Steward

Job Summary

The Steward is essential to the Food & Beverage division, ensuring the highest standards of cleanliness, hygiene, and organization in all assigned areas. This role focuses on maintaining immaculate working environments for both front and back-of-house operations, supporting seamless service delivery, minimizing wastage, and upholding the professional standards of the hotel and Kempinski.

Key Responsibilities

1. Hygiene, Cleaning & Dishwashing

• Dish & Equipment Cleaning: Clean and wash dishes, pots, pans, and all other kitchen equipment according to established performance standards.
• Workplace Cleanliness: Ensure that the place of work and surrounding area is kept clean and organized at all times. Perform general cleaning duties as assigned by the Head of Department.
• Waste Management: Ensure strict adherence to all garbage regulations, including the separation of items and completing assigned garbage runs.
• Knowledge: Possess knowledge of all cleaning procedures, the operation of dishwashing machines, and the type of chemicals being used.

2. Operational Support & Compliance

• Service Standards: Execute and ensure the team executes the highest level of service and set up standards at all times.
• Equipment & Supplies: Monitor operating supplies and equipment to successfully reduce spoilage and wastage. Report failures and malfunctioning equipment directly and act responsibly with all provided operating equipment and machinery.
• Inventory: Assist in carrying out scheduled inventories of products and operating equipment.
• Safety & Policy: Understand and strictly adhere to the rules and regulations established in the hotel's policy manual concerning fire, hygiene, health & safety.

3. Professionalism & Teamwork

• Conduct: Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Grooming: Report to duty punctually wearing the correct uniform, which must be clean and well-pressed, including appropriate safety shoes and nametag at all times. Maintain a high standard of personal appearance and hygiene.
• Rapport: Maintain a good rapport and working relationship with staff in the department and within the hotel.
• Flexibility: Undertake reasonable tasks and secondary duties as assigned and respond to any changes in the department as dictated by management.