POSITION: Part Time Dishwasher
DEPARTMENT: Kitchen
REPORTS TO: Head Chef, Sous-chef

Job Responsibilities:

Responsible for general cleaning duties including:

• Washing pots and pans
• Washing flatware, plates and glassware
• Mopping kitchen areas and removing rubbish
• Duties to be assigned by Executive Chef or Sous-Chef

Job Requirements:

• Good command of the English language is essential, both written and verbal (additional

languages spoken an asset)

• Able to accurately check the quantity and quality of items received and store them in the

appropriate place

• Washing and arranging the utensils and supplies in the direction of the kitchen if necessary
• Follow instructions from the Chef or the supervisor on duty
• Monitor the kitchen work and storage areas ensuring they are perfectly clean and tidy
• Must adhere to and enforce they hygiene and safety standards set by the Hotel and Health

Department

• Must be able to understand and carry out oral and written instructions and request clarification

when needed

• Able to learn fire and safety procedures and operation of the kitchen and fire fighting

equipment

• Must be able to stand for extended periods of time
• Must be able to lift and carry heavy trays
• Must be able to work days, evening weekends and holidays

Remarks: This is only a rough guideline, additional duties may be added at anytime due to any
circumstances.