Cleaning and Sanitizing: Operating commercial dishwashing equipment, such as dishwashers, conveyor belts, or three-compartment sinks, to clean dishes, glassware, utensils, and cooking equipment. Ensuring that all items are thoroughly cleaned, sanitized, and free of food residue before they are used again. Sorting and Storing: Sorting and organizing dirty dishes, trays, and utensils for washing and sanitizing. Separating items based on material type (e.g., glass, plastic, metal) and washing requirements (e.g., delicate items or heavily soiled cookware). Handling Chemicals and Cleaning Agents: Mixing and using cleaning chemicals and detergents according to safety guidelines and manufacturer instructions. Maintaining appropriate concentrations of sanitizing solutions and ensuring proper water temperatures for effective cleaning. Equipment Maintenance: Cleaning and maintaining dishwashing equipment and tools to ensure proper functioning and longevity. Reporting equipment malfunctions or maintenance issues to supervisors for prompt repairs or replacements. Assisting with Kitchen Operations: Supporting kitchen staff by helping with food preparation tasks, such as peeling vegetables, preparing ingredients, or assisting cooks during peak periods. Collaborating with kitchen team members to ensure smooth workflow and efficient operation of the kitchen. Waste Management: Removing trash, food scraps, and recyclable materials from kitchen areas and disposing of them in designated containers. Following waste management procedures to promote cleanliness, hygiene, and environmental sustainability. Health and Safety Compliance: Adhering to health and safety regulations, including proper handling of chemicals, use of personal protective equipment (PPE), and sanitation practices. Maintaining cleanliness and organization in dishwashing areas, including floors, walls, and storage areas. Teamwork and Communication: Communicating effectively with kitchen staff, servers, and supervisors to coordinate tasks and prioritize workload. Contributing to a positive work environment by supporting colleagues, following instructions, and demonstrating a willingness to learn and improve. Time Management and Efficiency: Working efficiently to manage high volumes of dishes and utensils during peak meal periods. Prioritizing tasks, multitasking, and maintaining a steady pace to meet service and cleaning deadlines. Continuous Improvement: Seeking opportunities for training and skill development to enhance dishwashing techniques, knowledge of sanitation practices, and equipment operation. Proactively suggesting improvements in workflow, equipment upgrades, or process enhancements to increase efficiency and effectiveness.