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OSP Occupational Profile

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NOC Code: NOC Code: 6731 Occupation: Light duty cleaners
Occupation Description: Occupation Description:
Light duty cleaners clean lobbies, hallways, offices and rooms of hotels, motels, resorts, hospitals, schools, office buildings and private residences. They are employed by hotels, motels, resorts, recreational facilities, hospitals and other institutions, building management companies, cleaning service companies and private individuals. Light duty cleaners clean lobbies, hallways, offices and rooms of hotels, motels, resorts, hospitals, schools, office buildings and private residences. They are employed by hotels, motels, resorts, recreational facilities, hospitals and other institutions, building management companies, cleaning service companies and private individuals.

  • Click on any of the Essential Skills to view sample workplace tasks for this occupation.
  • Scroll down the page to get information on career planning, education and training, and employment and volunteer opportunities.

Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2 3
Writing Writing 1 2 3
Document Use Document Use 1 2 3
Oral Communication Oral Communication 1 2
Money Math Money Math 1 2 3
Scheduling or Budgeting and Accounting Scheduling or Budgeting and Accounting 1 2
Numerical Estimation Numerical Estimation 1 2
Job Task Planning and Organizing Job Task Planning and Organizing 1 2
Decision Making Decision Making 1 2
Problem Solving Problem Solving 1 2 3
Finding Information Finding Information 1 2

  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.

  • Read memos or electronic mail messages to address service complaints. (1)
  • Read notes from supervisors to receive work assignments and from co-workers sharing information. (1)
  • Read notes from guests to process special requests, such as a request for extra pillows or towels. (Guest room attendants) (1)
  • Read cleaning product labels to understand how to use them. (1)
  • Read letters from the fire department about handling combustible wastes. (2)
  • Read memos from management explaining various workplace issues, such as changes to the benefits package. (2)
  • Read pamphlets to obtain information on, for example, new floor finishing products, paying particular attention to safety-related details. (2)
  • Read minutes from staff meetings. (2)
  • Read the Material Safety Data Sheets (MSDS) of products being used for the first time to identify protective equipment requirements, potential hazardous reactions and emergency procedures. (3)
  • Refer to manuals to learn about equipment, such as dishwashers, or about cleaning procedures, such as how to safely clean up blood. (3)
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  • Leave notes for clients to communicate information about the service provided, including special requests. (1)
  • Write brief notes about the supervisor's instructions or notes to co-workers about tasks to be done. (1)
  • Complete a variety of forms, such as sign-out sheets when removing stock room inventory, logs to record the completion of assigned tasks and invoices to bill for services provided. (1)
  • Write lists of supplies and equipment when taking inventory. (1)
  • Write inspection reports to describe problems and maintenance requirements for the supervisor's review. (3)
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Document Use
  • Read lists of discharged patients and the room numbers to identify cleaning priorities. (Hospital cleaners) (1)
  • Read Workplace Hazardous Materials Information System (WHMIS) labels on products to understand the applicable safety cautions. (2)
  • Read maid worksheet tables for information on room occupancy to determine which rooms to clean. (Room attendants) (2)
  • Complete timesheet. (2)
  • Use forms to record the completion of assigned tasks. These forms may require the use of check marks (e.g., bathroom cleaning lists), the notation of times and a brief description of the task. (2)
  • Refer to assembly drawings for specialized sweeping equipment when removing and emptying canisters. (3)
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Oral Communication
  • Interact with co-workers to co-ordinate work. (1)
  • Interact with supervisors to receive work assignments, discuss priorities and report problems. (1)
  • Interact with the clients to provide and receive job-related information, assess cleaning situations and discuss costs. Customer service is a high priority and appropriate communication with clients is important. (1)
  • Participate in group discussions during staff or safety meetings. (2)
  • Assign tasks and monitor the work of more junior cleaners under their direction. (2)
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Money Math
  • Receive payments from customers for services provided and make change. (1)
  • Calculate the cost of supplies by multiplying unit prices by quantities and totalling them. (2)
  • Total a bill for service and supplies, including calculation of labour charges using an hourly rate and applicable taxes. (3)
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Scheduling or Budgeting and Accounting
  • Prepare simple financial summaries when completing cleaning franchise reports about the amount of money collected and owing. (2)
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Numerical Estimation
  • Estimate the quantity of supplies such as towels, soap or coffee needed. (Guest room attendants) (1)
  • Estimate the correct volume of cleaning fluid which needs to be added to a bucket of water. (1)
  • Estimate the time to complete jobs, such as duct cleaning. Factors to take into consideration include the extent of cleaning, the size of the building, problems encountered the last time and unforeseen factors such as rodents in the duct work. (2)
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Job Task Planning and Organizing
  • Light duty cleaners working in office, hotel or hospital settings often have pre-set tasks that must be accomplished each shift; however, they have considerable leeway to decide how to sequence the tasks to maximize efficiency. (2)
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Decision Making
  • Make decisions about personal safety while using toxic cleaning products and supplies. (1)
  • Select the most appropriate brand and type of floor wax after analyzing several factors, such as the type of floor surface and traffic flow. Stripping and waxing floors is an expensive and time-consuming job. Take special effort to avoid having to redo the floors because of poor results. (2)
  • Decide how best to accomplish cleaning tasks in the allocated time. (2)
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Problem Solving
  • A customer has complained about completed jobs. For example, a customer may be dissatisfied with the way a car wash attendant has vacuumed a vehicle. Solve the problem by offering a refund or redoing the job. (1)
  • A car wash attendant receives complaints about vehicle damage allegedly caused by the car wash equipment. Explain the equipment design to the customer, often showing them the soft brushes. If the customers are not satisfied, refer them to the supervisor. (2)
  • Deal with public pressure to use scent-free products which reduce the likelihood of allergic reaction. In response to complaints, identify suitable and cost-effective alternative products and monitor their practical effectiveness. (2)
  • An equipment breakdown has occurred, such as a broken belt on a floor sweeper or a frozen lock on a paper dispenser. Troubleshoot equipment problems, using mechanical reasoning skills and past experience. (2)
  • An emergency situation has occurred, such as a leaking pipe or a power blackout, while cleaning an office building at night. Assess the seriousness of the problem and take actions to minimize the damage before contacting the appropriate authority. (3)
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Finding Information
  • Consult Material Safety Data Sheets (MSDS) to find out a product's chemical composition and how to use it safely. (1)
  • Refer to policy and equipment manuals to find out what to do in an emergency or how to use a particular piece of equipment. (2)
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