Plongeur

Hosco.com; Capri; On-site; EUR 18,000 - 24,000; Full time

Job summary

J.K. Place Capri is seeking a reliable, diligent Plongeur to maintain exceptional cleanliness, hygiene, and operational support in the hotel kitchen and back-of-house areas.

Reporting to Executive Chef and Sous Chef, the role involves dishwashing, sanitizing, floor and surface cleanliness, and assisting with basic tasks to help the brigade run safely and efficiently. Ideal candidates have a strong work ethic, attention to detail, physical stamina, and a disciplined approach to hygiene and safety

Qualifications

• Reliable, diligent, and well-organized with a strong work ethic.
• Excellent attention to detail and physical stamina.
• Disciplined approach to hygiene and safety.

Responsibilities

• Wash, rinse, sanitize, dry, and store crockery, glassware, cutlery, pots, pans, trays, utensils, and kitchen equipment promptly.
• Operate dishwashing and pot-washing machines safely, completing start-up, cleaning, filter, temperature, and shut-down procedures as instructed.
• Keep the plonge, kitchen floors, walls, sinks, work surfaces, shelving, equipment, storage areas, and back-of-house spaces clean, sanitized, dry, and organized.
• Collect used items from kitchen and service areas and return clean equipment promptly to correct locations, ensuring the brigade has sufficient supplies during service.
• Separate and dispose of food waste, glass, cardboard, oils, and general refuse safely in accordance with recycling and waste-management procedures.
• Use detergents, sanitizers, and other cleaning chemicals correctly, following labels, dilution instructions, safety data, and required PPE procedures.
• Support scheduled deep cleaning of ovens, hoods, filters, refrigerators, floors, drains, walls, and other kitchen equipment as assigned.
• Assist with receiving deliveries, moving supplies, and maintaining orderly storage areas when requested.
• Support chefs with basic non-cooking tasks, such as washing produce or moving prepared items, only when instructed and trained.
• Monitor stocks of cleaning materials and report low supplies, breakages, leaks, blocked drains, equipment faults, hazards, or accidents immediately.
• Comply fully with HACCP, hygiene, sanitation, health, safety, manual-handling, and fire-prevention requirements.

Skills

Reliability

Attention to detail

Physical stamina

Hygiene and safety

Organizational skills

Team collaboration

Tools

Dishwashing machine

Pot-washing machine

Job description

ABOUTTHEROLE

J.K.PlaceCapriisseekingareliable,diligent,andwell-organizedPlongeurtomaintainexceptionalstandardsofcleanliness,hygiene,andoperationalsupportthroughoutthehotel'skitchenandback-of-houseareas.

ReportingtotheExecutiveChefandSousChef,thePlongeurisresponsibleforwashingandsanitizingdishes,glassware,cutlery,pots,pans,utensils,andkitchenequipment.Therolealsosupportsthecleanlinessoffloors,worksurfaces,storageareas,andwastestations,helpingthebrigadeoperatesafelyandefficiently.

Theidealcandidatehasastrongworkethic,excellentattentiontodetail,physicalstamina,andadisciplinedapproachtohygieneandsafety.WorkingcloselywithchefsandFood&Beveragecolleagues,theykeepessentialequipmentclean,available,andcorrectlystoredwhilecontributingtothediscreet,respectful,andcollaborativecultureofJ.K.Place.

KEYRESPONSIBILITIES

• Wash,rinse,sanitize,dry,andstorecrockery,glassware,cutlery,pots,pans,trays,utensils,andkitchenequipmentpromptlyandtotherequiredstandard.
• Operatedishwashingandpot-washingmachinessafely,completingstart-up,cleaning,filter,temperature,andshut-downproceduresasinstructed.
• Keeptheplonge,kitchenfloors,walls,sinks,worksurfaces,shelving,equipment,storageareas,andback-of-housespacesclean,sanitized,dry,andorganized.
• Collectuseditemsfromkitchenandserviceareasandreturncleanequipmentpromptlytothecorrectlocations,ensuringthebrigadehassufficientsuppliesduringservice.
• Separateanddisposeoffoodwaste,glass,cardboard,oils,andgeneralrefusesafelyandinaccordancewithhotelrecyclingandwaste-managementprocedures.
• Usedetergents,sanitizers,andothercleaningchemicalscorrectly,followinglabels,dilutioninstructions,safetydata,andrequiredprotective-equipmentprocedures.
• Supportscheduleddeepcleaningofovens,hoods,filters,refrigerators,floors,drains,walls,andotherkitchenequipmentasassigned.
• Assistwithreceivingdeliveries,movingsupplies,andmaintainingorderlystorageareaswhenrequested.
• Supportchefswithbasicnon-cookingtasks,suchaswashingproduceormovingprepareditems,onlywheninstructedandtrained.
• Monitorstocksofcleaningmaterialsandreportlowsupplies,breakages,leaks,blockeddrains,equipmentfaults,hazards,oraccidentsimmediately.
• ComplyfullywithHACCP,hygiene,sanitation,health,safety,manual-handling,andfire-preventionrequirements.