Ensuring the dishwasher and surrounding area is clean and usedefficiencyAdherence to the safe storage and use of all food and cleaning productsCompliance with Haccp guidelines as directed by the Head Chef ensuring all work practices are in line with regulationsMeeting agreed time lines in ensuring all crockery is washed and available on time for meal times.Ensure all the equipment is cleaned to a high standard as directedEnsuring waste is to a minimumRotate where necessary to meet the catering demands of the role as directed