As a dishwasher, you play a vital role in maintaining the cleanliness and organization of the kitchen area in a restaurant, cafeteria, or food service establishment. Your primary responsibility is to ensure that dishes, utensils, and kitchen equipment are cleaned and sanitized efficiently to support the smooth operation of the kitchen.

Responsibilities:

1. Operate commercial dishwashing equipment, including dishwashers, conveyor belts, and pot washers, following safety protocols and manufacturer instructions.
2. Sort and rinse dirty dishes, utensils, pots, and pans to remove food residue and prepare them for the washing process.
3. Load dish racks, trays, and baskets into the dishwasher in an organized manner to maximize efficiency and cleanliness.
4. Add appropriate detergents, sanitizers, and cleaning agents to the dishwasher according to established guidelines.
5. Monitor dishwasher operation to ensure proper cleaning and sanitizing of dishes and kitchen equipment.
6. Unload clean dishes and equipment from the dishwasher and properly store them in designated areas.
7. Inspect washed dishes and equipment for cleanliness, removing any items that require re-cleaning or additional attention.
8. Empty trash bins, scrape food waste, and dispose of garbage in designated containers or areas.
9. Maintain cleanliness and orderliness in the dishwashing area, including cleaning sinks, counters, floors, and equipment surfaces.
10. Assist kitchen staff with basic food preparation tasks, such as peeling vegetables, portioning ingredients, or assembling food trays, as needed.
11. Adhere to food safety and sanitation regulations, including proper handling of cleaning chemicals and following established procedures for preventing cross-contamination.
12. Communicate effectively with kitchen staff and supervisors to coordinate dishwashing tasks and prioritize workload.
13. Participate in training programs and staff meetings to improve dishwashing techniques, sanitation practices, and teamwork skills.
14. Perform other duties as assigned by kitchen management to support the overall operation of the kitchen and restaurant.