Steward

Reports to

Senior Sous Chef

Responsibilities

• Wash dishes, pans, silverware, and glassware thoroughly as assigned by the Supervisor
• Dispose of trash properly to maintain cleanliness in the kitchen area
• Follow hygiene, sanitary, and safe food handling procedures according to hotel standards
• Adhere to hotel policies on fire safety, hygiene, health, and workplace safety
• Stock and replenish kitchen utensils, cutlery, glassware, and silverware after cleaning to ensure availability
• Operate and maintain stewarding equipment such as dishwashing machines safely and correctly
• Identify and report potential hazards or unsafe working conditions promptly to the Supervisor
• Perform additional duties as assigned by Management to support kitchen operations

Requirements

• Possesses basic food knowledge
• Basic Food Safety &Hygiene Certificate
• Willing to work on weekends and public holidays