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.
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.