Job Purpose
To maintain cleanliness and sanitation of kitchen facilities, equipment and utensils while supporting kitchen operations through proper cleaning, waste management and adherence to food safety and hygiene standards.
Key Duties and Responsibilities
Clean and sanitize kitchen utensils, equipment and food preparation areas.
Wash dishes, pots, pans and kitchen tools.
Ensure proper disposal of kitchen waste.
Maintain cleanliness of storage areas and kitchen floors.
Assist in receiving and storing kitchen supplies.
Replenish cleaning supplies as required.
Operate dishwashing equipment safely.
Ensure compliance with food safety, hygiene and sanitation standards.
Report equipment faults and maintenance issues.
Support kitchen staff during busy service periods.
Perform any other duties as may be assigned by the Executive Chef or Sous Chef.
Key Performance Indicators (KPIs)
Kitchen cleanliness audit scores.
Compliance with food safety and sanitation standards.
Availability of clean utensils and equipment.
Timeliness of cleaning activities.
Waste management compliance.
Equipment care and maintenance.
Staff support efficiency.
Reduction in breakages and equipment losses.
Education, Skills and Experience
Must have:
Certificate in Food Production, Hospitality Operations or a related field from a recognized institution.
Minimum of two (2) years relevant experience in kitchen stewardship or food service operations, preferably in the hospitality industry.
Knowledge of food safety, hygiene and sanitation practices.