Elements and Performance Criteria
- Clean and sanitise kitchen equipment.
- Clean service-ware and utensils.
- Sort service-ware and utensils and load dishwasher with appropriate items.
- Hand wash any items not appropriate for dishwasher.
- Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
- Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
- Clean and sanitise kitchen premises.
- Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.
- Clean areas of any animal and pest waste and report incidents of infestation.
- Follow safety procedures in the event of a chemical accident.
- Sort and remove linen according to organisational procedures.
- Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.
- Work safely and reduce negative environmental impacts.
- Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
- Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
- Reduce negative environmental impacts through efficient use of energy, water and other resources.
- Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.
- Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.