Kitchen Steward

· To keep adequate stocks of cleaning and dishwashing supplies.

· To use and store correctly all chemicals and cleaning materials.

· To thoroughly wash, rinse and polish all pots, pans etc before neatly arranging them.

· To empty rubbish bins when full at least twice daily.

Bins and lids must be cleaned and sanitised before lining with plastic bags.

· To ensure that broken glass/bottles are put in a separate bucket and emptied at the end of every shift.

· To make sure all floors and work surfaces are kept free of trash, water etc in order to prevent potential accidents.

· To set up dishwashing machine and ensure that water is changed at least twice daily.

· To ensure proper use and maintenance of the dishwashing machine.

· To clean the dishwasher and set it up for the next shift before leaving your position.

· To ensure all china, glass and silverware are neatly arranged and stacked once clean.

· To report any maintenance faults to a Supervisor immediately.

· To ensure all floors and work surfaces within designated areas are washed and cleaned before leaving at the end of your shift.

· To keep all wastage and breakage’s down to a minimum.

· To carryout instructions from the Chief Steward, or Shift leader, regarding special cleaning arrangements such as cleaning, stores, drains, ceilings, other projects etc.

· To be aware of and to comply with the Hotel’s policies in relation to fire, health and safety, hygiene or any other requirements.

· To carry out any other reasonable duty that may be requested by the Chief Steward, his deputies or other management.

· Demonstrate service attributes in accordance with industry expectations and company standards to include:-

· Being attentive to guests

· Accurately and promptly; understanding, anticipating and fulfilling guest requests

· Maintain a high level of knowledge which will enhance the guest experience

· Demonstrate a service attitude that exceeds expectations

· Take appropriate action to resolve guest complaints

· Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers by ensuring good inter-departmental relations.