Job responsibilities of dishwashers

Responsibilities of Dishwasher (General 13)

Nowadays, job responsibilities are used more and more, and formulating job responsibilities can effectively regulate operational behavior. Want to learn to formulate job responsibilities but don't know who to consult? The following are the job responsibilities of dishwashers I collected for you, for reference only. Welcome to reading.

Dishwasher responsibilities 1 1. Under the guidance of the chef, he is mainly responsible for picking and cleaning the vegetables needed in each kitchen every day;

2. Responsible for the selection and cleaning of vegetables, the peeling and cleaning of condiments and the selection and cleaning of a small amount of seafood;

3, should be processed according to the requirements and specifications of dishes;

4. Be responsible for the sanitation and cleaning of the equipment and site of this post;

5. Complete other tasks assigned by the leaders;

6. Under the leadership of this post, the main worker is responsible for the primary processing of raw materials such as poultry, aquatic products and game;

7 slaughter poultry, aquatic products, game and other raw materials. Need it every day, pluck hair, scale and viscera, and rinse it clean;

8. According to the requirements of dishes, standardize raw material processing;

9. Be responsible for the maintenance of equipment and tools in this position;

10, at any time to protect the cleanliness of this post and health contracting area.

1 1. Obey the work instructions of this position, be responsible for it and report the work.

12, do a good job of cleaning and disinfecting tableware and cookware, and complete the daily cleaning of the kitchen and the sanitation of the passage with good quality and quantity.

13. Strictly implement the cleaning regulations of the housekeeping department, and achieve the standardized operation of "one scraping, two washing, three passing four disinfection and five cleaning".

14. Carefully clean and move all kinds of tableware and cookers to prevent damage. Pick out the broken tableware in time to prevent it from flowing into the restaurant and report to the foreman in time.

15, cherish the use of all kinds of cleaning machinery and appliances, and do a good job of maintenance and repair in time to ensure safety and effectiveness. Keep the bathroom clean and hygienic.

16, according to the requirements of cleaning and hygiene work, stainless steel utensils and silver utensils were specially cleaned. Do a good job of handover.

17, complete other work arranged by the leader.

The duties of a dishwasher. Strictly implement the "four customs" (one brush, two washing, three washing and four disinfection) to ensure the sanitary quality of tableware.

Second, strictly implement disinfection procedures to prevent bacterial infection or cross-infection.

Three, keep the instrument clean and tidy, pay attention to personal hygiene.

Fourth, be responsible for the sanitation of the bathroom.

5. Responsible for the use and storage of various equipment, appliances and articles in the laundry room.

Six, when cleaning all kinds of tableware, we should pay attention to take it with care to ensure that it is not accidentally damaged.

Seven, keep the bathroom clean and tidy at any time during the on-the-job period, and don't do private affairs.

Eight, complete the work assigned by the leadership.

Dishwasher responsibilities 3 1. Responsible for the cleaning and maintenance of all kinds of cabinets, cabinets and appliances used and the environmental sanitation of the work area.

2. Responsible for the use and storage of various equipment and appliances in the laundry room.

3. Clean all kinds of tableware used by restaurant guests according to the standard, so as to achieve "one scraping, two rinsing, three washing (with detergent), four flushing, five disinfection and six sealing". Ensure cleanliness and no damage. Clean carefully and save water.

4. Put the tableware into the cupboard immediately after washing, and store it in different grades to prevent pollution. If you find any damage, pick it up immediately.

4. Keep the bathroom clean and tidy during the post, and the washed tableware will not be polluted twice.

5. Disinfect tableware uniformly on a regular basis.

Dishwasher responsibilities 4 1. Do a good job in personal hygiene, dress neatly before going to work, cut your nails frequently, have a haircut frequently and take a bath frequently.

2. Tableware parts must be disinfected and without omission.

3. Strictly implement the tableware cleaning and disinfection procedures, that is, one wash, two washes, three disinfections and four cleanings.

4. Tableware disinfection method:

(1) High temperature disinfection: After the first washing and the second washing, put the tableware in boiling water for 25 minutes.

(2) Steam disinfection: Wash the tableware once, and then put it into a steam cabinet, and disinfect it for 5- 100 minutes when the temperature rises to 65438℃.

(3) Disinfection in the oven: wash the tableware once and twice, then raise the temperature to about 120℃ and disinfect it for 15-20 minutes.

5. Disinfected tableware should be stored in a clean tableware washing cabinet.

6. Use food residue containers, cover them in time after use, and dispose of the residues in time.

7. Dishwashers should hold health training certificates.

Responsibilities of dishwasher 5 1. Should go to work on time according to work requirements, and strictly implement the "May 4th System" of food hygiene. Tableware cleaning must be "one wash, two washes, three brushes and four disinfections", and tableware cleaning should be done well.

2. Before using the dishwasher, start the machine to debug the water pressure and water temperature, and check whether the various parts of the machine operate normally. If abnormal conditions are found, they need to be repaired in time.

