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Operates and maintains the dishwashing machine.
Fills holding containers completely with the correct dishes and rinses them before putting them in the machine.
Removes dishes from flip and sorts and stacks them according to banquet rooms and classifications.
Changes cutlery cleaning solution every two hours and stacks the supply neatly.
Keeps work areas, hallways, and walk-in coolers clean by sweeping, mopping, cleaning surfaces, and emptying garbage containers.
Assists in special maintenance when required.
Performs other related duties as assigned by Executive Chef or Sous Chef.
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