Dishwasher (Japanese Restaurant) [Sl]

Cleaning Dishes and Utensils : Washing all plates, silverware, glasses, and cooking utensils to ensure they are clean and ready for reuse. Cleaning Kitchen Equipment : Washing pots, pans, and other kitchen tools used by chefs. Maintaining Hygiene : Ensuring that all dishwashing areas, sinks, and storage spaces meet cleanliness and hygiene standards. Organizing : Sorting and storing clean dishes and equipment in their designated places to keep the kitchen well-organized. Waste Management : Properly disposing of food waste and trash, as well as cleaning garbage bins. Supporting Kitchen Staff : Assisting chefs and cooks by ensuring they have clean tools and equipment during food preparation. End-of-Day Cleanup : Helping with overall kitchen cleanup and possibly sanitizing areas after service hours. We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers. EA License No: 20C0270 EA Personnel No: R22110981 EA Personnel Name: Law Mei Fong