Every plate that goes out to the dining room eventually comes back. On a busy night, there are hundreds of them, plus glasses, cutlery, and all the kitchen equipment. No one notices when everything is clean and ready on time—until it isn’t. That’s why the dishwashing area is your domain.
You manage the entire dishwashing and rinsing flow during the shift, keep the dish area clean and organized, and ensure that crockery, cutlery, and equipment are back where they belong on time. You handle waste disposal, help with cleaning, and support the kitchen team whenever the operation requires it. During the shift, you work under the supervisor on duty.
Want more? Then you’ll learn kitchen tasks step by step: first mise-en-place, then your own station. This makes it the ideal first job for anyone wanting to enter the profession: many of today’s dishwashers are tomorrow’s commis chefs.