Job Title: Steward
Department : Food and Beverage
Reports To   : Sous chef

Position Summary:

Primarily responsible for operating and maintain cleaning equipment and tools. Also responsible for washing dishes, chinaware, flatware, cutlery, crockery, kitchen vessels, pots, pans and kitchen utensils. Sweeping and mopping floors, cleaning and detailing equipment’s etc. Maintains the kitchen, dish washing, pot wash and back area in an inspection-ready condition in accordance with local authority and hotel guidelines.

Duties and Responsibilities:

• Ensures the kitchen is clean, well maintained and organised at all times.
• Ensures floors are dry and clean at all times.
• Knowledge and proficiency to operate industrial dish washers.
• Washes, wipes, sorts, stack dishes, and loads/unload dishwasher.
• Sorts, stacks and stores all cleaned items in an organised and safe manner.
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.
• Cleans large kitchen equipment as assigned, following established procedures.
• Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
• Maintains a hygienic working environment in accordance with hygiene regulations and company standards.
• Collects and removes trash from all areas of the operation following established procedures.
• Disposes of waste as per the hotel and authority standards and Adhere to recycling guidelines.
• Ensures waste bin area is kept clean and tidy.
• Checks all chemical levels and inventory.
• If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
• Cleans, sanitizes and closes workstations.

Qualifications:

• Full Grade 12 certificate
•  Certification in General Cleaning is an added advantage
• 1-year relevant experience