Steward
Posted on :
10-08-2024
Employer Active
1 Vacancy
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Jobs by Experience
1 - 0 years
Monthly Salary
Not Disclosed
Salary Not Disclosed
Nationality
Any Nationality
Gender
Male
Vacancy
1 Vacancy
Posted on :
10-08-2024
Job Description
- The ability to manage sections, plan rosters, shifts and teams of stewards in order to achieve a smooth, safe and hygienic environment in accordance with the business demands and cost control measures.
- The ability to work together with all staff harmoniously.
- To have thorough knowledge of the use of all operating equipment and cleaning process.
- To be aware of and implement the hotel hygiene and sanitation standards and procedures
- To be aware of the hotel fire and life safety standards and procedures.
- Ensure cleanliness and order of all stewarding stores.
- The ability to follow clean as you go policy and keep work area clean at all times.
- To wear uniforms according to Accor standards.
- The ability to be able to work unsupervised.
- The ability to be able to be flexible to the business demands and working hours.
- The ability to be able to work in another area when needed and take part in cross training when directed.
- To ensure all stewards follow safe working practices, especially when working with chemicals.
- Practice economy of supplies, consumables, electricity and water whenever possible.
- Co-operate and work as a team.
- Support the chefs and front of house staff in any cleaning requests.
- Prepares adequate and appropriate equipment for projected F&B needs.
- Ensure that equipment is replaced in the correct areas after usage.
- To control and record any breakages in accordance with the hotel policy.
- Kitchen overnight deep cleaning.
- Ensure that floors, walls and all surfaces are to be maintained and kept clean in the kitchen and back of house areas.
- All Kitchen equipment cleaning.
- Report any maintenance and faulty equipment.
- Cleaning of ice machines.
- Cleaning of shelves and filters.
- Silver, bronze, copper polishing.
- Washing of dirty F&B operating equipment.
- Dishwashing process / maintenance of the equipment.
- Handling and cleaning of equipment trolleys.
- Garbage disposal and recycling following the correct procedures.
- Using the correct procedures according to hotel standards.
- Using correct cleaning agents and quantities appropriate for the designated uses.
- Using the correct type of cleaning equipment appropriate for the designated uses.
- Proper handling & storing of equipment (e.g. appropriate temperature control of machinery)
- Assist in any other functions & areas as informed by the Executive Chef or Executive Sous Chef.
- To train and develop the stewards so they adhere to the correct working practices.
- changed.
Employment Type
Full-time
Department / Functional Area
Key Skills
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