Job responsibilities of dishwashers

With the continuous progress of society, there are more and more places where we can get in touch with job responsibilities, and 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 are the job responsibilities of dishwashers that I have compiled for you. Welcome to read and collect.

Job responsibilities of dishwashers 1

Direct supervisor: chef

Job responsibilities:

1. Strictly implement the "four passes" (1 brush, 2 wash, 3 clean and 4 disinfect) to ensure the sanitary quality of tableware.

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

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

4. Be responsible for the sanitation of the washroom.

5. Be responsible for the use and storage of all kinds of equipment, appliances and articles in the washing 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 all times during the post, and do not do private work.

8. Be responsible for making meals for restaurant staff.

9. Complete all the work assigned by the leaders.

11. Work specification:

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

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

(3) In the cleaning process, the tableware should be sorted first 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 treatment.

(6) Save water and electricity, and get into the habit of turning off the 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 the countertop on time, clean up the residue and dirt in the washing trough in time, and take out the garbage on time.

(9) Keep the dishwashing utensils and the work area clean and hygienic, arrange the cleaning tools neatly and put them in the designated position, take good care of the cleaning tools and supplies, and put an end to waste. Job responsibilities of dishwashers 2

1. Do a good job in personal hygiene, dress neatly before taking up the post, cut nails, have a haircut and take a bath frequently.

2. tableware pieces must be disinfected to be qualified and not missed.

3. Strictly implement the tableware cleaning and disinfection procedures, namely, one washing, two cleaning, three disinfection and four cleaning.

4. Disinfection method of tableware:

(1) High-temperature disinfection: After washing and cleaning, put the tableware into boiling water for disinfection for 25 minutes.

(2) steam disinfection: after washing and cleaning, put the tableware in a steam cabinet and disinfect it for 5-11 minutes when the temperature rises to 111℃.

(3) oven disinfection: after the tableware is washed once and cleaned twice, the temperature is raised to about 121℃ and disinfected for 1.5-21 minutes.

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

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

7. Dishwashers should hold a health training certificate. Job responsibilities of dishwashers 3

immediate supervisor: head chef (chef)

immediate subordinate: none

scope of work: responsible for the cleaning of tableware in restaurants and kitchens

cooperative relationship: waiter, delivery clerk and kitchen staff

authority: have the right to stop 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. Be responsible for the use and storage of all kinds of equipment and appliances in the washing 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 hygiene, without damage. Wash with care and save water at the same time.

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

4. keep the washing room clean and tidy during the post, and the washed tableware will not be polluted again.

5. Disinfect tableware regularly.

Work procedure:

1. Work with tooling on time, and gfd is clean and hygienic.

2. Clean the working area, environmental sanitation and the hygiene of cabinets, cupboards and utensils in the washing room, clean the pool, containers and prepare detergent, and make all the preparations before washing.

3. Wash the replaced tableware in time during meals according to the procedures and operating specifications to ensure cleanliness and no damage.

4. Tidy up the tableware, classify and put it away, seal it and save it, and pick up the broken tableware and hand it in.

5. After meals, clean the bathroom again, and put all kinds of appliances in the designated position.

6. Turn off water, electricity, doors and windows, and lock the cupboard. Responsibilities of dishwashers 4

1. Strictly carry out the "four passes" (one brush, two washes, three cleanings and four disinfections) to ensure the sanitary quality of tableware.

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

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

4. Be responsible for the sanitation of the washroom.

5. Be responsible for the use and storage of all kinds of equipment, appliances and articles in the washing room.

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

7. Keep the bathroom clean and tidy at any time during the post, and do not do private work.

VIII. Complete all the work assigned by the leaders. Dishwasher's job responsibilities 5

1. Dishwasher's job responsibilities

Job responsibilities: Dishwasher

Dishwasher's job responsibilities:

1. Obey the job instructions of the foreman, be responsible to him and report his 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 brushing, 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. 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.

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 specially cleaned and hand-over work should be done well.

2. Responsibilities of dishwashers

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

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

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

4. Be responsible for the sanitation of the washroom.

5. Be responsible for the use and storage of all kinds of equipment, appliances and articles in the washing 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 all times during the post, and do not do private work.

8. Complete all the work assigned by the leaders.

9. Work specification:

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

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

(3) In the cleaning process, the tableware should be sorted first 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 treatment.

(6) Save water and electricity, and get into the habit of turning off the 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 countertop on time, clean up the residue and dirt in the washing tank in time, and take out the garbage on time.

(9) Keep the dishwashing utensils and the work area clean and hygienic, arrange the cleaning tools neatly and put them in the designated position, take good care of the cleaning tools and supplies, and put an end to waste.

