What will you do?
Whether you work as a plate washer, wash-up kitchen employee or wash-up supervisor, you keep the flow of clean plates, glasses and pots going so the kitchen team can keep cooking. You wash by hand or with the dishwashing machine, dry and store the dishes, clean tools and equipment and keep your workstation organised. You also sort and remove waste.
- Wash dishes by hand or with the dishwashing machine
- Dry the dishes and put them away
- Clean kitchen tools and equipment
- Maintain the machines and your workstation
- Organise your workstation in the wash-up area
- Sort and remove waste
- Work according to hygiene and food safety rules
Skills to develop
- Knowledge of hygiene and food safety rules (HACCP)
- Physically fit: standing for long periods in a warm, damp environment
- Fast and orderly during busy service moments
- Flexible for evening and weekend work
- Independent and reliable
Your foundation for this occupation
Learn dirty and clean flows and dishwasher operation. Glass, cutlery and cookware need different handling.
From preparation to your first day
Develop the practical skills
Practise sorting, rack loading and returning clean equipment without blocking flow.
Check your work
Check residues, damage and machine performance; do not return unclean items to use.
How can you grow?
Progress towards kitchen support or equipment management.
Frequently asked questions
Why sort before washing?
Overloaded or poorly loaded racks clean less effectively. Logical sequencing protects fragile items and keeps service supplied.