Steward

Hotel overview

General responsibilities

• Ensure washing-up and cleaning machinery is clean and working properly, and report faults to the supervisor.
• Learn and follow fire and safety precautions for dishwashing and kitchen machinery.
• Use cleaning materials and chemicals properly and economically.
• Maintain high standards of cleanliness and hygiene through efficient work practices.
• Attend assigned training sessions and departmental meetings.
• Perform other appropriate tasks assigned by superiors.

Dishwashing duties

• Clean, wash, and dry all items processed through the dishwashing area using the provided machinery, equipment, and products.
• Return cleaned items to their respective areas.
• Handle all items, machinery, and equipment properly.

Kitchen cleaning

• Clean the kitchen, floors, and halls as directed.
• Clean refrigerators, cupboards, hot plates, and other fixtures as directed.
• Clean stoves, Bain Marie units, storage racks, and other equipment after each service.

Refuse disposal

• Sort refuse into the appropriate bins and take refuse bins to the disposal or collection area.
• Clean refuse bins before returning them to the kitchen.
• Check refuse for equipment thrown away by mistake.
• Load the garbage truck with refuse when requested.
• Clean the refuse area according to the established schedule.

Required experience and skills

• At least 2 years of kitchen stewarding experience is essential.
• Candidates must be vigilant and aware of their individual HACCP responsibilities.
• Good knowledge and understanding of the kitchen are required.
• A friendly, polite, and courteous nature is required.
• Strong organizational, customer service, and team working skills are required.
• Candidates should be passionate about maintaining a clean and safe working environment.