AT THE HEART OF EVERY RESTAURANT
Without a dishwasher, the dish sink grinds to a halt and so does your restaurant. They may be on the bottom rung but dishwasher happens to be the most important role in any restaurant.
Why is the dishwasher so important in a kitchen?
Think of what your own kitchen looks like when you are preparing a big meal for lots of guests, like Thanksgiving. Now imaging having to do that continuously all day, everyday. A good dishwasher makes all those pots, pans, glasses, silverware and serving ware clean and puts them away so they are ready for use every time they are needed. A good dishwasher is organized and knows how to prioritize what is most important to be washed. The dishwasher is the unsung hero in the kitchen.
Dishwashers are important for 3 main reasons:
People who get food served on dirty dishes will NOT be happy. The reputation of the restaurant will suffer.
Most kitchens have a limited number of dishes- being unable to either prepare or serve a dish to a customer because the dishwasher has not washed them yet is not going to make anyone happy. Unhappy cooks make mistakes. Unhappy customers make restaurants less profitable.
Dirty dishes and dirty kitchens can cause problems with food safety, disease and inspections.
Dishwasher Program Overview.
The Dishwasher Program is divided into 2 sections:
1. Food Safety Basics (2 workshops)
Everyone attending the Dishwasher Program will be trained for Food Safety Basic. This is an interactive group training offered on the first day. In the end, our team will help you one-on one complete an online test, where if you pass a certificate from Alberta Health Services will be awarded. With this certificate of achievement, you have made the first huge step towards getting a job in the culinary field. Congratulations!
Special considerations will be provided to individuals with learning disabilities in order for them to succeed.
2. Dishwashing fundamentals (5 workshops)
Duties and responsibilities of a Dishwasher:
Wash dishes, utensils, tools, pots and equipment
Operate dishwashing equipment
Unload and store clean pots, dishes and utensils
Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures
Empty garbage containers as required
Maintain assigned work station in a safe and sanitary condition
Maintain hygienic behavior compliant with food service safety standards
Fees: free for eligible candidates.
Registration is limited.
For information on how to register to the program, please call us to book an interview.