Career Opportunities

Responsibility

• Be responsible for daily cleaning and disinfection of the back kitchen, staff passage, dishwashing room, public logistics areas and tableware storage areas; regularly remove kitchen waste, oil stains and sundries, keep floors, walls and drainage ditches clean and dry, and eliminate potential safety hazards such as slips and insect breeding.
• Conduct regular disinfection on garbage bins, storage racks and drain outlets in accordance with the hotel’s disinfection regulations.
• Sort and dispose of garbage separately, implement wet-dry garbage classification, coordinate with garbage collection services, and maintain tidy and standardized logistics areas.
• Inspect hard-to-reach sanitary corners in logistics zones, promptly clear accumulated water, oil sludge and debris, and cooperate with hygiene inspections concerning food safety. Wash tableware including plates, bowls, pots, knives and vegetable baskets in a standardized manner.
• Strictly follow the procedure of "scraping residues — washing — rinsing — disinfecting — draining and storing".
• Control high-temperature disinfection parameters and the operating duration of disinfection cabinets to ensure tableware meets hygiene standards. Place cleaned tableware by categories with dustproof protection.
• Sort damaged tableware independently, register and report relevant information for centralized scrapping, so as to prevent damaged tableware from being used in service areas.
• Maintain equipment such as dishwashers, disinfection cabinets and soaking tanks.
• Clean filter screens and inner walls of the equipment every day, record equipment operating status, and report faults to the Engineering Department immediately for maintenance once detected.

Qualifications

• Good physical health with no infectious diseases, holder of a valid health certificate, and able to adapt to the working environment of the hotel back kitchen.
• No academic qualification requirement; candidates with or without relevant work experience are both acceptable. Prior consideration will be given to applicants with working experience in hotel catering, back kitchen supervision, dishwashing and cleaning services.
• Sound personal conduct, hard-working, compliant with management, abiding by hotel rules and regulations, and free of adverse employment records.
• Able to work rotating shifts, overtime and holiday shifts, and support urgent assignments for banquets and large-scale receptions.
• Possess sound safety awareness, strictly follow operational specifications for anti-slip, anti-scald, fire prevention and food safety, and eliminate potential safety hazards.