidelines.
- Monitor dishwasher operation to ensure proper cleaning and sanitizing of dishes and kitchen equipment.
- Unload clean dishes and equipment from the dishwasher and properly store them in designated areas.
- Inspect washed dishes and equipment for cleanliness, removing any items that require re-cleaning or additional attention.
- Empty trash bins, scrape food waste, and dispose of garbage in designated containers or areas.
- Maintain cleanliness and orderliness in the dishwashing area, including cleaning sinks, counters, floors, and equipment surfaces.
- Assist kitchen staff with basic food preparation tasks, such as peeling vegetables, portioning ingredients, or assembling food trays, as needed.
- Adhere to food safety and sanitation regulations, including proper handling of cleaning chemicals and following established procedures for preventing cross-contamination.
- Communicate effectively with kitchen staff and supervisors to coordinate dishwashing tasks and prioritize workload.
- Participate in training programs and staff meetings to improve dishwashing techniques, sanitation practices, and teamwork skills.
- Perform other duties as assigned by kitchen management to support the overall operation of the kitchen and restaurant.
