Dish Washer
20|20 Sports Bar and Grill
12.2012 - 05.2013
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
- Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
- Contributed to a positive team environment through effective communication and collaboration with kitchen staff members.
- Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
- Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
- Increased performance reliability under pressure by consistently meeting fast-paced dishwashing demands, even during the busiest service periods.
- Stepped into additional roles during busy times to boost coverage of important stations.
- Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
- Reduced dish breakage by carefully handling delicate items during the washing process.
- Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.
- Streamlined dishwashing processes by prioritizing incoming dirty dishes based on usage needs of the kitchen staff.
- Fostered a positive work environment by maintaining a professional attitude and appearance at all times.
- Adjusted water to correct temperature for optimum cleaning, rinsing and sanitizing.
- Collaborated effectively with servers and bussers to ensure timely clearing of tables, enhancing guest experience throughout their visit.
- Minimized cross-contamination risks by following proper procedures for washing cutting boards, knives, and other essential tools.
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
- Exceeded health code standards with diligent attention to detail when cleaning all surfaces within the dishwashing area.
- Demonstrated flexibility in adjusting work schedule to accommodate fluctuating business demands during peak dining hours or special events.
- Inspected dishwashing equipment and reported issues to supervisor.
- Improved workflow efficiency in tight spaces while maneuvering heavy trays of dirty dishes from the dining room to the dishwashing station without incident.
- Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
- Assisted in food storage organization, labeling and dating food items for easy retrieval and rotation.
- Improved safety in kitchen by properly handling and storing cleaning chemicals and supplies.
- Maintained cleanliness and sanitation in kitchen, contributing to healthy working environment by rigorously following cleaning schedules.
- Streamlined waste management procedures, effectively sorting and disposing of garbage and recycling materials.
- Increased kitchen efficiency, organizing clean dishes and utensils in accessible manner for culinary staff.
- Facilitated smooth kitchen operations, promptly addressing any malfunctions with dishwashing equipment to prevent downtime.
- Reduced risk of cross-contamination, meticulously organizing dishware and kitchen tools after thorough washing and sanitization.
- Enhanced equipment longevity, performing routine checks and maintenance on dishwasher to ensure optimal performance.
- Improved operational efficiency by implementing system for pre-soaking heavily soiled pots and pans, reducing cleaning time.
- Ensured timely availability of kitchenware, speeding up service during peak times with efficient dishwashing routines.
- Supported culture of hygiene and cleanliness, participating in regular kitchen cleaning and sanitation drives.
- Contributed to inventory management by reporting low supplies of cleaning agents and dishware to management.
- Bolstered team morale and productivity by maintaining positive attitude and assisting colleagues during high-pressure periods.
- Minimized water usage and environmental impact with effective washing techniques, aligning with sustainability goals.
- Reinforced health codes compliance, regularly cleaning and sanitizing dishwasher area and sinks.
- Enhanced dining experience for customers by ensuring clean, spot-free dishes and utensils.
- Stored dishes, utensils and kitchen equipment in proper locations.
- Washed dishes and assisted in bussing tables.
- Sorted and rinsed dirty dishes, glasses and utensils prior to washing.
- Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
- Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
- Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
- Monitored dishwashing machines for proper functioning.
- Increased machine efficiency by scraping and pre-washing dishes.
- Gently moved glassware, crystal, and other delicate items to prevent breakage.
- Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.
