Role Overview The Steward is responsible for keeping all kitchen areas, utensils, and equipment clean and organised, assisting in waste management, and supporting the smooth functioning of the kitchen.

Key Responsibilities

• Clean and sanitize kitchen utensils, cookware, and equipment after use.

• Maintain cleanliness of kitchen floors, walls, workstations, and storage areas.

• Assist with waste disposal and recycling according to hotel and hygiene guidelines.

• Ensure proper handling and storage of cleaning chemicals and supplies.

• Support kitchen operations during peak hours by assisting chefs and cooks.

• Set up and maintain dishwashing stations and ensure proper operation of dishwashing machines.

• Monitor stock levels of cleaning materials and report shortages to the Executive Chef.

• Ensure compliance with hygiene, safety, and food handling standards at all times.

• Assist in receiving and storing deliveries in a clean and organized manner.

• Maintain proper segregation of clean and dirty dishes, utensils, and equipment.

• Support special events, banquets, and catering services with kitchen cleanliness.

• Follow hotel grooming, safety, and professional conduct guidelines.

• Perform any other duties assigned by the Executive Chef or kitchen supervisors.

Qualifications & Experience

• Basic education preferred.

• Previous experience in a kitchen stewarding role is an advantage.

Skills & Competencies

• Knowledge of cleanliness, hygiene, and kitchen safety standards.

• Ability to work efficiently in a fast-paced team environment.

• Attention to detail and reliability.

• Physical stamina and ability to handle repetitive tasks.