Kitchen Crew

1. Responsible for establishing and maintaining high sanitation standards in all food preparation area.

2. Responsible for providing functional assistance to operation during peak periods and functions.

3. Responsible to keep F&B equipment inventory book up to date.

4. Responsible to maintain all F&B area free of pest at all time.

5. Clean food preparation areas, facilities or equipment.

6. To operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station and trash compactor. 

7. Wash and disinfect kitchen and store room areas, table, tools, knives and equipment.

8. Receive deliveries, store perishables properly and rotate stock.

9. To ensure clean wares are stored in appropriate areas.

10. To inspect, pull and stack cleaned item, send soiled items back re-scrubbing and re-washing.

11. Sort, soak and wash/re-wash silverware.

12. Empty and maintain trashcans and dumpster area.