Dishwasher (occupation)

Dishwasher (occupation)

A dishwasher is an individual who cleans dishes and utensils in a restaurant, hotel, or other food service establishment. The role is often considered entry-level in the food service industry, but is nonetheless vital to the smooth operation of any kitchen.

Duties and Responsibilities

The primary duty of a dishwasher is to maintain cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This also includes operating automatic dishwashing machines to clean and sanitize dishes and cooking utensils. Additionally, dishwashers are responsible for keeping the dishwashing area clean and safe.

Dishwashers may also be responsible for tasks such as mopping floors, taking out trash, or assisting with food preparation. In some establishments, dishwashers may also be tasked with basic food prep tasks, such as washing vegetables or preparing simple dishes.

Working Conditions

Dishwashers typically work in the back of the house in a restaurant or food service establishment. The work can be physically demanding, requiring individuals to stand for long periods, lift heavy pots or trays, and work in a hot, humid environment. The hours can be long and often include nights, weekends, and holidays.

Career Progression

While dishwashing is often seen as an entry-level position, it can also be a stepping stone to other roles in the food service industry. Many dishwashers go on to become line cooks, sous chefs, or even executive chefs. The experience gained in the dishwashing role can provide valuable insight into the workings of a professional kitchen.

See Also

• Kitchen porter
• Busser
• Food service industry
• Restaurant

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