ESSENTIAL FUNCTIONS AND BASIC DUTIES:
- Works as a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Follows management instruction.
- Follow proper time and attendance, uniform procedures and adheres to kitchen schedule
- Follows all health, safety and Food and Beverage regulations.
- Maintaining the cleanliness of the loading dock and dishwashing area as well as all ‘back of the house’ equipment and areas clean and organized.
- Checking for stains on mats, washing, ironing and storing.
- Wash mats with degreaser and hang to dry properly.
- Unwrap oshibori, check for smell, place in trays and wrap.
- Maintain loading dock and garbage room in an organized and clean manner.
- Clean out lockers, organize chairs, and sort linen.
- Keep a record of dirty napkins.
- Sort out dirty linen, separating napkins from oshibori
- Washing the all brooms and mops on a daily basis.
- Set up for staff meal and clean up when completed.
- Window cleaning and cleaning floors
- Deep cleaning of tables and chairs in the dining room
- Ensures that fire exits are clear of obstacles
- Polishes glassware
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