Dishwasher
Carmines Italian Kitchen
Kerrville, Texas
02.2024 - 04.2024
- Scrubbed and sanitized dishes, pots, pans, utensils, and other kitchen equipment.
- Operated industrial dishwashers to clean plates, glasses, silverware, and cooking utensils.
- Loaded dirty dishes into the dishwasher racks and unloaded clean dishes from the washer onto carts or shelves.
- Stocked service areas with clean plates, bowls, cups, and other items as needed.
- Cleaned food preparation areas such as countertops, cupboards, appliances exteriors, walls floors and sinks.
- Removed garbage and trash to designated disposal areas in accordance with health regulations.
- Disposed of glassware that had been broken or chipped according to safety procedures.
- Swept and mopped floors in the kitchen area at regular intervals throughout shift.
- Maintained adequate levels of cleaning supplies for washing dishes.
- Assisted in preparing salads and desserts when requested by chefs or supervisors.
- Inspected all returned dishes for cleanliness before restocking them on shelves.
- Organized trays with cutlery prior to serving meals to customers.
- Informed supervisors immediately if any machine malfunctions were observed during operation.
- Followed all safety guidelines while handling sharp objects like knives or forks.
- Performed routine maintenance tasks such as cleaning filters in the dishwashing machine.
- Sanitized surfaces after each use following standard sanitation practices.
- Ensured that workstations were kept neat and tidy throughout the shift.
- Replenished soap dispensers with detergent when necessary.
- Maintained accurate records of all inventory used during shifts.
- Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
- Kept dishware, glasses and utensils ready for customer needs by quickly scraping, washing and restacking items.
- Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
- Sanitized counters and wiped down surfaces following food preparation to prevent cross-contamination from raw meats.
- Developed great team spirit with other personnel by pitching in and helping with task completion.
- Operated and maintained dishwasher, handwash stations, pot-scrubbing station and trash compactor.
- Maintained assigned areas to keep organized and clean by mopping floor.
- Backed up kitchen team members during heavy work periods to maximize team coverage.
- Replaced clean utensils in storage bins for easy access.
- Removed built-up waste and potential contaminants from waste receptacles, machinery, and cooking equipment.
- Studied methods of coworkers, successfully learning kitchen, and food service skills.
- Hand-washed items unsuitable for machine washing.
- Managed dish area organization and cleanliness.
- Swept and mopped floors at end of shift to comply with sanitary regulations.
- Sorted clean dishes in appropriate storage areas for easy and accessible use.
- Washed and sanitized sinks, trashcans and surfaces to remove excess food waste.
- Inspected dishes closely to check for remnants of food or dirt.
- Scraped and pre-rinsed food from dirty dishes and placed items in dishwashing machine.
- Cleared trash and washed work area tables, walls, refrigerator equipment, cooking equipment and floors to keep sanitized kitchen.
- Followed proper procedures to clean large and unwieldy kitchen supplies.
- Handled glassware, crystal, and other fragile items with exceptional care to prevent breakage.
- Used pressurized faucet sprayer effectively to wash large quantities of dishes.
- Adhered to sanitary regulations to prevent contamination with food products.
- Assisted chef with food measurements, preparation and storage when necessary.
- Re-stocked clean washcloths, paper towels, sponges and other cleaning supplies.
