Dishroom Attendant

Description

POSITION PURPOSE:

This position involves the task of cleaning, classifying, and delivering dishware and utensils to the hotel's dining areas, while sustaining a clean and proficient workstation. Moreover, promptly retrieve cleaned dishes and utensils to the cook line and other pertinent locations throughout the Food & Beverage department as requested.

ESSENTIAL FUNCTIONS:

1. Keeping track of the inventory and calculating food costs is necessary to maintain correct food service records. Moreover, following all safety protocols ensures a secure work environment for oneself and other team members. It is also necessary to maintain professional communication with team members as well as management.

2. Clear the dishwasher of clean dishes and utensils, orderly arrange them, and return them to their rightful places throughout the kitchen.

3. One of the primary responsibilities is to empty the garbage cans in the dish area and kitchen frequently. Adhering to the prescribed standards and guidelines for kitchen cleanliness and hygiene, clean the floors, walls, and counter areas to maintain a safe working environment.

4. Transport the grimy tableware to the washing area and return the vacant Queen Mary trucks to the designated bus vicinity, in case of an event held elsewhere.

5. Comply with the hotel's hygiene regulations by performing cleaning duties as instructed by your supervisor, utilizing standard commercial cleaning products.

6. Consistently wiping down the counters and preparation surfaces will promote a clean and productive workspace.

7. Ensure that the essential items are available in the restock area.

8. It's important to allocate time for cleaning and organizing your work space to prevent accidents and promote safety.

9. Observe all prescribed safety precautions when working with cleaning chemicals in the kitchen area. Exercise caution when dealing with wet floors and other slip hazards.

10. Support the supervisor in the lifting and shifting of kitchen equipment like food carts and plate storage racks.

11. Lend a hand in creating visually appealing food presentations for banquets.

12. Position equipment stations in assigned areas to enable the service staff to carry out their functions with ease.

13. Placing bus stations in service corridors is vital for efficient operation.

14. Estimate necessary equipment using event order as a guide.

15. Be available to help out any member of the dishwashing and service crews.

16. Undertake any further tasks instructed.

POSITION REQUIREMENTS:

1. Candidates must possess basic mathematical skills and the ability to abide by instructions.

2. Kitchen duties span multiple sections, and certain areas may have high decibel levels attributed to machinery, conversations, and other ambient sounds. Interruptions may occur frequently, warranting the ability to promptly shift between activities.

3. Aptitude to accurately count the service ware to verify that the desired amount is present for the wait staff.

4. This position mandates that an applicant should be capable of handling objects weighing 75 pounds by using movements such as pushing, pulling, or transporting them through congested areas. Further, they should be able to carry load weighing around 50 pounds for short distances.

5. Talent to maintain a calm demeanor when facing stress. The workplace demands quick-paced work with frequent interruptions and high noise levels. The workspace may feel constricting.

6. Nonessential to have previous experience.

7. Basic proficiency in English language communication is preferred.

Equal Opportunity Employer