Dishwashing & Sanitizing: Cleaning, sanitizing, and storing dishes, glassware, and silver using automatic dishwashing machines or by hand.
- Kitchen Equipment Maintenance: Cleaning large cooking equipment (pots, pans, fryers) and maintaining cleanliness in food preparation areas.
- Sanitation & Hygiene: Maintaining the cleanliness of floors, walls, and work surfaces in the kitchen to comply with safety regulations.
- Garbage Management: Removing waste from kitchen areas, sorting, and ensuring garbage disposal according to hotel standards.
- Support & Coordination: Assisting chefs and servers by ensuring a constant supply of clean utensils and operating equipment.