Steward

1. To maintain clean, hygienic and safe standards within Kitchens and BOH areas.
2. To ensure cleanliness of work areas and maintenance of various cleaning equipment is to established standards.
3. To ensure floors are kept swept & mopped at all times.
4. To ensure all dirty equipment is cleaned and sanitised to set standards in pot wash areas.
5. To ensure that silver, glassware, chinaware and kitchen equipment are properly washed, cleaned, dried and stored according to established standards.
6. To ensure that the use of chemicals and machinery is adhered to as per COSHH and training standards in the department and not to use any machine or chemical if you have not been trained in their use.
7. To ensure that all rubbish is removed from the kitchens and back of house areas. Ensure the garbage area is kept clean, tidy and organised and report any waste contamination to the Stewarding Senior or BOH Manager. To comply with current refuse recycling policy.
8. To keep kitchen, stewarding and back of house areas clean, tidy and safe.
9. To organise own working area as and when required including:
a) Setting up equipment for the day’s service.
b) Ensuring all equipment is clean and polished ready for service.
c) Ensuring unnecessary equipment is removed from workplace to storage areas or designated areas.
d) Liaise with section Sous Chefs or Senior Chefs if any questions arrise

1. To maintain clean, hygienic and safe standards within Kitchens and BOH areas.
2. To ensure cleanliness of work areas and maintenance of various cleaning equipment is to established standards.
3. To ensure floors are kept swept & mopped at all times.
4. To ensure all dirty equipment is cleaned and sanitised to set standards in pot wash areas.
5. To ensure that silver, glassware, chinaware and kitchen equipment are properly washed, cleaned, dried and stored according to established standards.
6. To ensure that the use of chemicals and machinery is adhered to as per COSHH and training standards in the department and not to use any machine or chemical if you have not been trained in their use.
7. To ensure that all rubbish is removed from the kitchens and back of house areas. Ensure the garbage area is kept clean, tidy and organised and report any waste contamination to the Stewarding Senior or BOH Manager. To comply with current refuse recycling policy.
8. To keep kitchen, stewarding and back of house areas clean, tidy and safe.
9. To organise own working area as and when required including:
a) Setting up equipment for the day’s service.
b) Ensuring all equipment is clean and polished ready for service.
c) Ensuring unnecessary equipment is removed from workplace to storage areas or designated areas.
d) Liaise with section Sous Chefs or Senior Chefs if any questions arrise