Kitchen Worker - Nom Wah - Reserve

Qualifications

The Kitchen Worker must have a High School Diploma or GED. At least 3 months of experience in a high-volume operation in a hotel and casino environment is preferred.

Skills

• Basic understanding of sanitation, food-safety, and proper cleaning practices.
• Knowledge of SDS Book and Chemical Usage.
• Ability to operate dishwashing equipment and follow ware-washing procedures.
• Strong attention to detail and organizational skills.
• Physical stamina to lift, stand, and work in a fast-paced environment.
• Ability to follow instructions and work effectively as part of a team.

Key Responsibilities

Responsibilities include, but are not limited, to the following:

• Clean, sanitize, and organize all kitchen and food & beverage areas, including freezers and walk-ins.
• Use cleaning equipment and chemicals safely and correctly as part of daily cleaning routines.
• Operate dish machines properly, including checking temperatures and ensuring cleanliness.
• Break down, wash, sanitize, and store all dishes, utensils, and kitchen wares following established procedures.
• Wash, rinse, and sanitize pots and pans using proper three-compartment sink procedures.
• Distribute silverware, glassware, china, utensils, and equipment to designated areas as needed.
• Sweep and mop kitchen floors based on business volume and sanitation standards.
• Monitor, empty, and replace trash bags in all kitchen areas as needed.
• Support banquet operations by providing equipment, fulfilling requisitions, and assisting with service needs.
• Work alongside the culinary team to assist with plating and other tasks related to banquet functions.
• Properly handle industrial cleaning solvents and follow safe-use guidelines.
• Clean and sanitize various kitchen equipment, including performing de-liming and steaming procedures.
• Disassemble and reassemble kitchen equipment safely for deep cleaning purposes.
• Clean and maintain kitchen hood filters to ensure proper ventilation.
• Clean and sanitize hot and cold holding cabinets.
• Clean, sanitize, and restock hand sinks as required.
• Ensure kitchen walls are free of mold, mildew, and buildup.
• Keep cutting boards and food prep areas clean, sanitized, and properly maintained.
• Change and filter deep fryers according to kitchen standards and safety protocols.