3. Before washing the dishes, clean the food residues, put them into the dishwasher (appropriate detergent should be added for tableware cleaning), and operate in strict accordance with the operating procedures.

4, cleaning tableware must be of good quality, tableware cleaning, check whether the tableware is clean one by one, if there is oil, clean it again.

5. After the tableware is washed, it should be classified and put into the disinfection cabinet. After disinfection, it should be sent to the preparation room for use. Before eating, the tableware should be tidied up and put in each window.

6. Store tableware in different grades to prevent pollution.

7. Wash the kitchen utensils and put them in the cupboard to avoid damage.

8, found that tableware damaged to immediately pick out the declaration and find the reason.

9, responsible for the custody of expensive tableware. Tableware must be classified and put into a disinfection cabinet for disinfection.

10, in the process of tableware cleaning, it is forbidden to touch the electrical switch with wet hands, and it is forbidden to flush the motor with water pipes to avoid accidents.

1 1. Put away the washing tools after work, and clean the dishwasher, disinfection cabinet and floor in time.

12, complete other tasks assigned by leaders.

Dishwasher 6 Responsibilities 1, responsible for the initial treatment and cleaning of dishes;

2. Responsible for cleaning all kinds of tableware in the kitchen;

3. Be responsible for cleaning the public areas in the kitchen;

4. Adopt scientific washing methods to reduce the consumption of consumables and the loss of tableware;

5. Use your spare time to assist other positions;

6. Obey the temporary arrangement of the leader;

The duties of a dishwasher. Clean appearance, pay attention to personal hygiene.

Second, collect tableware frequently and keep the desktop clean and tidy.

Third, the canteen should wipe the table and mop the floor three times a day to keep it clean and tidy.

Four, tableware, bowls, chopsticks to implement the "four customs" (1 brush, 2 washing, 3 cleaning, 4 disinfection).

Five, adhere to the steam disinfection system to prevent bacterial infection or cross infection.

Six, take good care of tableware, machinery, pay attention to saving water, electricity, steam, etc.

The duties of a dishwasher. Obey the chef's work arrangement and be responsible for the washing and cleaning work in the designated area.

Second, go to work on time, dress according to regulations, and do a good job in personal hygiene to ensure that it meets the personal hygiene standards of hotel employees.

Third, prepare the necessary cleaning supplies and make all preparations before washing.

Four, familiar with operating norms, working standards and service requirements, familiar with the use of various disinfectants, and master the `clean and hygienic operation of various utensils and tableware.

Five, according to the operating rules for tableware washing, do a rush, two washing, three cleaning, four disinfection, five inspection, six put.

Six, when cleaning, keep steady, slag, classification, processing, put down, gently wash and push, to ensure that the tableware is not damaged.

Seven, keep the cleaning and disinfection room clean and hygienic, so that the ground is dry without water, the tableware is neatly stacked without skew, the utensils are classified without mixing, the trash can is stamped without ambiguity, and the water table is clean without dead ends.

Eight, responsible for cleaning the dirty stove, kitchen utensils, clean the workbench and cabinet, clean the kitchen floor.

Clean up the garbage delivered to the kitchen, restaurant and bar in time to ensure that there is no backlog.

Eleven, have good physical and psychological quality, energetic, hard-working.

Twelve, complete other work assigned by the kitchen supervisor.

Dishwasher responsibility 9 1. Dishwashers should go to work on time according to the work requirements, strictly implement the "May 4th Movement" of food hygiene, and do a good job in tableware cleaning by "one wash, two washes, three brushes and four disinfections".

2. After washing dishes, the residual food should be removed and cleaned by classification.

3. Turn off the sanitary equipment. After the tableware is cleaned, check whether the tableware is clean one by one. If there is grease, wash it again.

4, tableware must be classified into disinfection cabinet disinfection.

5, after the work should be put away washing tools, cleaning the ground.

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

Dishwasher duties 10 1. Xu Xiuxun is a dishwasher; Deng Xianfang worked as a vegetable picker.

2, two people in the work project, can help each other, but involves the tableware is not clean or damaged mainly by Xu Xiuxun is responsible for compensation and other corresponding responsibilities; If the dishes are not selected and cleaned according to the requirements of the kitchen, and the selected and cleaned dishes do not meet the requirements of the chef, Deng Xianfang will bear the corresponding liability for compensation.

3. The monthly loss rate of hotel tableware is 3%.

4. Dishwasher's scope of work: cleaning and placing guest dining utensils, staff tableware and kitchen utensils in the morning, noon and evening. The cups used by the guests are cleaned by the waiter in the front hall of the restaurant.

5. The scope of work of the food picker: pick and wash the dishes needed by the guests in the morning, noon and evening; Select and clean the tableware needed by employees for dining.

6. Vegetable pickers go to work at 8: 30, arrive at their posts 10 minutes in advance, change their tools, and enter the workplace before 8: 30 to start normal work.

