Steward

Stewarding Attendant
Do you have a heart to serve and love being part of a team? As Stewarding Attendant, you will assist in creating 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. To have thorough knowledge of the use of all operating equipment and cleaning processes.
4. To be aware of and implement the hotel hygiene and sanitation standards and procedures.
5. To be aware of the hotel fire and life safety standards and procedures.
6. Ensure cleanliness and order of all stewarding stores.
7. The ability to follow a clean-as-you-go policy and keep work areas clean at all times.
8. To wear uniforms according to Accor standards.
9. The ability to work unsupervised.
10. The ability to be flexible to business demands and working hours.
11. The ability to work in another area when needed and take part in cross-training when directed.
12. To 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. To control and record any breakages in accordance with hotel policy.
19. Kitchen overnight deep cleaning.
20. Ensure that floors, walls, and all surfaces are maintained and kept clean in the kitchen and back of house areas.
21. All kitchen equipment cleaning.
22. Report any maintenance and faulty equipment.
23. Cleaning of ice machines.
24. Cleaning of shelves and filters.
25. Silver, bronze, and copper polishing.
26. Washing of dirty F&B operating equipment.
27. Dishwashing process and maintenance of the equipment.
28. Handling and cleaning of equipment trolleys.
29. Garbage disposal and recycling following the correct procedures.
30. Using the correct procedures according to hotel standards.
31. Using correct cleaning agents and quantities appropriate for the designated uses.
32. Using the correct type of cleaning equipment appropriate for the designated uses.
33. Proper handling and storing of equipment (e.g., appropriate temperature control of machinery).
34. Assist in any other functions and areas as informed by the Executive Chef or Executive Sous Chef.
35. To train and develop the stewards so they adhere to the correct working practices.
36. To ensure all stewards are working in accordance with all municipality regulations.
37. To manage, record, and monitor pest control procedures.
38. 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 has to be done in uniform, not before getting changed.

Administration:

1. Maintain all records in a timely and accurate manner.
2. To ensure all HACCP records are in order and up to date.
3. The ability to display an interest in all kitchen and hotel activities and help colleagues whenever possible.
4. The ability to respond properly in any hotel emergency or safety situation.
5. The ability to attend any and all kitchen meetings whilst on duty or otherwise.
6. The ability to sign acceptance for tools, knives, uniforms, etc., and will pay back to the company for any loss or damage of said equipment.
7. Fill out the 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. Aiding engineering and the Executive Chef in maintenance and engineering contracts.
12. To 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