Steward

Responsibilities:

1. Perform duties as assigned by the Supervisor or Chief Steward in accordance with established standards of performance and schedule.
2. Clean, wash, and polish dishes and other operating equipment in any Food and Beverage outlet according to established hygiene and sanitation standards.
3. Ensure that all operating and kitchen equipment/utensils are maintained to a high standard with minimal breakages.
4. Ensure that all machinery and equipment are clean and sanitized according to established hygiene and sanitation standards.
5. Keep all kitchen areas clean, neat, tidy, and well organized at all times.
6. Remove food waste and garbage at periodic intervals or as necessary in accordance with established sanitation standards.
7. Attend meetings, briefings, and training sessions/courses that may be beneficial for both personal and departmental needs.
8. Ensure that high standards of personal hygiene and grooming are strictly observed and followed.
9. Carry out other duties and responsibilities as assigned.
10. Support the Chief Steward in planning and organizing successful Food and Beverage activities in the hotel and oversee them.
11. Support the Chief Steward in managing all functions of the F&B stewarding operation to achieve optimum departmental profit.