Job responsibilities of dishwashers

With the continuous progress of society, there are more and more places where we can come into contact with job responsibilities. It is very important for enterprises to standardize employment and avoid risks. So how to formulate job responsibilities to play its greatest role? The following is the job responsibilities of the dishwasher that I have compiled for you. Welcome to read the collection.

Responsibilities of Dishwasher 1 Direct Supervisor: Chef

Job responsibilities:

1. Strictly implement the "four customs" (1 brushing, 2 washing, 3 cleaning and 4 disinfection) to ensure the sanitary quality of tableware.

2. Strictly implement disinfection procedures to prevent infection or cross infection.

3. Keep the instrument clean and tidy, and pay attention to personal hygiene.

4. Responsible for the hygiene of the bathroom.

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

6. When cleaning, all kinds of tableware should be handled with care to ensure that it is not accidentally damaged.

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

8. Responsible for the production of meals for restaurant staff.

9. Complete all the work assigned by the leaders.

10. Work specification:

(1) During cleaning and disinfection, handle with care, protect tableware and reduce loss.

(2) When using the dining basket to hold tableware, it should not exceed two-thirds of the capacity.

(3) In the cleaning process, the tableware should be sorted and cleaned in order.

(4) After cleaning, the tableware must be placed neatly on the tableware rack according to the category, and the tableware should not be piled too high to prevent collapse and damage.

(5) The damaged tableware should be picked out in time and reported to the supervisor for handling.

(6) Save water and electricity, and get into the habit of turning off lights and water.

(7) Use washing products reasonably, pay attention to saving and reduce waste.

(8) Be responsible for the sanitary work in the dishwashing room, scrub the disinfection cabinets and countertops on time, and clean them up in time.

Brush off the residue and dirt in the cylinder and clean up the garbage on time.

(9) Keep the tableware and work area clean and hygienic. Clean tools should be neatly arranged and placed in designated locations. Take good care of cleaning tools and supplies to prevent waste.

Job responsibilities of dishwasher 2 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.

Dishwasher Job Responsibilities 3 Direct Supervisor: Restaurant Chef (Chef)

Direct reports: None

Scope of work: Responsible for cleaning tableware in restaurants and kitchens.

Cooperation: waiter, vegetable delivery man, kitchen staff.

Right restriction: have the right to stop the relevant departments from using unwashed and disinfected tableware to ensure food hygiene. Main responsibilities:

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.

Put the dishes in the cupboard immediately after washing. Tableware should be stored 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.

Working procedure:

1. Use tools on time, and gfd is clean and hygienic.

2. Clean the cabinets, cupboards and utensils in the work area, environmental sanitation and washing room, clean the pools and containers and prepare detergents, and make all preparations before washing.

3. Clean and replace the tableware in time according to the procedures and operating specifications when eating, to ensure that it is clean and undamaged.

4. Tidy up the tableware, put it in categories, seal it, pick up the broken tableware and hand it in.

5. After dinner, clean the bathroom and put all kinds of utensils in the designated place.

6. Turn off water, electricity, doors and windows, and lock the cupboard.

The duties of a dishwasher. Strictly implement the "four customs" (one brush, two washes, three cleanings and four disinfections) to ensure the hygienic 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's responsibility 5 1, Dishwasher's responsibility

Position: Dishwasher

Direct supervisor: Dishwasher supervisor

Dishwasher job responsibilities:

1. Obey the work instructions of the foreman, be responsible for him and report the work.

2. Do a good job in 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.

3. Strictly implement the cleaning procedures and achieve the standardized operation of "one cleaning, two washing, three scrubbing, four disinfection and five cleaning".

4. Clean and move all kinds of tableware and cookers, so as to handle them with care and prevent them from being damaged. Pick out the broken tableware in time to prevent it from flowing into the restaurant and report to the foreman in time.

5. Take good care of all kinds of cleaning machinery and appliances, and do a good job in maintenance and repair in time to ensure safety and effectiveness.

6. Keep the dishwashing room clean and hygienic.

7. According to the requirements of cleaning and hygiene work, stainless steel utensils and silver utensils should be particularly clean, and the handover work should be done well.

2, dishwasher job responsibilities

1. Strictly implement the "four customs" (1 brushing, 2 washing, 3 cleaning and 4 disinfection) to ensure the sanitary quality of tableware.

2. Strictly implement disinfection procedures to prevent infection or cross infection.

3. Keep the instrument clean and tidy, and pay attention to personal hygiene.

4. Responsible for the hygiene of the bathroom.

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

6. When cleaning, all kinds of tableware should be handled with care to ensure that it is not accidentally damaged.

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

8. Complete all the work assigned by the leaders.

9. Work specifications:

(1) During cleaning and disinfection, handle with care, protect tableware and reduce loss.

(2) When using the dining basket to hold tableware, it should not exceed two-thirds of the capacity.

(3) In the cleaning process, the tableware should be sorted and cleaned in order.

(4) After cleaning, the tableware must be placed neatly on the tableware rack according to the category, and the tableware should not be piled too high to prevent collapse and damage.

(5) The damaged tableware should be picked out in time and reported to the supervisor for handling.

(6) Save water and electricity, and get into the habit of turning off lights and water.

(7) Use washing products reasonably, pay attention to saving and reduce waste.

(8) Be responsible for the sanitary work in the dishwashing room, scrub the disinfection cabinet and countertops on time, clean up the residue and dirt in the sink in time, and take out the garbage on time.

(9) Keep the tableware and work area clean and hygienic. Clean tools should be neatly arranged and placed in designated locations. Take good care of cleaning tools and supplies to prevent waste.

3, dishwasher job responsibilities

First, 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, keep steady when cleaning, slag, classification, light with light, light washing, light 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.

4, restaurant dishwasher job responsibilities

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

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).

Responsibilities of dishwasher 6 1. Obey the work instructions of the foreman of the competent department, be responsible for it and report the work.

2. Do a good job in 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.

3. Strictly implement the cleaning procedures of the steward department, and achieve the standardized operation of "one scraping, two washing, three passing four disinfection and five cleaning".

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

5. Take good care of all kinds of cleaning machinery and appliances, and do a good job of maintenance and repair in time to ensure safety and effectiveness.

6. Keep the dishwashing room clean and hygienic.

7, according to the requirements of cleaning and hygiene work, the stainless steel utensils and silver utensils do special cleaning.

8, do a good job of succession.

Duties of Dishwasher 7 Duties of Dishwasher

1, should go to work on time according to the 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 Job Responsibilities 8 Job Responsibilities

1, responsible for the hygiene of the bathroom.

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

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

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

5. Complete all the work assigned by the leaders.

operating duty

1, dress on time and pay attention to personal hygiene.

2. Carefully clean the washing room and sewer. Make sure that the swimming pool is free of dirt, grease, tea dirt and odor.

3. Wash the tableware in time and dry the washing products, such as washbasins, mops and rags. In order to put it into use again at any time.

4. Pay attention to the breakage rate of tableware and the maintenance of utensils when washing. You can get off work after washing.

5, understand the nature of kitchen utensils, strong sense of responsibility, agile and clean.

Dishwasher's job responsibilities 9 Dishwasher's job responsibilities

I. Job Title: Dishwasher

Second, the immediate superior: the chef.

Qualifications: Hardworking, obeying orders, working experience, catering qualification certificate and health certificate.

4. Work: Wash bowls, pots, utensils and plates in the kitchen.

Verb (abbreviation for verb) Job responsibilities:

1, responsible for the initial processing 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;

Dishwasher duties 10 1. Under the leadership 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 wash 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.

;