Steward

Accor

Ras Al Khaimah

AED 50,000 - 200,000

Job description

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.
The ability to work together with all staff harmoniously.
To have thorough knowledge of the use of all operating equipment and cleaning process.
To be aware of and implement the hotel hygiene and sanitation standards and procedures.
To be aware of the hotel fire and life safety standards and procedures.
Ensure cleanliness and order of all stewarding stores.
The ability to follow clean as you go policy and keep work area clean at all times.
To wear uniforms according to Accor standards.
The ability to work unsupervised.
The ability to be flexible to the business demands and working hours.
The ability to work in another area when needed and take part in cross training when directed.
To ensure all stewards follow safe working practices, especially when working with chemicals.
Practice economy of supplies, consumables, electricity and water whenever possible.
Co-operate and work as a team.
Support the chefs and front of house staff in any cleaning requests.
Prepares adequate and appropriate equipment for projected F&B needs.
Ensure that equipment is replaced in the correct areas after usage.
To control and record any breakages in accordance with the hotel policy.
Kitchen overnight deep cleaning.
Ensure that floors, walls and all surfaces are maintained and kept clean in the kitchen and back of house areas.
All Kitchen equipment cleaning.
Report any maintenance and faulty equipment.
Cleaning of ice machines.
Cleaning of shelves and filters.
Silver, bronze, copper polishing.
Washing of dirty F&B operating equipment.
Dishwashing process / maintenance of the equipment.
Handling and cleaning of equipment trolleys.
Garbage disposal and recycling following the correct procedures.
Using the correct procedures according to hotel standards.
Using correct cleaning agents and quantities appropriate for the designated uses.
Using the correct type of cleaning equipment appropriate for the designated uses.
Proper handling & storing of equipment (e.g. appropriate temperature control of machinery).
Assist in any other functions & areas as informed by the Executive Chef or Executive Sous Chef.
To train and develop the stewards so they adhere to the correct working practices.