Job purpose

Maintaining  high levels of cleanliness and sanitation in the kitchen to ensure a  safe and hygienic environment for food preparation. Additionally,  kitchen stewards may also assist with receiving and storing deliveries,  restocking supplies, and assisting with basic food preparation tasks. 

General Hospitality Job Responsibilities

• Maintain hotel’s Quality Customer Service standards and uphold the mission statements through the strict follow up of the Hospitality Rules.
• Maintain and abide to time clock rules, report to work area on time.
• Keep high grooming standards at all times and keep work area clean and safe.
• Wear, maintain and follow uniform standards at all times.
• Must become familiar and proficient in all aspects of the property, departments, locations, hours of operations, rooms, activities, etc. respond to guests accurately.
• Use guest etiquette at all times.
• Follow proper Handling Inquiries/Requests and complaints standards, and maintain the guest satisfaction rule at all times.
• Use proper telephone etiquette and answering techniques when answering the telephone.
• Anticipate guest’s needs, respond promptly and acknowledge all guests, at all times.
• Maintain positive guest relations at all times.
• Follow proper emergency and safety procedures at all times.
• Assist all disabled guests, catering to their special needs as much as possible.

Essential Duties and Responsibilities

• Clean and sanitize all kitchen equipment.
• Strain/change all deep fry oil as required.
• Clean and sanitize all food storage areas, walk in fridges, freezers, ovens, freestanding hot and cold boxes and dry storage cupboards.
• Clean filters and hoods. 
• Clean and sanitize loading dock, council rubbish containers and all rubbish bins from food production and services areas.
• Store all cleaned articles in the correct areas.
• Remove stains from china and cutlery as required.
• Prepare buffet in Lagoons before service and clean after service
• Ensure all access and traffic areas are clear and clean.
• Keep all equipment in the Steward's area in good condition. Report any breakdowns in equipment to the Stewarding Supervisor.
• Report all accidents and breakages to the Chef in charge of that shift.
• Report and/or take action on any equipment breakdown or safety issue relevant to your work area.

Knowledge, Skills and Abilities

• High school diploma or equivalent.
• Previous experience in a kitchen or food service environment preferred.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment.
• Excellent communication and teamwork skills.
• Ability to stand for long periods and lift heavy objects.
• Knowledge of health and safety regulations.
• Basic food preparation skills.
• Positive attitude and willingness to learn.
• Flexibility to work various shifts, including evenings, weekends, and holidays.