7. Dishwashers go to work at 9: 00, arrive at their posts 10 minutes in advance, change their tools, and enter the workplace before 9: 00 to start normal work.

8. Dishwasher cleans the breakfast tableware of guests from 9: 00 to 9: 40 in the morning.

Before 9. 10: 00, the vegetable picker will pick and wash all the dishes needed by the remaining kitchen on the vegetable rack;

10: 30-11:00 Pick out all the vegetables bought that day and the onions, ginger and garlic needed in the kitchen, wash them, put them on the bowl rack and notify the chef.

1 1. Pickers and dishwashers should clean up the garbage in the kitchen and dishwashing room before 10: 00 and before leaving work at night.

12. Dishwashers and vegetable pickers should implement the standards for picking and cleaning vegetables according to the standards set by chefs.

13. If you need to go to work in advance when ordering food, the person in charge of the restaurant will inform you in advance, and the specific working time will be set separately.

14. When ordering, the chef and the person in charge of the front office will send someone to pick out and wash the dishes needed for the day before the kitchen needs them.

15. If the products produced by the guests have quality problems, the food picker will pay for the food complained by the guests. On the same day, the department will issue a fine, which will be signed by the parties and deducted from the salary of the month.

16. If the guest complains about the taste, heat and cold, and quality of the dishes prepared by the guest, the chef will be responsible for the dishes complained by the guest at the dinner table that day. The fine is issued by the front desk of the restaurant, signed by the parties concerned, and deducted from the salary of the month by the finance department.

17, the vegetable picker must clean up the roughing room. If it is not cleaned up after inspection, the department shall punish it according to 5 yuan/time.

18. When the dish washer and the vegetable picker arrange a vacation, the other party will be fully responsible for all the work of the dish washer and the vegetable picker that day. The specific rest time is arranged by the person in charge of the front hall of the restaurant.

19. During commuting, you can only take the staff passage. If you are found in other business departments of the hotel during work, the department will impose a fine of 10 yuan/time (except going to the toilet).

20. When encountering problems in the course of work, the restaurant supervisor and manager should deal with them step by step. Try to digest it in this department. If the complaint goes directly to the general manager or chairman without going through the department, it will be handled by the department manager.

Job responsibilities of dishwasher11a. Job title: handyman.

B. direct supervisor: team leader of vegetable washing.

C. Specific responsibilities and operating rules:

1. Obey the chef's work arrangement and strictly abide by the rules and regulations of the hotel;

2. Do a good job in personal hygiene, pay attention to your own gfd, and strictly abide by the food hygiene law;

3. Love your job, have a sense of responsibility, and work carefully;

4. Ensure that the washed vegetables are free of yellow leaves, old roots, vegetable worms, sundries, silt, old stems and inedible parts;

5. Complete other tasks assigned by the chef.

Dishwasher's duty. Responsible for cleaning and disinfecting all dishes that need to be cleaned, such as those in restaurants and kitchens, wine glasses, steamed lunch boxes, food bowls, etc., and put the disinfected tableware into the cupboard for later use.

2, work should be handled with care, try to reduce the loss of tableware, found defective tableware should be picked out in time.

3. Do a good job of "one wash, two brushes, three flushes, four disinfections and five cleanings" for tableware cleaning, and keep the disinfected cupboard dry and clean.

4. Soak all teapots with bleach every day when you close the file, and wash them when you go to work the next day.

Disinfect all teacups, wine glasses and all tableware used in restaurants with bleach or soaked powder twice a week.

6. Do a good job in the indoor sanitation of the dishwashing room, so that the pool is clean, the walls and floors are clean and tidy, and the residue and leftovers are poured into the trash can to prevent the ditch from being blocked.

7. Reset all cleaning supplies after work every day and keep them clean and tidy.

8. When using high-concentration cleaning products, wear gloves, rubber shoes and aprons, and do a good job in safety.

Dishwasher's duty. Responsible for the cleaning of tableware and garbage removal of restaurant guests;

2. Strictly abide by the rules and regulations in the store and obey the supervision and inspection of the restaurant management;

3. Do a good job of cleaning and sanitation in the dishwashing room at any time to ensure that the items in the dishwashing room are placed in a standardized and tidy manner;

4. Operate in strict accordance with the hygiene requirements of the Health Bureau and the tableware cleaning requirements of the company to ensure the timely cleaning of guests' tableware and the use of customers.

5. Ensure that the garbage in the dishwashing room and staff dining room is cleaned in time, keep the outside and edge of the trash can clean, and cover it at any time.

6, do a good job of personal hygiene, in line with the provisions of the employee gfd.

7. Pay attention to saving water and electricity at work, and rationally use cleaning supplies and appliances to prevent waste; When cleaning tableware, handle it with care, take good care of the company's goods and reduce the loss of tableware.

8, complete other temporary work assigned by the leadership.

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