Primarily Responsible for Operating and maintaining cleaning equipment and tools. Also responsible for washing dishes, chinaware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment, etc.
Have to follow instructions from the kitchen in-charge and shift supervisors for the upkeep and hygiene of the restaurant
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Hospitality Concept
Multi-cuisine Restaurant
Job Overview
Gender
Male
Career Level
Executive
Industry
Restaurants / Catering / Food Services
Experience
1-2 Years
Qualification
Intermediate School
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