Plongeur

Bachecalavoro; Capri; On-site; EUR 18,000 - 26,000; Full time

Job summary

J.K.PlaceCapri is seeking a reliable, diligent and well-organized Plongeur to maintain exceptional standards of cleanliness, hygiene, and operational support in the hotel’s kitchen and back-of-house areas. Report to the Executive Chef and Sous Chef; the Plongeur is responsible for washing and sanitizing dishes, glassware, cutlery, pots, pans, utensils, and kitchen equipment.

The role also supports floors, surfaces, storage, and waste stations.

Qualifications

• The ideal candidate has a strong work ethic, excellent attention to detail, physical stamina, and a disciplined approach to hygiene and safety.
• Works closely with chefs and Food & Beverage colleagues to keep essential equipment clean, available, and correctly stored.
• Contributes to a discreet, respectful, and collaborative culture of the hotel.

Responsibilities

• Wash, rinse, sanitize, dry, and store crockery, glassware, cutlery, pots, pans, trays, utensils, and kitchen equipment.
• Operate dishwashing and pot-washing machines safely, completing start-up, cleaning, filter, temperature, and shutdown procedures.
• Keep plonges, kitchen floors, walls, sinks, worksurfaces, shelving, equipment, storage areas clean and organized.
• Collect used items and return clean equipment to correct locations to ensure supplies during service.
• Separate and dispose of food waste, glass, cardboard, oils, and general refuse safely per procedures.
• Use detergents, sanitizers, and cleaning chemicals correctly, following labels and safety protocols.
• Support scheduled deep cleaning of ovens, hoods, filters, refrigerators, floors, drains, and walls.
• Assist with receiving deliveries and maintaining orderly storage areas when requested.
• Assist chefs with basic non-cooking tasks, such as washing produce or moving prepared items when instructed.
• Monitor cleaning material stocks and report lows, leaks, or hazards immediately.
• Comply with HACCP, hygiene, sanitation, health, safety, manual handling, and fire-prevention requirements.

Skills

Strong work ethic

Attention to detail

Physical stamina

Hygiene and safety discipline

Job description

Luogo di lavoro: Capri

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.