Dishwasher
JB's Seafood
Marshville, NC
2016 - 2016
- Stocked service areas with clean plates, bowls, cups, and other items as needed.
- Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
- Inspected dishes closely to check for remnants of food or dirt.
- Used pressurized faucet sprayer effectively to wash large quantities of dishes.
- Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
- Filled out daily logs regarding temperature readings of dishwashers as required by health department regulations.
- Sorted clean dishes in appropriate storage areas for easy and accessible use.
- Removed garbage and trash to designated disposal areas in accordance with health regulations.
- Operated and maintained dishwasher, handwash stations, pot-scrubbing station and trash compactor.
- Maintained assigned areas to keep organized and clean by mopping floor.
- Kept dishware, glasses and utensils ready for customer needs by quickly scraping, washing and restacking items.
- Observed safety regulations and used protective gear to clean knives and other sharp kitchen supplies.
- Disposed of glassware that had been broken or chipped according to safety procedures.
- Transported clean dishes and supplies from kitchen to front of house staff for opening shift.
- Swept and mopped floors at end of shift to comply with sanitary regulations.
- Informed supervisors immediately if any machine malfunctions were observed during operation.
- Loaded dirty dishes into the dishwasher racks and unloaded clean dishes from the washer onto carts or shelves.
- Handled glassware, crystal and other fragile items with exceptional care to prevent breakage.
- Removed built-up waste and potential contaminants from waste receptacles, machinery and cooking equipment.