3. Responsibilities of the dishwasher

1. Obey the work arrangement of the chef and be responsible for the washing and cleaning work in the designated area.

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

third, get the necessary cleaning supplies and make all the preparations before washing.

4. Be familiar with the operating specifications, working standards and service requirements, the use of various disinfectants, and the clean and hygienic operation of various utensils and tableware.

5. Wash the tableware according to the operating rules, so as to achieve one washing, two washing, three cleaning, four disinfection, five inspection and six placing.

6. Keep it steady, pour slag, classify, take, put, wash and push gently during cleaning, so as not to damage tableware and utensils.

VII. Keep the cleaning and disinfection room clean and hygienic, so that the ground is dry and free of stagnant water, the tableware is neatly stacked without skew, the utensils are classified without confusion, the trash can is stamped without ambiguity, and the water table is clean without dead ends.

8. Be responsible for cleaning up the dirty stoves, kitchen utensils and appliances, cleaning the workbench and work cabinets, and cleaning the kitchen floor.

9. Clean up the garbage delivered to kitchens, restaurants and bars in time to ensure that there is no backlog.

Xi. Have good physical and psychological qualities, be energetic and be hard-working.

XII. Complete other tasks assigned by the kitchen supervisors.

4. Responsibilities of dishwashers in restaurants

1. Dishwashers should go to work on time according to work requirements, strictly implement food hygiene "May 4th" tableware cleaning must be "one cleaning, two washing, three brushing and four disinfection", and do a good job in tableware cleaning.

2. When washing dishes, the residual food should be removed before washing and sorting.

3. Turn off the sanitation. 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 and put into the disinfection cabinet for disinfection.

5. After work, put away the washing tools and clean the ground.

6. Complete other tasks assigned by the lobby manager (Panyu lobby manager). Job responsibilities of dishwashers 6

1. Obey the work instructions of the foreman of the steward department, be responsible to him and report his 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 housekeeping department, and achieve the standardized operation of "one scraping, two washing, three passing, four disinfection and five cleaning".

4. Clean and move all kinds of tableware and cookware with care 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, cherish the use of various cleaning machinery and appliances, timely maintenance and repair work, 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 specially cleaned.

8, do a good job of succession. Job responsibilities of dishwashers 7

Job responsibilities of dishwashers

1. Go to work on time according to work requirements, and strictly implement the "May 4th System" of food hygiene. Tableware cleaning must be "one cleaning, two washing, three brushing and four disinfection", 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 all parts of the machine are operating normally. If any abnormal situation is found, it is necessary to report for repair in time.

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

4. When washing tableware, you must ensure the hygiene and quality. After washing tableware, check whether the tableware is clean one by one. If there is oil stain, wash it again.

5. After washing, the tableware should be sorted and put into the disinfection cabinet, disinfected and sent to the food preparation room for later use. Before eating, the tableware should be tidied up and placed in each window respectively.

6. Store tableware in different grades to prevent pollution.

7. Put the kitchen utensils into the cupboard after cleaning to avoid damage.

8. If you find broken tableware, you should immediately pick it out and declare it and find out the reason.

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

11. During 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.

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

12. Other tasks assigned by the leaders have been completed. Job responsibilities of dishwashers 8

Job responsibilities

1. Responsible for the environmental sanitation of the washing room.

2. Be responsible for the use and storage of all kinds of equipment, appliances and articles in the washing room.

3. When cleaning, all kinds of tableware should be handled with care to ensure that they are not accidentally damaged.

4. Keep the bathroom clean and tidy at any time during the post, and do not do private work.

5. Complete all the work assigned by the leaders.

Work content

1. Dress for work on time and pay attention to personal hygiene.

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

3. Wash the tableware in time, and dry the washing supplies, such as water basin, mop cloth, dish cloth, etc., so as to be put into use again at any time.

4. Pay attention to the breakage rate of tableware and the maintenance of utensils during washing. After washing, you can get off work.

5, understand the nature of kitchen utensils, strong sense of responsibility, agile and neat. Job responsibilities of dishwashers 9

Job responsibilities of dishwashers

1. Job title: dishwasher

2. Direct supervisor: chef

3. Job requirements: hardworking, obedient, with or without work experience, with catering qualification certificate and Health Certificate.

4. My own job: cleaning the kitchen public area, cleaning dishes, pots and pans, sorting and washing dishes.

5. Job responsibilities:

1. Be responsible for the initial processing and washing of dishes;

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

3. Be responsible for the cleaning of 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; wash the bowl up