LAVAPIATTI IN LUXURY HOTEL
3 giorni fa
Capri NA, Provincia di Napoli; Campania, Italia
Hosco.com
Tempo pieno
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ABOUTTHEROLE
J.
K.
PlaceCapriisseekingareliable,diligent,andwell-organizedPlongeurtomaintainexceptionalstandardsofcleanliness,hygiene,andoperationalsupportthroughoutthehotel'skitchenandback-of-houseareas. ReportingtotheExecutiveChefandSousChef,thePlongeurisresponsibleforwashingandsanitizingdishes,glassware,cutlery,pots,pans,utensils,andkitchenequipment. Therolealsosupportsthecleanlinessoffloors,worksurfaces,storageareas,andwastestations,helpingthebrigadeoperatesafelyandefficiently. Theidealcandidatehasastrongworkethic,excellentattentiontodetail,physicalstamina,andadisciplinedapproachtohygieneandsafety. WorkingcloselywithchefsandFood&Beveragecolleagues,theykeepessentialequipmentclean,available,andcorrectlystoredwhilecontributingtothediscreet,respectful,andcollaborativecultureofJ.
K.
Place. KEYRESPONSIBILITIES Wash,rinse,sanitize,dry,andstorecrockery,glassware,cutlery,pots,pans,trays,utensils,andkitchenequipmentpromptlyandtotherequiredstandard. Operatedishwashingandpot-washingmachinessafely,completingstart-up,cleaning,filter,temperature,andshut-downproceduresasinstructed. Keeptheplonge,kitchenfloors,walls,sinks,worksurfaces,shelving,equipment,storageareas,andback-of-housespacesclean,sanitized,dry,andorganized. Collectuseditemsfromkitchenandserviceareasandreturncleanequipmentpromptlytothecorrectlocations,ensuringthebrigadehassufficientsuppliesduringservice. Separateanddisposeoffoodwaste,glass,cardboard,oils,andgeneralrefusesafelyandinaccordancewithhotelrecyclingandwaste-managementprocedures. Usedetergents,sanitizers,andothercleaningchemicalscorrectly,followinglabels,dilutioninstructions,safetydata,andrequiredprotective-equipmentprocedures. Supportscheduleddeepcleaningofovens,hoods,filters,refrigerators,floors,drains,walls,andotherkitchenequipmentasassigned. Assistwithreceivingdeliveries,movingsupplies,andmaintainingorderlystorageareaswhenrequested. Supportchefswithbasicnon-cookingtasks,suchaswashingproduceormovingprepareditems,onlywheninstructedandtrained. Monitorstocksofcleaningmaterialsandreportlowsupplies,breakages,leaks,blockeddrains,equipmentfaults,hazards,oraccidentsimmediately. ComplyfullywithHACCP,hygiene,sanitation,health,safety,manual-handling,andfire-preventionrequirements.
K.
PlaceCapriisseekingareliable,diligent,andwell-organizedPlongeurtomaintainexceptionalstandardsofcleanliness,hygiene,andoperationalsupportthroughoutthehotel'skitchenandback-of-houseareas. ReportingtotheExecutiveChefandSousChef,thePlongeurisresponsibleforwashingandsanitizingdishes,glassware,cutlery,pots,pans,utensils,andkitchenequipment. Therolealsosupportsthecleanlinessoffloors,worksurfaces,storageareas,andwastestations,helpingthebrigadeoperatesafelyandefficiently. Theidealcandidatehasastrongworkethic,excellentattentiontodetail,physicalstamina,andadisciplinedapproachtohygieneandsafety. WorkingcloselywithchefsandFood&Beveragecolleagues,theykeepessentialequipmentclean,available,andcorrectlystoredwhilecontributingtothediscreet,respectful,andcollaborativecultureofJ.
K.
Place. KEYRESPONSIBILITIES Wash,rinse,sanitize,dry,andstorecrockery,glassware,cutlery,pots,pans,trays,utensils,andkitchenequipmentpromptlyandtotherequiredstandard. Operatedishwashingandpot-washingmachinessafely,completingstart-up,cleaning,filter,temperature,andshut-downproceduresasinstructed. Keeptheplonge,kitchenfloors,walls,sinks,worksurfaces,shelving,equipment,storageareas,andback-of-housespacesclean,sanitized,dry,andorganized. Collectuseditemsfromkitchenandserviceareasandreturncleanequipmentpromptlytothecorrectlocations,ensuringthebrigadehassufficientsuppliesduringservice. Separateanddisposeoffoodwaste,glass,cardboard,oils,andgeneralrefusesafelyandinaccordancewithhotelrecyclingandwaste-managementprocedures. Usedetergents,sanitizers,andothercleaningchemicalscorrectly,followinglabels,dilutioninstructions,safetydata,andrequiredprotective-equipmentprocedures. Supportscheduleddeepcleaningofovens,hoods,filters,refrigerators,floors,drains,walls,andotherkitchenequipmentasassigned. Assistwithreceivingdeliveries,movingsupplies,andmaintainingorderlystorageareaswhenrequested. Supportchefswithbasicnon-cookingtasks,suchaswashingproduceormovingprepareditems,onlywheninstructedandtrained. Monitorstocksofcleaningmaterialsandreportlowsupplies,breakages,leaks,blockeddrains,equipmentfaults,hazards,oraccidentsimmediately. ComplyfullywithHACCP,hygiene,sanitation,health,safety,manual-handling,andfire-preventionrequirements.