Cleaning Dishes: Washing dishes, glassware, flatware, and cooking utensils either by hand or using commercial dishwashers. Sorting and Stacking: Sorting dishes and utensils according to type and size, and stacking them properly for washing and drying. Operating Dishwashing Equipment: Operating and maintaining commercial dishwashing machines, including loading them with dirty dishes, adding detergent and sanitizer, and monitoring the wash cycles. Scraping and Pre-Rinsing: Scraping food residue from dishes before washing and pre-rinsing to remove excess food particles. Sanitizing and Drying: Ensuring that washed dishes are thoroughly sanitized and dried using appropriate methods, such as air drying or using towels. Maintaining Cleanliness: Keeping the dishwashing area clean and organized, including cleaning sinks, countertops, and floors regularly. Handling Waste: Properly disposing of garbage and waste generated during dishwashing and ensuring compliance with sanitation and safety standards. Teamwork: Working closely with kitchen staff, servers, and other members of the hospitality team to ensure efficient operation and smooth flow of service. Adherence to Health and Safety Standards: Following health and safety guidelines, including proper handling of chemicals, maintaining personal hygiene, and wearing appropriate protective gear. Time Management: Managing workload effectively to ensure that clean dishes are available as needed for ongoing food service operations.