Job Description

The role of the Dishwasher/Kitchen Helper is to ensure all dishes, utensils, cutlery, pots and serving dishes are washed, dried and stored appropriately before and after each meal. S/he assists the Chef Manager if and when required with food preparation and service, and other duties. Where applicable, the Dishwasher/Kitchen Helper ensures the cleanliness of the dining room and sets tables prior to meals. The team of Dishwasher/Kitchen Helpers share the responsibility for washing all pots and pans.



Dishwasher/Kitchen Helpers report directly to the Dining Room Supervisor and/or Chef Manager.

Job Duties & Responsibilities:

Ensure the dish/pot washing equipment is in good working order and that the necessary cleaning and rinsing agents are available. Clean and sanitize dishes and pots for the three meals daily. Ensure the dishwashing and pot-washing areas (counters, floors, machines) are kept clean at all times. Ensure the storage of dishes, pots, cutlery, and utensils is done appropriately and the area is clean. Ensure hot catering boxes are always clean & sanitized. Dispose of any garbage (wet and/or dry) after each meal and ensure the cleanliness and maintenance of garbage containers in the dishwashing area. Assist in the cleaning and the sanitation of the kitchen (clean counters, equipment, floors, refrigerators, etc.) Assist in the receiving and the storage of all food deliveries. Empty garbage cans and clean them after each meal. Other tasks may include the following: help to prepare salads; clean and peel vegetables; help with the food service at meal times; fill containers; make coffee; clean counters and floors; help with cooking and/or baking. All other duties as assigned by the Head Chef & Executive Chef.

Other information:

Dishwasher/Kitchen Helpers must work together as a team and are required to work with many different people and personalities and must be flexible, adaptable and accommodating. Hours can be long at times (particularly during the first two weeks) and the work requires a good amount of energy. The facilities and the equipment available may range in quality from rough and barely adequate to superior and well equipped. Employees must adapt quickly to a new working environment and working conditions ( co-workers, work hours, etc.) S/he works under the supervision of the Head Chef (and/or his/her designate) and is required to follow the work schedule established by his/her supervisor. Dishwashers are in direct contact with various commercial and industrial cleaning solutions and detergents.

Other skills:

* Fast learner, hard worker, enthusiastic, good interpersonal skills, meticulous, physical strength.