Steward

Stewarding Attendant
Do you have a heart to serve and love being part of a team? As Stewarding Attendant, you will assist in the execution of memorable Food & Beverage experiences for our guests.

What is in it for you:

Operations:

1. The ability to manage sections, plan rosters, shifts, and teams of stewards in order to achieve a smooth, safe, and hygienic environment in accordance with the business demands and cost control measures.
2. The ability to work together with all staff harmoniously.
3. Thorough knowledge of the use of all operating equipment and cleaning processes.
4. Awareness of and implementation of hotel hygiene and sanitation standards and procedures.
5. Awareness of hotel fire and life safety standards and procedures.
6. Ensure cleanliness and order of all stewarding stores.
7. Ability to follow clean-as-you-go policy and keep work area clean at all times.
8. Wear uniforms according to Accor standards.
9. Ability to work unsupervised.
10. Flexibility to the business demands and working hours.
11. Ability to work in another area when needed and take part in cross-training when directed.
12. Ensure all stewards follow safe working practices, especially when working with chemicals.
13. Practice economy of supplies, consumables, electricity, and water whenever possible.
14. Cooperate and work as a team.
15. Support the chefs and front of house staff in any cleaning requests.
16. Prepare adequate and appropriate equipment for projected F&B needs.
17. Ensure that equipment is replaced in the correct areas after usage.
18. Control and record any breakages in accordance with the hotel policy.
19. Kitchen overnight deep cleaning.
20. Maintain cleanliness of floors, walls, and all surfaces in the kitchen and back of house areas.
21. Clean all kitchen equipment.
22. Report any maintenance and faulty equipment.
23. Clean ice machines.
24. Clean shelves and filters.
25. Polish silver, bronze, and copper.
26. Wash dirty F&B operating equipment.
27. Maintain dishwashing process and equipment.
28. Handle and clean equipment trolleys.
29. Dispose of garbage and recycle following the correct procedures.
30. Use correct procedures according to hotel standards.
31. Use correct cleaning agents and quantities appropriate for designated uses.
32. Use correct type of cleaning equipment appropriate for designated uses.
33. Properly handle and store equipment (e.g., appropriate temperature control of machinery).
34. Assist in any other functions & areas as informed by the Executive Chef or Executive Sous Chef.
35. Train and develop the stewards to adhere to correct working practices.
36. Ensure all stewards work in accordance with all municipality regulations.
37. Manage, record, and monitor pest control procedures.
38. Follow breaks and meals as laid down in the LSOP: 2 x 15 min. and 1 x 30 min. for lunch and dinner depending on hours of work.
39. Follow all kitchen regulations as outlined and directed.
40. Swipe in and out in uniform, not before getting changed.

Administration:

1. Maintain all records in a timely and accurate manner.
2. Ensure all HACCP records are in order and up to date.
3. Display an interest in all kitchen and hotel activities and help colleagues when and where possible.
4. Respond properly in any hotel emergency or safety situation.
5. Attend all kitchen meetings while on duty or otherwise.
6. Sign acceptance for tools, knives, uniforms, etc., and pay back to the company for any loss or damage of said equipment.
7. Fill out appropriate log sheets according to our standard on a daily basis.
8. Be aware of accident prevention and help enforce safe work habits; zero accidents is our goal.
9. No heartist to be on the property after working hours without signed authorization from a Manager except for meals in the staff cafeteria.
10. Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.
11. Aid engineering and the Executive Chef in maintenance and engineering contracts.
12. Keep an updated and complete inventory of all related equipment and consumables.
13. Any violation of the above-mentioned rules will be subject to disciplinary action.

Qualifications:

Your experience and skills include:
Organized and a great team player
Passionate about maintaining a clean and safe working environment
Understanding of food safety and hygiene.

Remote Work: No

Employment Type: Fulltime