Plongeur
J.K.
Place
Capri is hiring through Hosco in Capri.ABOUT THE ROLEJ.K.
Place
Capri is seeking a reliable, diligent, and well-organized Plongeur to maintain exceptional standards of cleanliness, hygiene, and operational support throughout the hotel’s kitchen and back-of-house areas.Reporting to the Executive Chef and Sous Chef, the Plongeur is responsible for washing and sanitizing dishes, glassware, cutlery, pots, pans, utensils, and kitchen equipment. The role also supports the cleanliness of floors, work surfaces, storage areas, and waste stations, helping the brigade operate safely and efficiently.The ideal candidate has a strong work ethic, excellent attention to detail, physical stamina, and a disciplined approach to hygiene and safety. Working closely with chefs and Food & Beverage colleagues, they keep essential equipment clean, available, and correctly stored while contributing to the discreet, respectful, and collaborative culture of J.K.
Place.KEY RESPONSIBILITIESWash, rinse, sanitize, dry, and store crockery, glassware, cutlery, pots, pans, trays, utensils, and kitchen equipment promptly and to the required standard.Operate dishwashing and pot-washing machines safely, completing start-up, cleaning, filter, temperature, and shut-down procedures as instructed.Keep the plonge, kitchen floors, walls, sinks, work surfaces, shelving, equipment, storage areas, and back-of-house spaces clean, sanitized, dry, and organized.Collect used items from kitchen and service areas and return clean equipment promptly to the correct locations, ensuring the brigade has sufficient supplies during service.Separate and dispose of food waste, glass, cardboard, oils, and general refuse safely and in accordance with hotel recycling and waste-management procedures.Use detergents, sanitizers, and other cleaning chemicals correctly, following labels, dilution instructions, safety data, and required protective-equipment procedures.Support scheduled deep cleaning of ovens, hoods, filters, refrigerators, floors, drains, walls,
and other kitchen equipment as assigned.Assist with receiving deliveries, moving supplies, and maintaining orderly storage areas when requested.Support chefs with basic non-cooking tasks, such as washing produce or moving prepared items, only when instructed and trained.Monitor stocks of cleaning materials and report low supplies, breakages, leaks, blocked drains, equipment faults, hazards, or accidents immediately.Comply fully with HACCP, hygiene, sanitation, health, safety, manual-handling, and fire-prevention requirements.QUALIFICATIONS AND EXPERIENCEPrevious experience as a Plongeur, Kitchen Porter, Steward, Dishwasher, cleaner, or in a similar back-of-house role is preferred but not essential.Basic understanding of kitchen hygiene, sanitation, safe chemical use, waste separation, and workplace safety is an advantage.Experience operating commercial dishwashing or pot-washing equipment is preferred; training will be provided.Ability to follow cleaning schedules, safety instructions, and hygiene procedures accurately.Experience in a luxury hotel, resort, restaurant, or other high-volume hospitality environment is an advantage.Food-hygiene or workplace-safety training is desirable.SKILLS AND COMPETENCIESStrong work ethic, reliability, punctuality, and pride in maintaining high cleanliness standards.Excellent attention to detail and ability to follow routines consistently.Ability to work efficiently in a fast-paced, physically demanding kitchen environment.Physical stamina and ability to stand for extended periods, bend, lift, carry, and move kitchen items safely.Good organization, time management, and ability to prioritize urgent cleaning and equipment needs during service.Positive, cooperative attitude and willingness to support chefs, service colleagues, and the wider team.Commitment to personal hygiene, safe working practices, responsible chemical use, and environmental procedures.Flexibility to work shifts, evenings, weekends, and holidays according to operational needs.Basic command of Italian. Knowledge of English or an additional language is an advantage.Please see the full vacancy for the benefits offered by J.K.
Place
Capri.
Place
Capri is hiring through Hosco in Capri.ABOUT THE ROLEJ.K.
Place
Capri is seeking a reliable, diligent, and well-organized Plongeur to maintain exceptional standards of cleanliness, hygiene, and operational support throughout the hotel’s kitchen and back-of-house areas.Reporting to the Executive Chef and Sous Chef, the Plongeur is responsible for washing and sanitizing dishes, glassware, cutlery, pots, pans, utensils, and kitchen equipment. The role also supports the cleanliness of floors, work surfaces, storage areas, and waste stations, helping the brigade operate safely and efficiently.The ideal candidate has a strong work ethic, excellent attention to detail, physical stamina, and a disciplined approach to hygiene and safety. Working closely with chefs and Food & Beverage colleagues, they keep essential equipment clean, available, and correctly stored while contributing to the discreet, respectful, and collaborative culture of J.K.
Place.KEY RESPONSIBILITIESWash, rinse, sanitize, dry, and store crockery, glassware, cutlery, pots, pans, trays, utensils, and kitchen equipment promptly and to the required standard.Operate dishwashing and pot-washing machines safely, completing start-up, cleaning, filter, temperature, and shut-down procedures as instructed.Keep the plonge, kitchen floors, walls, sinks, work surfaces, shelving, equipment, storage areas, and back-of-house spaces clean, sanitized, dry, and organized.Collect used items from kitchen and service areas and return clean equipment promptly to the correct locations, ensuring the brigade has sufficient supplies during service.Separate and dispose of food waste, glass, cardboard, oils, and general refuse safely and in accordance with hotel recycling and waste-management procedures.Use detergents, sanitizers, and other cleaning chemicals correctly, following labels, dilution instructions, safety data, and required protective-equipment procedures.Support scheduled deep cleaning of ovens, hoods, filters, refrigerators, floors, drains, walls,
and other kitchen equipment as assigned.Assist with receiving deliveries, moving supplies, and maintaining orderly storage areas when requested.Support chefs with basic non-cooking tasks, such as washing produce or moving prepared items, only when instructed and trained.Monitor stocks of cleaning materials and report low supplies, breakages, leaks, blocked drains, equipment faults, hazards, or accidents immediately.Comply fully with HACCP, hygiene, sanitation, health, safety, manual-handling, and fire-prevention requirements.QUALIFICATIONS AND EXPERIENCEPrevious experience as a Plongeur, Kitchen Porter, Steward, Dishwasher, cleaner, or in a similar back-of-house role is preferred but not essential.Basic understanding of kitchen hygiene, sanitation, safe chemical use, waste separation, and workplace safety is an advantage.Experience operating commercial dishwashing or pot-washing equipment is preferred; training will be provided.Ability to follow cleaning schedules, safety instructions, and hygiene procedures accurately.Experience in a luxury hotel, resort, restaurant, or other high-volume hospitality environment is an advantage.Food-hygiene or workplace-safety training is desirable.SKILLS AND COMPETENCIESStrong work ethic, reliability, punctuality, and pride in maintaining high cleanliness standards.Excellent attention to detail and ability to follow routines consistently.Ability to work efficiently in a fast-paced, physically demanding kitchen environment.Physical stamina and ability to stand for extended periods, bend, lift, carry, and move kitchen items safely.Good organization, time management, and ability to prioritize urgent cleaning and equipment needs during service.Positive, cooperative attitude and willingness to support chefs, service colleagues, and the wider team.Commitment to personal hygiene, safe working practices, responsible chemical use, and environmental procedures.Flexibility to work shifts, evenings, weekends, and holidays according to operational needs.Basic command of Italian. Knowledge of English or an additional language is an advantage.Please see the full vacancy for the benefits offered by J.K.
Place
Capri.