WASHER/LINECOOK

1. Food Preparation & Cooking

• Prepare, cook, and present menu items according to standardized recipes, portion sizes, and company quality standards.

• Perform food preparation tasks such as washing, peeling, chopping, slicing, measuring, seasoning, and basic cooking.

• Assist in plating and garnishing dishes while ensuring consistency in taste, quality, and presentation.

• Prepare and organize assigned workstations, ensuring ingredients, utensils, and equipment are ready for service.

2. Dishwashing & Kitchen Sanitation

• Wash, clean, and sanitize dishes, glassware, utensils, pots, pans, and kitchen equipment using approved cleaning procedures.

• Ensure cleaned items are properly dried, organized, and stored for operational use.

• Maintain the cleanliness and sanitation of dishwashing areas, kitchen workstations, storage rooms, receiving areas, and other back-of-house facilities.

• Sweep, mop, and sanitize floors, drains, walls, countertops, and other kitchen surfaces.

3. Kitchen Operations & Operational Support

• Support daily kitchen operations by assisting kitchen staff during food preparation and service.

• Ensure the timely preparation and availability of menu items while maintaining an efficient workflow.

• Assist in receiving, inspecting, organizing, and storing kitchen supplies and deliveries.

• Properly segregate and dispose of waste, ensuring garbage and surrounding areas remain clean and sanitary.

• Ensure cleaning supplies, ingredients, and kitchen essentials are adequately stocked.

4. Inventory & Equipment Maintenance

• Assist in inventory monitoring, stock rotation using the First-In, First-Out (FIFO) method, and reporting low stock levels.

• Clean and properly maintain dishwashing machines, sinks, cooking equipment, utensils, and cleaning tools.

• Handle kitchen equipment and supplies carefully to prevent damage or loss.

• Report damaged equipment, maintenance concerns, and safety hazards to the supervisor immediately.

5. Food Safety, Hygiene & Quality Control

• Follow food safety, sanitation, personal hygiene, and workplace safety standards in accordance with company policies and health regulations.

• Ensure proper food handling, labeling, storage, and temperature control procedures are followed.

• Monitor food quality during preparation and service to ensure compliance with company standards.

• Handle cleaning chemicals and sanitation materials according to established safety guidelines.

• Maintain a clean, safe, organized, and pest-free working environment at all times.

6. Teamwork & Company Compliance

• Coordinate effectively with chefs, kitchen staff, and other restaurant personnel to ensure smooth daily operations.

• Assist during peak service periods and perform both cooking and stewarding duties as operationally required.

• Communicate effectively with team members and promptly report operational concerns to the immediate supervisor.

• Follow company policies, kitchen Standard Operating Procedures (SOPs), and safety regulations.

• Maintain professionalism, teamwork, accountability, and a positive working attitude.

• Perform other duties and responsibilities as assigned by Management.