Dishwasher/Kitchen hand

• Run the dish area. Receive dirty items from the floor and the line, scrape and rinse, rack, run the machine, check results and return clean crockery, cutlery and glassware to where the next service needs them.
• Wash pots, pans and equipment. Heavy cookware, trays, mixers and utensils that the machine cannot take are washed by hand in the pot sink, often on a rolling basis through service.
• Keep the kitchen clean. Wipe work surfaces, sweep and mop floors, empty and clean bins, and clean walls, drains and equipment on a schedule. The NCS profile lists washing kitchen appliances, work surfaces, floors and walls among day-to-day tasks.
• Handle deliveries and stores. Unload deliveries, check them, rotate stock and organise the storeroom and fridges, again as the NCS lists.
• Support the chefs. Fetch, carry, peel, wash and prepare basic items, and make sure the line has the pans and tools it needs. The profile says a kitchen porter could wash, peel and prepare food items and provide support to chefs.
• Follow food safety and hygiene rules. Keep clean and dirty items separate, use the right chemicals at the right dilution, follow the cleaning schedule and record it where the kitchen's food safety system requires.
• Close down. Break down and clean the machine, clean the sinks and floors, take out waste and recycling, and set up the dish area so the next shift starts clean.

Pay: $26.44 – $44.00 per hour

Expected hours: 24.0 – 38.0 per week

Benefits:

• Employee discount
• Free drinks
• Free food

Work Location: In person