- Collecting used kitchenware from dining and kitchen areas
- Loading and unloading washing machines
- Washing specific items by hand (e.g. wooden cutting boards, large pots and delicate china)
- Store clean dishes, glasses and equipment appropriately
- Set up workstations before meal prep begins
- Ensure there are always enough clean dishes, glasses and utensils, especially during peak hours
- Maintain cleaning supplies stock (e.g. detergents) and place orders when necessary
- Check washing machines’ operation and promptly report any technical/performance issues
- Remove garbage regularly
- Sanitize the kitchen area, including the floor
- Working hours: 4.30pm - 9.30pm
- 5 days or 6 days/ working/ week
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