Wear correct personal protective equipment (e.g. Work safely to ensure low breakage and kitchen accidentsĪssist in general food preparation and mis-en-placeĬarry out general peeling and cleaning of vegetables, when requiredĮnsure weekly kitchen cleaning roster is done on the correct dayĪt end of night shift, clean all benches in designated area to ensure they are free from dirt and food scraps Clean under stoves and in corners to ensure no rubbish and food scraps are left, floor must comply with Health RegulationsĬlean Griddle Plate, Chargrill, stoves, and all other kitchen appliances at end of night shift Sweep, scrub and mop floor (kitchens) at end of morning and night shift.
#KITCHEN STEWARDS FULL#
Clean all glassware, silverware and crockery that enters the kitchen areaĬlean pots, pans and general kitchen equipment during course of shiftĮmpty garbage bins when full into garbage areaĮnsure garbage area is clean and free from grounds at end of shift and if dirty will cleanįollow the Marriott 18 point LSOP and adhere to food storage, labelling and covering of all food itemsĭrain clean dishwasher at end of night shift and busy meal periods
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