Ensuring the dishwasher and surrounding area is clean and used
efficiency
Adherence to the safe storage and use of all food and cleaning products
Compliance with Haccp guidelines as directed by the Head Chef ensuring all work practices are in line with regulations
Meeting 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 directed
Ensuring waste is to a minimum
Rotate where necessary to meet the catering demands of the role as directed