Dishwasher

The dishwasher is the position ensuring the cleaning of dishes, kitchen batteries and equipment in a restaurant. In an Escoffier brigade, the dishwasher represents the lowest hierarchical rank but also a critical position for smooth service operation, since rapid dish rotation conditions output fluidity. In a three star kitchen, the dish team often counts three to five people depending on house size, with a chief dishwasher who coordinates. The position has long carried a devalued image, undergoing revalorisation since the 2020s under the impulse of kitchen wellbeing reflections (Source: French HCR collective agreement, 2026).