The Steward is responsible for ensuring the cleanliness and hygiene of all kitchen, food preparation, and service areas. This includes washing dishes, utensils, and kitchen equipment, maintaining proper sanitation standards, and assisting with waste disposal. The role also involves ensuring the availability of clean plates, cutlery, and cooking tools, supporting smooth kitchen operations while following all health and safety regulations.
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MAJOR FUNCTIONS & RESPONSIBILITIES:
- Clean and sanitize kitchen areas, utensils, and equipment according to hygiene standards.
- Operate dishwashing machines and ensure proper handling of kitchenware.
- Ensure all kitchen surfaces and floors are kept clean and dry.
- Assist in waste segregation and disposal according to company policies.
- Maintain proper storage and organization of kitchen tools and equipment.
- Follow food safety and hygiene standards (HACCP) in all cleaning procedures.
- Support chefs and kitchen staff by ensuring the availability of clean kitchenware.
- Maintain proper usage and storage of cleaning chemicals and materials.
- Assist in setting up and cleaning food service areas as needed.
DUTIES AND RESPONSIBILITIES:
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- CLEANING AND SANITATION:
- Wash and sanitize dishes, kitchen tools, and cooking equipment.
- Clean kitchen surfaces, floors, and food preparation areas.
- Ensure that dishwashing machines are operated correctly and maintained in good condition.
- Monitor cleanliness of service counters, buffet stations, and dining areas.
- Handle and dispose of waste according to health and safety guidelines.
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- FOOD SAFETY AND HYGIENE COMPLIANCE:
- Follow HACCP and food safety regulations in all stewarding duties.
- Ensure proper use of cleaning chemicals and adhere to safety guidelines.
- Maintain a high standard of personal hygiene and follow uniform policies.
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Report any hygiene or safety concerns to the Stewarding Supervisor.
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MAJOR FUNCTIONS & RESPONSIBILITIES:
- Clean and sanitize kitchen areas, utensils, and equipment according to hygiene standards.
- Operate dishwashing machines and ensure proper handling of kitchenware.
- Ensure all kitchen surfaces and floors are kept clean and dry.
- Assist in waste segregation and disposal according to company policies.
- Maintain proper storage and organization of kitchen tools and equipment.
- Follow food safety and hygiene standards (HACCP) in all cleaning procedures.
- Support chefs and kitchen staff by ensuring the availability of clean kitchenware.
- Maintain proper usage and storage of cleaning chemicals and materials.
- Assist in setting up and cleaning food service areas as needed.
DUTIES AND RESPONSIBILITIES:
-
- CLEANING AND SANITATION:
- Wash and sanitize dishes, kitchen tools, and cooking equipment.
- Clean kitchen surfaces, floors, and food preparation areas.
- Ensure that dishwashing machines are operated correctly and maintained in good condition.
- Monitor cleanliness of service counters, buffet stations, and dining areas.
- Handle and dispose of waste according to health and safety guidelines.
-
- FOOD SAFETY AND HYGIENE COMPLIANCE:
- Follow HACCP and food safety regulations in all stewarding duties.
- Ensure proper use of cleaning chemicals and adhere to safety guidelines.
- Maintain a high standard of personal hygiene and follow uniform policies.
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Report any hygiene or safety concerns to the Stewarding Supervisor.
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- EQUIPMENT MAINTENANCE AND WASTE MANAGEMENT:
- Ensure that kitchen equipment is properly cleaned and stored after use.
- Handle cleaning tools and dishwashing machines with care to avoid damage.
- Assist in waste management by following recycling and disposal guidelines.
- Report any broken or damaged kitchenware to the supervisor.
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- SUPPORTING KITCHEN OPERATIONS:
- Assist chefs and kitchen staff by providing clean utensils and cooking tools.
- Ensure smooth dishwashing operations during peak meal periods.
- Help with basic kitchen tasks when required, such as organizing storage areas.
- Participate in cleaning schedules to maintain an organized kitchen environment.
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- SECURITY & SAFETY:
- Ensures that emergency procedures are followed and enforced to provide the best possible security and safety of residents and employees.
- Reports all potential and real hazards appropriately to the Steward Supervisor/Executive Chief Steward.
- Maintains high standards of quality control, hygiene, health and safety in the point of sale within the operation while monitoring third party services in accordance with rules and regulations.
- Supports a safe operation by applying safety and security regulations.
- Works with and alongside food and beverage team to ensure that all standards are met and followed.
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