The duties of a dishwasher in a restaurant

1, cleaning dishes: cleaning every dish, one scraping, two flushing, three washing and four disinfection;

2. Put the tableware in the cupboard: after the tableware is cleaned, put it in the cupboard to avoid damage;

3. Store tableware: store tableware in different grades to prevent pollution;

4. Find out the reason of tableware damage: immediately find out the tableware damage, declare and find out the reason;

5. Tableware storage: responsible for the storage of expensive tableware, subject to leadership management.

Precautions for dishwashers are as follows:

1, after washing the bowl, be sure to put the bowl in a ventilated place to drain the water, or dry the water on the surface of the bowl with a dry towel, and then put the bowl in the cupboard so that there will be no bacteria attached to the bowl;

2. When washing dishes, it is necessary to classify and separate greasy bowls from non-greasy bowls.