Restaurant dishwasher (m/f)

Description:

WORK PLAN – RESPONSIBLE FOR THE DIVE (2026)

Working days: Thursday, Friday, Saturday, Sunday

1. Work to be done at each service or when necessary

- Ensure a clean, tidy and impeccable dive at all times

- Cleaning and disinfection of the plunge after each service

- Cleaning and disinfection of the dishwasher with the appropriate products

- Clean under the sink

- Nothing on the floor (no material, no products on the floor)

- Set up and put away kitchen equipment properly, according to the chef's instructions

- Cleaning and disinfection of the shelves as soon as necessary

- Cleaning and disinfection of the surfaces of the refrigerators, the cold room and the ice freezer, if necessary

- Cleaning and setting up the machines when they have been used

- Cleaning and disinfection of the hand basin

- Daily control:

- that cleaning and disinfection products are available at the hand sink

- that the paper towel is clean and changed if necessary

- Set up cleaning products in an orderly manner

- Inform the chef if cleaning products are missing

Waste management – dispose of waste correctly

2. Weekly jobs (at least 1x a week)

- Cleaning the walls in all rooms (kitchen, sink, utility room)

- Thorough cleaning of the sensitive areas

- General control of the cleanliness of the premises

3. Monthly work: Complete cleaning of the stove (1x per month)

4. Laundry / linen

- Sort and set up the linen correctly:

- Linen of the boss

- Length of the plunge

- Respect the designated boxes/bacs

5. End of service (daily)

- Check that:

- everything is clean

- everything is set up

- everything is turned off

- everything is closed

- No waste or material may be left lying around

6. Special rule for Sunday evening

- Put out organic waste (bio bin) in front of the restaurant, as explained by the chef

- Control of the outer area:

- Clean the floor, if necessary and possible

- Exterior area / check and clean if necessary

Note: There may be an interruption of 2-3 hours on Saturday or Sunday. The hours vary on all 4 days depending on the amount of work.

Other skills required: Driver's license B and private vehicle! (very important, as there are poor bus connections in the evenings, on Sundays and on public holidays)

Comment: It would be great if, along with French, German or even Luxembourgish would also be spoken. French, however, is important so that the employee can implement the chef's instructions

Motivated, diligent, friendly, careful when handling porcelain

Urgency: I have to fill the position again as soon as possible, because the previous employee wants to retire.

This work plan serves to ensure hygiene, food safety and good organization of the kitchen.

EN

WORK SCHEDULE – SINK RESPONSIBLE (2026)

Workdays: Thursday, Friday, Saturday, Sunday

1. Tasks to be performed at every service or as needed

- Ensure a clean, tidy, and impeccable sink at all times

- Clean and disinfect the sink area after every service

- Clean and disinfect the dishwasher with the appropriate products

- Clean under the sink

- Nothing on the floor (no materials, no products on the floor)

- Properly store and put away kitchen equipment according to the chef's instructions

- Clean and disinfect shelves as soon as necessary

- Clean and disinfect surfaces of refrigerators, the cold room, and the ice chest freezer, when necessary

- Clean and put away machines when they have been used

- Clean and disinfect the hand sink

- Daily check:

- that cleaning and disinfecting products are available at the hand sink

- that the paper towels are clean and are changed when necessary

- Organize cleaning products properly

- Inform the head chef when cleaning products are missing

Waste management – Dispose of waste correctly

2. Weekly Tasks (at least 1x a week)

- Clean the walls and all rooms (kitchen, dishwashing area, utility rooms)

- Thorough cleaning of sensitive areas

- General check of the cleanliness of the premises

3. Monthly Tasks: Complete cleaning of the hood (1x per month)

4. Laundry / Linens

- Sort and straighten linens properly:

- Chef's linens

- Dishwashing linens

- Use the designated bins / carts

5. End of Service (every day)

- Check that:

- everything is clean

- everything is put away

- everything is turned off

- everything is closed

- No trash or materials should be left lying around

6. Special Rule for Sunday Evening

- Place the organic waste (bio-waste bin) outside the restaurant, as explained by the head chef

- Check the outdoor area:

- Sweep the floor, if necessary and possible

- Inspect and clean the outdoor area, if necessary

This work plan is intended to ensure the kitchen's hygiene, food safety, and good organization.

FR

PLAN DE TRAVAIL – RESPONSABLE DE L'ÉVIER (2026)

Jours de travail : jeudi, vendredi, samedi, dimanche

1. Tâches à effectuer à chaque service ou selon les besoins

- Veiller à ce que l'évier soit propre, rangé et impeccable à tout moment

- Nettoyer et désinfecter la zone de l'évier après chaque service

- Nettoyer et désinfecter le lave-vaisselle avec les produits appropriés

- Nettoyer sous l'évier

- Veiller à ce qu'il n'y ait rien au sol (ni matériel, ni produits)

- Ranger et stocker correctement le matériel de cuisine conformément aux instructions du chef

- Nettoyer et désinfecter les étagères dès que nécessaire

- Nettoyer et désinfecter les surfaces des réfrigérateurs, de la chambre froide et du congélateur à glace, si nécessaire

- Nettoyer et ranger les machines après leur utilisation

- Nettoyer et désinfecter le lavabo

- Vérification quotidienne:

- que les produits de nettoyage et de désinfection sont disponibles près du lavabo

- que les essuie-mains en papier sont propres et sont changés si nécessaire

- Ranger correctement les produits de nettoyage

- Informer le chef cuisinier en cas de manque de produits de nettoyage

Gestion des déchets – Éliminer les déchets correctement

2. Tâches hebdomadaires (au moins 1 fois par semaine)

- Nettoyer les murs et toutes les pièces (cuisine, zone de plonge, arrière-cuisine)

- Nettoyage en profondeur des zones sensibles

- Vérification générale de la propreté des locaux

3. Tâches mensuelles: Nettoyage complet de la hotte (1 fois par mois)

4. Linge / Linge de maison

- Trier et ranger correctement le linge:

- Linge de cuisine

- Linge de vaisselle

- Utiliser les bacs / chariots prévus à cet effet

5. Fin de service (tous les jours)

- Vérifier que:

- tout est propre

- tout est rangé

- tout est éteint

- tout est fermé

- Aucun déchet ni matériel ne doit traîner

6. Règle spéciale pour le dimanche soir

- Déposez les déchets organiques (poubelle bio) à l'extérieur du restaurant, comme expliqué par le chef cuisinier

- Vérifiez l'espace extérieur:

- Balayez le sol, si nécessaire et possible

- Inspectez et nettoyez l'espace extérieur, si nécessaire

Ce plan de travail vise à garantir l'hygiène, la sécurité alimentaire et la bonne organisation de la cuisine.