Plongeur
ABOUTTHEROLE
J.K.PlaceCapriisseekingareliable,diligent,andwell-organizedPlongeurtomaintainexceptionalstandardsofcleanliness,hygiene,andoperationalsupportthroughoutthehotel'skitchenandback-of-houseareas.
ReportingtotheExecutiveChefandSousChef,thePlongeurisresponsibleforwashingandsanitizingdishes,glassware,cutlery,pots,pans,utensils,andkitchenequipment.Therolealsosupportsthecleanlinessoffloors,worksurfaces,storageareas,andwastestations,helpingthebrigadeoperatesafelyandefficiently.
Theidealcandidatehasastrongworkethic,excellentattentiontodetail,physicalstamina,andadisciplinedapproachtohygieneandsafety.WorkingcloselywithchefsandFood&Beveragecolleagues;,theykeepessentialequipmentclean,available,andcorrectlystoredwhilecontributingtothediscreet,respectful,andcollaborativecultureofJ.K.Place.
KEYRESPONSIBILITIES
- Wash,rinse,sanitize,dry,andstorecrockery,glassware,cutlery,pots,pans,trays,utensils,andkitchenequipmentpromptlyandtotherequiredstandard.
- Operatedishwashingandpot-washingmachinessafely,completingstart-up,cleaning,filter,temperature,andshut-downproceduresasinstructed.
- Keeptheplonge,kitchenfloors,walls,sinks,worksurfaces,shelving,equipment,storageareas,andback-of-housespacesclean,sanitized,dry,andorganized.
- Collectuseditemsfromkitchenandserviceareasandreturncleanequipmentpromptlytothecorrectlocations,ensuringthebrigadehassufficientsuppliesduringservice.
- Separateanddisposeoffoodwaste,glass,cardboard,oils,andgeneralrefusesafelyandinaccordancewithhotelrecyclingandwaste-managementprocedures.
- Usedetergents,sanitizers,andothercleaningchemicalscorrectly,followinglabels,dilutioninstructions,safetydata,andrequiredprotective-equipmentprocedures.
- Supportscheduleddeepcleaningofovens,hoods,filters,refrigerators,floors,drains,walls,andotherkitchenequipmentasassigned.
- Assistwithreceivingdeliveries,movingsupplies,andmaintainingorderlystorageareaswhenrequested.
- Supportchefswithbasicnon-cookingtasks,suchaswashingproduceormovingprepareditems,onlywheninstructedandtrained.
- Monitorstocksofcleaningmaterialsandreportlowsupplies,breakages,leaks,blockeddrains,equipmentfaults,hazards,oraccidentsimmediately.
- ComplyfullywithHACCP,hygiene,sanitation,health,safety,manual-handling,andfire-preventionrequirements.
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J.K.PlaceCapriisseekingareliable,diligent,andwell-organizedPlongeurtomaintainexceptionalstandardsofcleanliness,hygiene,andoperationalsupportthroughoutthehotel'skitchenandback-of-houseareas.
ReportingtotheExecutiveChefandSousChef,thePlongeurisresponsibleforwashingandsanitizingdishes,glassware,cutlery,pots,pans,utensils,andkitchenequipment.Therolealsosupportsthecleanlinessoffloors,worksurfaces,storageareas,andwastestations,helpingthebrigadeoperatesafelyandefficiently.
Theidealcandidatehasastrongworkethic,excellentattentiontodetail,physicalstamina,andadisciplinedapproachtohygieneandsafety.WorkingcloselywithchefsandFood&Beveragecolleagues;,theykeepessentialequipmentclean,available,andcorrectlystoredwhilecontributingtothediscreet,respectful,andcollaborativecultureofJ.K.Place.
KEYRESPONSIBILITIES
- Wash,rinse,sanitize,dry,andstorecrockery,glassware,cutlery,pots,pans,trays,utensils,andkitchenequipmentpromptlyandtotherequiredstandard.
- Operatedishwashingandpot-washingmachinessafely,completingstart-up,cleaning,filter,temperature,andshut-downproceduresasinstructed.
- Keeptheplonge,kitchenfloors,walls,sinks,worksurfaces,shelving,equipment,storageareas,andback-of-housespacesclean,sanitized,dry,andorganized.
- Collectuseditemsfromkitchenandserviceareasandreturncleanequipmentpromptlytothecorrectlocations,ensuringthebrigadehassufficientsuppliesduringservice.
- Separateanddisposeoffoodwaste,glass,cardboard,oils,andgeneralrefusesafelyandinaccordancewithhotelrecyclingandwaste-managementprocedures.
- Usedetergents,sanitizers,andothercleaningchemicalscorrectly,followinglabels,dilutioninstructions,safetydata,andrequiredprotective-equipmentprocedures.
- Supportscheduleddeepcleaningofovens,hoods,filters,refrigerators,floors,drains,walls,andotherkitchenequipmentasassigned.
- Assistwithreceivingdeliveries,movingsupplies,andmaintainingorderlystorageareaswhenrequested.
- Supportchefswithbasicnon-cookingtasks,suchaswashingproduceormovingprepareditems,onlywheninstructedandtrained.
- Monitorstocksofcleaningmaterialsandreportlowsupplies,breakages,leaks,blockeddrains,equipmentfaults,hazards,oraccidentsimmediately.
- ComplyfullywithHACCP,hygiene,sanitation,health,safety,manual-handling,andfire-preventionrequirements.
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