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In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

Get to know this occupation

Other denominations

Scullion, Steward


Dishwashers or stewards are responsible for washing the dishes, pots and other kitchen utensils, lending their support to the people who prepare the food and who work in the dining room.
Their working hours are concentrated mainly on the hours of the lunch and dinner service. In the case of the kitchens of large communities, for example, hospitals, their workday is more distributed throughout the working day.

Their tasks include lathering, rubbing and rinsing the items to be cleaned, distributing them for drying and optimally storing them for service needs in the corresponding cabinets or places in the kitchen or dining room. The ability to adapt to the different intensities of the work and maintaining the order are key aspects to carry out this occupation correctly.


Cleaning tasks:
  • Clean the floor following the respective procedure.
  • Clean the kitchen machinery and equipment.
  • Clean the dishwasher and kitchen filters.
  • Wash all the thermal covers for the food carts.
  • At the end of every day, clean the oven with its own system and programmes.
  • Help keep all the rooms of the kitchen in a perfect state of cleanliness.
Maintenance and storage tasks:
  • Cover the scheduled shifts.
  • Correctly store all the establishment's dishes and glassware.
  • Keep all the rubbish bins in the kitchen clean.
  • Keep all the oven's cooking racks clean.
  • Always keep the supply storeroom, shelves and carts well-organised.
  • Help carry out the monthly supply inventories in order to keep the supplies in proper order.
Regulatory and improvement tasks:
  • Ensure good uniformity.
  • Apply and improve the HACCP system for all the tasks carried out in the establishment's kitchen.
  • Seek improvements that can be made together with the managers in order to improve any operation carried out in the kitchen.
  • Help other colleagues in the kitchen whenever necessary.
  • Cooperate with the colleagues who work in the dining room.

Quick access and copyright:

Centre per al desenvolupament professional Porta22
Convent de Sant Agustí
Ca n'Andalet

Barcelona Treball (Porta22)
+34 934 019 899

Barcelona Activa Headquarters
Llacuna, 162-164
08018 Barcelona
+34 934 019 777

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE