Primary Duties: Maintain a clean and safe workstation.
Overview
As a dishwasher at MUSE, your focus is clean dishes, utensils, pots, pans, and other kitchen equipment using dishwashers or by hand.
Job Responsibilities:
Wash dishes, glassware, flatware, pots, and pans using industrial dishwashing equipment or by hand.
Ensure that all items are thoroughly cleaned and sanitized according to established standards.
Sort and organize clean dishes and utensils and store them in designated areas.
Assist kitchen staff with basic food preparation tasks such as peeling vegetables or portioning ingredients.
Empty trash bins and dispose of kitchen waste in accordance with sanitation guidelines.
Maintain cleanliness and orderliness in the dishwashing area and surrounding areas of the kitchen.
Clean and maintain dishwashing equipment, including regular descaling and sanitization.
Report any malfunctioning equipment or maintenance issues to the appropriate personnel.
Follow proper safety procedures when handling cleaning chemicals and operating machinery.
Collaborate with kitchen and restaurant staff to ensure smooth operation of the dishwashing area.
Communicate effectively with colleagues to prioritize tasks and maintain workflow efficiency.
Assist other team members during busy periods and offer support as needed.
Manage workload effectively to ensure that dishes are cleaned and available for use in a timely manner.
Prioritize tasks based on the needs of the kitchen and dining areas.
Work efficiently to keep up with the pace of the restaurant during peak hours.
Follow established protocols for dishwashing procedures, including temperature requirements and chemical usage.
Adhere to health and safety regulations to prevent cross-contamination and foodborne illnesses.
Maintain personal hygiene and cleanliness to uphold food safety standards.
Seek opportunities for learning and development in kitchen operations and food safety practices.
Take initiative to improve skills and increase efficiency in dishwashing tasks.
Show willingness to cross-train in other areas of the kitchen as needed.