Key Duties and Responsibilities

• Wash, sanitize, and store all kitchen equipment, utensils, and dishes.
• Maintain cleanliness of kitchen floors, walls, counters, and workstations.
• Ensure proper handling of chemicals and cleaning agents as per safety standards.
• Clean and maintain dishwashing machines and equipment.
• Assist chefs by ensuring they have clean tools and equipment during service.
• Keep kitchen stations stocked with clean cutlery, pots, and pans.
• Support setup and breakdown of banquet events or buffets when required.
• Properly dispose of kitchen waste and follow recycling guidelines.
• Assist in organizing storage areas, including equipment, rooms and cleaning supplies.
• Report equipment malfunctions or shortages to the Stewarding Supervisor.
• Maintain high standards of hygiene in compliance with food safety regulations.
• Follow all HACCP and sanitation protocols.
• Use personal protective equipment (PPE) as required.
• Ensure safe handling of hot items, heavy items, and cleaning chemicals.