Maintain cleanliness of dining area, service area, and dishwashing area at all times. Ensure crockery, cutlery, glassware, and utensils are cleaned, dried, and properly stored. Follow FIFO (First In First Out) and hygiene standards during cleaning and handling of service equipment. Dispose of waste properly and maintain segregation (wet, dry, glass, plastic). Use PPE (gloves, apron, cap, mask) while handling food or cleaning chemicals. 2. Dishwashing & Equipment CareOperate dishwashing machine and manual wash area as per standard procedure. Check cleaning chemicals and maintain correct dilution ratio. Inspect dishes and utensils for stains or residues before storage. Maintain and clean all equipment daily (dishwasher, sinks, racks, bins). Report any equipment malfunction to the supervisor immediately. 3. Support to Kitchen & ServiceSupply clean crockery, cutlery, and utensils promptly to the kitchen and service team. Assist kitchen staff in basic prep work if required (fetching ingredients, cleaning workspace). Ensure service area is well-stocked before and during operations. Help the stewarding team in setting up buffets or service counters when required.

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Waiter / Steward