Mopping the kitchen floor based on the division of labor, disposing of waste, and emptying trash bins;
Washing used plates, glasses, cutlery, pans, pots, and other kitchen utensils by hand, with an automatic dishwasher, or using other specialized equipment when necessary;
Sorting dishes according to their type, drying washed items, and placing them in designated clean storage areas;
Ensuring the proper disposal of food waste;
Ensuring the timely delivery of necessary equipment and materials to chefs and other kitchen staff;
Keeping dishwashers, faucets, and other equipment in clean and working condition;
Strictly adhering to food safety and sanitation-hygiene standards;
Ensuring that cleaning agents are stored in accordance with regulations;
Informing supervisors about any shortcomings or repair needs;
Handling hot surfaces and sharp tools safely.
