Steward

TASKS, DUTIES AND RESPONSIBILITIES

•      Maintains supply of clean dishes, glassware, silver, pots etc., for all outlets in the hotel

•      Washes dishes, silverware, and glassware by operating dish machine

•      Cleans and provides pots for all outlets in the hotel

•      Washes pots and pans and returns them to proper place after they are cleaned

•      Scrubs kettles as needed

•      Places bus pans in chef’s line; cleans dirty dishes as needed

•      Keeps chef line well stocked with china and hot plates

•      Keeps glassware organized at all times and stores clean dishes in the proper location

•      Polishes all silver when needed

•      Picks up all dirty dishes in the employee cafeteria, and returns it to the proper

•      location

•      Assists in the breakdown of banquet functions, and washes dishes from functions

•      Maintains a clean kitchen environment by assisting kitchen staff by following

•      standard cleaning practices

•      Sweeps and mops the entire kitchen and dish room

•      Washes all clearing counters and shelves

•      Washes mats with bleach after each use

•      Assists kitchen staff with set-up and break down of employee cafeteria

•      Monitors trash levels in all cans and removes when needed

•      Cleans and washes all kitchen cooking units

•      Cleans and washes all pot storage shelving units

•      Assists kitchen staff in keeping their areas free of boxes and soiled equipment

•      Monitors trash levels in all cans and removes to the appropriate trash room when needed

•      Follows proper safety, hygiene, and sanitation practices

•      Ensures readiness at all times

HEALTH AND SAFETY

•      Adheres to all health, sanitation and food safety rules and regulations

•      Reports all potential and real hazards immediately

•      Fully understands the hotel’s fire, emergency, and bomb procedures

•      Works in a safe manner that does not harm or injure self or others

•      Keeps the highest standards of personal hygiene, dress, appropriate uniform,

•      appearance, and conduct

MISCELLANEOUS

•      Attends meetings and training required by the Chief Steward

•      Accepts flexible work schedule necessary for uninterrupted service to the food

•      production function

•      Maintains working areas, materials and company property clean, tidy and in good

•      shape

•      Is well updated on, and possesses solid knowledge of the following:

-       Hotel fire and emergency procedures

TASKS, DUTIES AND RESPONSIBILITIES

•      Maintains supply of clean dishes, glassware, silver, pots etc., for all outlets in the hotel

•      Washes dishes, silverware, and glassware by operating dish machine

•      Cleans and provides pots for all outlets in the hotel

•      Washes pots and pans and returns them to proper place after they are cleaned

•      Scrubs kettles as needed

•      Places bus pans in chef’s line; cleans dirty dishes as needed

•      Keeps chef line well stocked with china and hot plates

•      Keeps glassware organized at all times and stores clean dishes in the proper location

•      Polishes all silver when needed

•      Picks up all dirty dishes in the employee cafeteria, and returns it to the proper

•      location

•      Assists in the breakdown of banquet functions, and washes dishes from functions

•      Maintains a clean kitchen environment by assisting kitchen staff by following

•      standard cleaning practices

•      Sweeps and mops the entire kitchen and dish room

•      Washes all clearing counters and shelves

•      Washes mats with bleach after each use

•      Assists kitchen staff with set-up and break down of employee cafeteria

•      Monitors trash levels in all cans and removes when needed

•      Cleans and washes all kitchen cooking units

•      Cleans and washes all pot storage shelving units

•      Assists kitchen staff in keeping their areas free of boxes and soiled equipment

•      Monitors trash levels in all cans and removes to the appropriate trash room when needed

•      Follows proper safety, hygiene, and sanitation practices

•      Ensures readiness at all times

HEALTH AND SAFETY

•      Adheres to all health, sanitation and food safety rules and regulations

•      Reports all potential and real hazards immediately

•      Fully understands the hotel’s fire, emergency, and bomb procedures

•      Works in a safe manner that does not harm or injure self or others

•      Keeps the highest standards of personal hygiene, dress, appropriate uniform,

•      appearance, and conduct

MISCELLANEOUS

•      Attends meetings and training required by the Chief Steward

•      Accepts flexible work schedule necessary for uninterrupted service to the food

•      production function

•      Maintains working areas, materials and company property clean, tidy and in good

•      shape

•      Is well updated on, and possesses solid knowledge of the following:

-       Hotel fire and emergency procedures