Steward

Roles and responsibilities

Provide an excellent and consistent level of service to your customers
Ensure a clean and sanitary work environment in the kitchen and stewarding areas
Wash, clean and stock operating equipment and kitchen utensils
1. Cleaning and Maintaining Kitchen Equipment
Dishwashing: Operate dishwashing machines and manually wash pots, pans, utensils, and other kitchenware.
Cleaning Kitchen Tools: Clean and sanitize kitchen equipment, such as knives, cutting boards, stoves, ovens, and refrigerators.
Utensil and Equipment Organization: Ensure all kitchen tools and equipment are properly stored and organized for easy access during food preparation.
2. Maintaining Cleanliness in Kitchen and Food Preparation Areas
Floor Cleaning: Sweep, mop, and scrub floors in the kitchen, dining areas, and other food-related spaces.
Trash Removal: Collect and dispose of trash, waste, and recycling in accordance with health and safety regulations.
Sanitizing Surfaces: Clean and sanitize countertops, sinks, and other food preparation areas to maintain hygiene standards.
Restocking and Organizing Cleaning Supplies: Ensure that cleaning products, detergents, and other necessary items are stocked and accessible.
3. Supporting the Culinary Team
Assisting with Food Prep: Occasionally assist kitchen staff with basic food preparation tasks, such as peeling vegetables or portioning ingredients.
Helping with Stocking: Support the kitchen team by ensuring that ingredients, utensils, and other items are restocked when necessary.
Maintaining Kitchen Safety: Ensure that all cleaning tasks are done with care to avoid accidents in the kitchen, such as handling sharp objects safely.
4. Dish and Glassware Management
Dish Handling: Collect used dishes and glassware from dining tables and transport them to the kitchen for cleaning.
Organizing Dishware: Properly store clean dishes, glassware, and silverware in designated areas, ensuring they are ready for use during meal service.
5. Maintaining Dining Area Cleanliness
Table Clearing: Clear tables promptly after guests finish their meals and set up for the next round of customers.
Cleaning Dining Room: Clean tables, chairs, and floors in the dining room between guests, ensuring the dining area is presentable at all times.
Buffet and Serving Areas: Maintain cleanliness in buffet areas or serving stations, ensuring food is properly displayed and hygiene is upheld.

Desired candidate profile

1. Attention to Detail: Ability to notice small cleanliness issues and maintain high standards of hygiene in food preparation and dining areas.
2. Physical Stamina: The role requires standing, bending, and lifting for long periods, as well as the ability to work in a fast-paced environment.
3. Organization: Strong organizational skills to maintain order in the kitchen and dining areas, ensuring that all items are clean, stored properly, and easy to access.
4. Time Management: Ability to work efficiently and effectively, especially during busy periods, to meet the needs of the kitchen and dining staff.
5. Communication: Ability to communicate well with kitchen staff, wait staff, and management to ensure smooth operations.
6. Teamwork: A steward works as part of a team, often collaborating with other kitchen and service staff to ensure the cleanliness and organization of the restaurant or hotel.
7. Adaptability: Ability to handle unexpected tasks or changes in the work environment, particularly during peak times or special events.
8. Problem-Solving: Ability to solve problems quickly, such as addressing dishwashing issues or managing unexpected cleaning tasks.