Clean and sanitize kitchen equipment, utensils, and dishes after each use.
Maintain cleanliness of the kitchen, storage, and service areas.
Assist chefs and kitchen staff by organizing and arranging clean utensils and tools.
Ensure all cleaning supplies and chemicals are properly used and stored.
Dispose of waste and garbage according to company standards.
Ensure dishwashing machines are cleaned and maintained regularly.
Follow safety, hygiene, and sanitation procedures at all times.
Assist in receiving and storing kitchen supplies and ingredients.
Report any maintenance or equipment issues to the supervisor.
Maintain discipline and teamwork in the stewarding department.