Stewarding

- Basic understanding of kitchen operations and hygiene practices. - Ability to work under pressure in a fast-paced environment. - Team player with good communication skills. - Punctual, reliable, and committed to high standards.

1. Kitchen Cleanliness and Hygiene:

   • Ensure all kitchen areas, equipment, and utensils are cleaned, sanitized, and organized according to resort standards.

   • Wash, dry, and store dishes, cutlery, cookware, and other kitchen tools efficiently.

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

2. Support to Kitchen Operations:

   • Assist chefs and kitchen staff in preparation tasks as needed while maintaining hygiene standards.

   • Ensure all kitchen equipment is clean, functional, and ready for use.

   • Monitor stock of cleaning supplies and report shortages to the supervisor.

3. Waste Management and Safety:

   • Dispose of waste according to resort policies and environmental guidelines.

   • Follow all health, hygiene, and safety procedures, including proper handling of chemicals and equipment.

   • Report hazards, breakages, or unsafe conditions promptly to the supervisor.

4. Teamwork and Coordination:

   • Assist colleagues during peak periods, special events, and banquets.

   • Help in setting up and clearing kitchen or service areas as required.

   • Work collaboratively with kitchen and F&B teams to ensure smooth operations.

5. Inventory and Equipment Management:

   • Operate dishwashing machines and other kitchen equipment safely.

   • Ensure proper storage and rotation of kitchen utensils and cleaning supplies.

   • Maintain an organized and efficient working environment.