Overview
A dishwasher, also known as a dishwashing machine operator or kitchen steward, plays a critical role in maintaining cleanliness and sanitation in a food service establishment. Dishwashers are responsible for cleaning and sanitizing dishes, utensils, glassware, and kitchen equipment to ensure a safe and hygienic environment for food preparation and service.
Duties
Loading and Unloading:
- Load and unload dishwashers with racks of dirty dishes, utensils, and glassware.
- Follow established procedures for loading and unloading dishwashing equipment to ensure cleanliness and efficiency.
Sorting and Stacking:
- Sort and stack dishes, utensils, and glassware in designated racks or trays for washing.
- Organize dishes and utensils efficiently to maximize space and facilitate smooth workflow.
Monitoring and Maintenance:
- Monitor dishwashing equipment for proper operation, temperature, and chemical levels.
- Report any malfunctions or maintenance issues to kitchen supervisors or maintenance staff promptly.
Qualifications:
- Dishwashers must pay close attention to detail to ensure that dishes, utensils, and kitchen equipment are thoroughly cleaned and sanitized, leaving no food residue or debris behind.
- Efficient time management skills are essential to prioritize tasks and meet deadlines, especially during busy service periods in the kitchen.
- Knowledge of proper sanitation procedures, food safety regulations, and hygiene practices is crucial to prevent contamination and ensure food safety in the kitchen.