Description
The role is responsible for washing dishes, pans, and kitchen utensils; cleaning kitchen, dining, pantry, food-circulation, and F&B areas; applying food-safety practices; organizing and storing materials; supporting basic food-preparation and dining-room activities; setting up and dismantling dining areas; and following waste, energy, and environmental guidelines. The schedule is 6*1 with 42 hours per week, and knowledge of order and cleanliness is basic, while knowledge of cleaning products and prior experience are desirable.
