Dishwasher Job Responsibilities, Restaurant Dishwasher Job Responsibilities

The job responsibilities of a dishwasher are:

1. Cleaning dishes: To clean each bowl, one scrape, two flushes, three washes, and four disinfections;

2. Put the tableware in the cupboard: After the tableware is cleaned, put it in the cupboard to avoid damage;

3. Storage of tableware: storage of tableware by classification and classification to prevent pollution;

4. Find the reason for the broken tableware: If the damaged tableware is found, it should be picked out immediately, declared and the reason should be found;

5. Storage of tableware: responsible for the storage of valuable tableware, obey the leadership management.

The precautions for the work of a dishwasher are:

1. After washing the bowl, be sure to put the bowl in a ventilated place to drain the water, or use a dry towel to dry the water on the surface of the bowl, and then place the bowl in the cabinet, so that no bacteria will adhere to the bowl;

2. When washing dishes, you need to classify and separate greasy bowls from non-greasy bowls.

Curriculum vitae of dishwasher (1).Name: Wei Zhi Gender: Female.

Age: 19 years old.

Job Title: Dishwasher.

Expected salary: 2000-3000 yuan per month.

Current Position: Other Positions.

Education: Bachelor's degree.

Work experience: 1-3 years.

Current place of residence: around Jianggan, Jiangnai Mountain Liquid Dry District, Hangzhou.

Self-evaluationI found it for my mother, and I hope to find one with food and accommodation. There are 2 to 3 days off in January. Age 40

Able to bear hardships and stand hard work, be diligent and diligent, and work hard. I don't go back to my hometown for the New Year. I hope you can contact me. Thank you!

1. Do a good job of comprehensive sanitation before opening the meal, conscientiously do a good job in the sanitation work of the area you are responsible for, and ensure that you provide an elegant and clean sanitary environment.

2. Obey the foreman's arrangement, and prepare for the meal in accordance with the working procedures and standards.

3. Attend the pre-class meeting on time, and be familiar with the daily guest reservations announced by the foreman, important groups, banquets and other information, as well as the relevant spirit of the hotel department?

4. When going to work, you should concentrate, maintain a standardized standing posture, and are not allowed to talk to each other.

5. Take care of equipment and items, and do a good job of maintenance, especially the planned health maintenance days every month.

6. Ensure that the meal is clean and hygienic after the meal, meet the requirements of the next meal, and do the finishing work in short?

7. Can I get off work after the foreman has completed the inspection and obtained the consent of the foreman?

8. Actively participate in various trainings held by the hotel and the department, and continuously improve their service skills and skills as well as comprehensive quality?

9. Self-study to comply with the regulations of the hotel and the department?

10. Complete other tasks assigned by the foreman.

Dishwasher position.

Responsibility 1Strictly implement the "four passes" (1 brush.

2 washes and 3 cleans. 4. Disinfection) to ensure the hygienic quality of tableware.

2.Strict implementation of disinfection procedures to prevent germ transmission or cross-infection.

3.Keep your appearance neat and tidy and pay attention to personal hygiene.

4.Responsible for the environmental hygiene of the scrubbing room.

5.Responsible for the use and storage of all kinds of equipment, utensils and supplies in the scrubbing room.

6.When cleaning, all kinds of tableware should be handled with care to ensure that they are not accidentally damaged.

7.Keep the washing room clean and tidy at any time during the job, and do not do private work.

8.Complete the tasks assigned by the leader.

9.Work specifications.

In the process of cleaning and disinfection, handle gently, wash lightly, and handle lightly to protect the tableware and reduce loss.

2) When using the basket to hold tableware, it should not exceed two-thirds of the capacity.

3) In the cleaning process, the tableware is sorted first and cleaned in order.

4) After cleaning, the tableware must be neatly placed on the tableware rack according to the category, and the tableware should not be stacked too high to prevent collapse and damage.

5) Damaged tableware should be picked out in time and reported to the supervisor for disposal.

6) Save water and electricity, and develop the habit of turning off the lights and water.

7) Rational use of detergents, pay attention to conservation, reduce waste.

8) Responsible for the sanitation of the dishwashing room, scrub the disinfection cabinet and work surface on time, and clean up the residue in the scrubbing tank in time.

Dirt, take out the garbage on time.

9) Keep the dishwashing utensils and work area clean and hygienic, and the cleaning tools are neatly arranged, placed in the designated position, and cared for.

Clean tools and supplies to eliminate waste.

It depends on what the boss says.

Being a dishwasher is a tiring job. Generally speaking, when a shop starts to recruit dishwashers, it means that the business of the store is good, if it is a catering industry, then the number of dishes washed by the slippery branch is relatively large, and there is no time to rest.

Although washing dishes is a very simple job, many people can wash dishes, but if you go to do the work of washing dishes, many people can't stick to it. In the summer, the weather is hot, and washing dishes at this time is tiring and hot. If there is an alternative, it is not recommended to work as a dishwasher.

The history of the bowl

As a daily necessary eating utensils for people, the origin of the bowl can be traced back to the Neolithic clay pottery bowl, and its shape is not much different from today's, that is, the mouth is large and the bottom is small, the bowl mouth is wide and the bottom of the bowl is narrow, and there is a bowl foot under it. The height is generally one-half of the diameter of the mouth edge, and it is mostly round, rarely square. Only the material, the level of craftsmanship and the means of decoration are constantly changing.

The general purpose is to hold food, and the bowl can be served by hand because of its smaller size than the pot and bowl. The shape of the bowl is unstable when placed on flat ground, and archaeologists speculate that the ancient people's use of the bowl may have been originally placed in a pit dug in the ground.

1. Dishwashers should go to work on time according to the work requirements, strictly implement the food hygiene "May Fourth" system of tableware cleaning must be done "one clear, two washes, three brushes, four disinfections", and do a good job of tableware cleaners. 2. Washing utensils should be washed and sorted after removing the residual meals. 3. Take care of hygiene.

After the meal is cleaned, check whether the meal county is clean one by one, if there is oil. If the dirt chain is inspected, it will be washed again E4, and the tableware must be classified and put into the disinfection cabinet for disinfection. 5. After the work is completed, the scrubbing tools should be put away and the ground should be cleaned.

6. Complete other tasks assigned by the lobby manager (Panyu lobby manager).