Kitchen Cleaner

Responsibilities:

• Maintain a clean, hygienic, and safe shared kitchen environment for all restaurants at all times
• Operate strictly on a clean-as-you-go basis during kitchen operations.
• ⁠Wipe and sanitize work surfaces immediately after use.
• ⁠Clean spills (oil, water, food) immediately to prevent accidents and contamination.
• ⁠Keep sinks, taps, and drainage areas clean and unclogged.
• ⁠Empty waste bins before they overflow and replace bin liners as needed.
• ⁠Ensure walkways, prep areas, and entrances remain clean, dry, and hazard-free.
• At the end of each operating day, the cleaner must sweep and mop all shared floors thoroughly, wash and sanitize sinks, taps, and tabletops, empty all waste bins and dispose of trash properly, ensure no food waste is left in the cooking or prep kitchen, and leave the kitchen ready for the next day’s operations.
• Follow all food safety, hygiene, and sanitation standards at all times.
• ⁠Use only approved cleaning chemicals, tools, and methods for each task.
• ⁠Do not interfere with food preparation or cooking.
• ⁠Report blocked drains, broken equipment, safety hazards, or hygiene concerns immediately.
• ⁠Treat all restaurants equally without favoritism or selective cleaning.
• ⁠Do not use restaurant supplies or equipment without permission.
• ⁠Inform management of any hygiene concerns or recurring issues

Requirements:

• Minimum of 2 years of experience
• Minimum of a diploma 

Areas to clean include

• Floors and drains
• Sinks and wash areas
• Waste disposal area
• Storage areas
• Fridges/freezers (external surfaces only unless instructed)