Hector Hernandez

Early in the morning I begin with cleaning the dish machine. Putting the correct colored bags on each trash bin. Garbage, recycle, and food waste all have a different color. The restaurant is open for dinner five days a week. I sweep and mop both dining rooms before reorganizing the chairs. As the morning time dishwasher, i'm there with all of the prep cooks while the restaurant is still closed.

I was the dishwasher for about one year. There was two deep fryers, one for tempura and the other for panko. I had to cover the fry station, cooking shrimp all day everyday. Deep fried ice cream was on the menu along with tempura and panko sushi rolls.