<p class="text-node">Clean all food service equipment according to departmental standards;</p><p class="text-node">Transport clean and dirty dishes to production and service areas;</p><p class="text-node">Ensure the dishwashers' task list is completed daily;</p><p class="text-node">Report any technical difficulties to the executive chef;</p><p class="text-node">Be well-informed about emergency and fire procedures.</p>
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