1.
Cleaning and Sanitizing
- Wash all plates, bowls, pots, pans, woks, utensils, and other kitchen equipment thoroughly.
- Operate dishwashing machines and follow correct cleaning procedures.
- Ensure all washed items are dried and stored properly to prevent contamination.
- Clean sinks, counters, shelves, floors, and dishwashing area regularly.
2.
Waste Management
- Dispose of food waste and garbage according to company and SFA hygiene standards.
- Separate recyclables and general waste properly.
- Keep the refuse area clean and odor-free.
3.
Kitchen Support
- Assist in cleaning kitchen equipment (e.g., fryers, ovens, stoves) when required.
- Help chefs and cooks with basic kitchen preparation (e.g., portioning ingredients, carrying supplies) if needed.
- Refill cleaning materials and chemicals when stock is low.
4.
Safety and Hygiene
- Follow all food hygiene and safety regulations (SFA guidelines).
- Wear proper uniform, gloves, and non-slip shoes during work.
- Report any damaged equipment or safety hazards to the supervisor immediately.
- Maintain a clean and organized workspace at all times.