Restaurant + 2 more
Description
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.
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.
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