In a restaurant, dining hall, cafeteria, or other eatery, a dish washer is responsible for washing dishes. The job usually entails using a large automatic dishwasher, scrubbing pots and pans, and keeping the kitchen clean in general. There isn’t much training for a dish washer, and there aren’t many requirements to get the job.
A dish washer’s main job is to stack dirty dishes from the kitchen and dining room into washing crates and then feed them through the dishwasher. The dish washer is responsible for putting the dishes back where they belong after they have been cleaned. Servers bring dirty dishes to the dishwashing station, but the dish washer may need to go onto the kitchen line to collect dishes from cooks who are too busy to bring them over.
Keeping a steady supply of clean dishes stocked at each station of the cooking line is frequently the responsibility of the dish washer. Cooks require plates in order to prepare food for customers, and running out of plates or bowls during the dinner rush can cause the entire line to back up. He must also ensure that the bar is stocked with clean glasses and that the expedition area of the kitchen, where sauces and garnishes are added to each plate before it is delivered to the customer, is stocked with the dishes necessary to get everything out of the kitchen on time.
Dish washers are usually in charge of keeping the kitchen clean, especially during off-peak hours. Sweeping and mopping, removing garbage bags, and cleaning the counters and sinks are all part of this. They must also keep the dishwashing area clean and dry in order to avoid cross-contamination of clean and dirty dishes, as well as dangerous slippery zones.
During slow periods, the dish washer may be assigned to some of the day’s food preparation. Dishwashers in many kitchens are trained in basic prep skills after expressing an interest or demonstrating competency. During the lunch or dinner rush, dish washers may also be called upon to chop vegetables, mix sauces, or prepare other basic items that the cooks are running low on. If the cooks are unable to leave the line to get food, they may be asked to get it from the coolers, freezer, or dry stock area.
Dishwashing in a busy restaurant is not as simple as many people believe. It’s a stressful job, because dirty dishes pile up faster than the dishwashing machine can clean them. This may result in a build-up of dirty dishes. By not having the required dishes cleaned and ready for use, an inexperienced or slow dish washer can bring the entire restaurant to a halt. Many kitchens take good care of their best dish washers, who are a valuable resource in a busy restaurant.