Maintain cleanliness and hygiene in kitchen, dishwashing and related back-of-house areas as per hotel standards and local health norms.
Wash and sanitize dishes, utensils, kitchen equipment and ensure they are stored properly for service.
Support kitchen and service teams with basic prep, waste segregation, inventory movement and event/banquet setup or breakdown.
Keep dining areas, side stations and public spaces clean, stocked and orderly during and after service.
Follow safety procedures while handling chemicals, machines and waste, reporting any equipment issues to supervisors.