Key Responsibilities

• Ensure the kitchen is clean, well maintained and organized at all times.
• Ensure floors are clean and dry at all times.
• Adhere to all sanitation and safety guidelines.
• Dispose of waste as per the hotel and authority standards, and adhere to recycling guidelines.
• Carry out general cleaning as directed; this includes sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers.
• Ensure waste bin areas are kept clean and tidy.
• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Clean and sanitize pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Clean and sanitize dishes and related service ware following established procedures.
• Cleans large equipment as assigned, following established procedures.
• Clean and maintain floors and walls in the kitchen and dish washing area as per the standard procedures.
• Wash, wipe, sort, stack dishes, and load / unload the dishwasher.
• Wash, wipe, sort, stack and store all cleaned items in an organized and safe manner.
• Remove any broken or chipped service items from circulation and update the breakage and inventory register.
• Consistently adhere to SDS Safety Data Sheet related to the proper and safe use of chemicals in the workplace.
• Check all chemical levels and inventory.
• Clean, sanitize and close workstations.
• Ensure all equipment is clean and in good working order.
• Use and maintain all equipment according to manufacturer and department guidelines.
• Report any maintenance or hazard issues to the chief steward / stewarding manager.
• Assist in light food preparation as directed by the manager or chef on duty.
• Assist in serving food and beverages to guests in the dining room as directed by the manager or chef on duty.

Requirements

• At least 1-year of working experience as a kitchen steward with a high school diploma or a certificate in food preparation, nutrition or sanitation and food safety.
• Preferably have knowledge and proficiency to operate industrial dish washers.
• Exceptional problem-solving, communication, organization and interpersonal skills.
• Willingness to work during peak hospitality hours; this includes nights, weekends, and holidays.
• Good verbal and written communication skills.
• Strong ethics, integrity and dependability.
• An ability to work independently, belief in a strong team culture, and a desire to blaze the trail for high performance.