Kitchen Steward

OBJECTIVE

To provide and maintain a hygienic, safe and clean kitchen environment to meet the highest level of guest and staff satisfaction.

KEY DUTIES / RESPONSIBILITIES

• Taking extreme care with personal grooming in order to maintain a consistently high level of professional appearance at all times.
• Being punctual, efficient and courteous with guests and fellow employees at all times.
• Is aware of and adheres to all Resort procedures for security measures, Fire, Safety, Health and Hygiene.
• Maintaining and creating a strong commitment to a team atmosphere.
• Developing and maintaining currency of Resort product knowledge, facilities and surrounding areas.
• Developing one’s professional progress to enhance and increase quality performance.
• Efficient cleaning of kitchen premises and equipment, pots, pans etc., to meet the hospitality industry standards.
• Developing and / or following cleaning schedules.
• The selection and correct use of chemicals and cleaning equipment in accordance with the health and safety policies.
• The storage and disposal of waste in accordance with the hygiene policies and Resort practice.
• Loading and unloading food items and placing them into their respective sections in the kitchen.
• Replenish all dry goods in staff mess.
• Sweep & Mop floor and clean fixtures daily.
• Hose and mop floors.
• Stock up clean plates and polish
• Clean all fridges.
• Clean staff mess, kitchen mess, table tops, benches and fridges.
• Unload all food items into their respective sections in the kitchen, where applicable.
• Clean heavy-duty equipment, sweep and lay down detergent at back of kitchen.
• Check with Chefs to clean the rest of cooking equipment.
• Help other kitchen stewards finish their duties.
• Sweep, clean kitchen floor, do overall kitchen check.
• Take dirty rags up to Laundry / Housekeeping.
• Assist in Staff Dining Room as required
• Carry out any other duties as requested by Chef’s, Supervisor and / or Manager.
• During service keep pots and pans, plates. Glassware and cutlery under control at various stations.
• Thoroughly wash and dry all crockery, glass ware and silver ware.
• Complies with WH&S policy and procedures.
• Complies with hygiene policies.

AFTER SERVICE

• Finish dishes, assisting wait staff wherever possible.
• Wipe down benches around dishwashing area, tubs etc.
• Spray stovetops with oven cleaner, change foils in tops and under control at various stations.
• Ensure correct personal protective equipment is worn at appropriate times, and all workplace health and safety policies adhered to.

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.