Dishwashing is the position that decides whether a kitchen runs, and chefs know it, which is why reliability is the first thing they screen for. Show ware volume per shift, sanitiser and final rinse temperatures held, and attendance across long shifts. Dish pit is also the most common route into a line cook job, so any prep work you have covered belongs on the page.
Kitchen steward with 3 years in high-volume restaurants, turning over ware for 400-cover services. Holds final rinse at 180 degrees and sanitiser at 50 to 100 ppm with 100 per cent temperature log compliance and zero missed shifts in 18 months.
Work through the example above section by section and replace it with your own detail. The structure is doing most of the work here — what changes is the evidence.
Two or three sentences: your role, your years of experience, your specialism, and the single strongest number you have. Notice the example does not open with an objective or a statement about what you are seeking. Employers know what you are seeking; the summary is where you say why you are worth reading.
Start each with a past-tense verb and end it with something measurable. If a bullet could appear on any dishwasher's resume, it is describing the job rather than describing you. Compare "handled daily operations" with a line that names the volume, the outcome and the timeframe — only one of those tells a hiring manager anything.
List the tools and credentials this field actually screens for, spelled the way postings spell them. Where a certification is a legal or practical requirement for the role, put it where it cannot be missed rather than at the foot of the page — for many roles it is a hard filter applied before a human reads anything.
One generic resume sent to twenty employers performs worse than one resume adjusted twenty times. Pull the exact terminology from each posting and make sure the true ones appear in yours. Run the finished document through our free ATS checker to see what is missing before you send it, and compare your wording against Purdue University's job search writing guide if you want an independent reference.
Dishwashing is the position that decides whether a kitchen runs, and chefs know it, which is why reliability is the first thing they screen for. Show ware volume per shift, sanitiser and final rinse temperatures held, and attendance across long shifts. Dish pit is also the most common route into a line cook job, so any prep work you have covered belongs on the page. In practice that means: a short summary naming the role, your experience with a measurable result on every bullet, the skills and tools this field screens for, your education, and any certifications the role requires.
One page if you have under ten years of experience, two pages beyond that. Length is not the real issue — a two-page resume where every line earns its place beats a one-page resume padded with duties. Cut old roles and generic responsibilities before you cut measurable achievements.
Terms that commonly appear in postings for this role include: commercial dish machine, final rinse temperature, sanitiser ppm testing, kitchen steward, covers per service, deep cleaning and hood cleaning, food handler certificate, chemical dilution safety. Only use the ones that genuinely apply to you, and take the exact wording from the specific posting you are applying to.
Use the structure and the way each achievement is phrased, but write your own content. The names and employers here are fictional, and a resume describing work you did not do will not survive an interview. Click "Use this example" to start from this layout with your own details.
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