Clean the colleague dining facility regularly to maintain the areas in a clean and hygienic condition
Wash chinaware and cutlery during and after meal periods to ensure adequate stock is available prior to each meal period
Report maintenance issues to superiors to ensure all faulty equipment and items are fixed promptly
Count the store items on a monthly basis to maintain appropriate colleague outlet item stock
Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
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