SUMMARY

The Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, and hygiene throughout all kitchen, stewarding, and food preparation areas. The role ensures that all kitchen equipment, utensils, china, glassware, silverware, and work areas are cleaned, sanitized, stored correctly, and available for daily operations.

Key Responsibilities:

Cleaning & Sanitation

• Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware, and silverware using dishwashing machines or manual methods.

• Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas.

• Ensure all stewarding and kitchen areas remain clean, organized, and hygienic throughout each shift.

• Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations, and waste disposal equipment according to operating procedures.

• Inspect cleaned items for quality and cleanliness, rewash items where necessary, and store them appropriately.

• Return all clean equipment, china, glassware, and silverware to designated storage areas while minimizing breakage.

Food Safety & Hygiene

• Follow all food safety, sanitation, and hygiene regulations and hotel standards.

• Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines.

• Maintain proper waste segregation and disposal procedures.

• Ensure compliance with HACCP and other applicable food safety requirements.

• Report any hygiene, sanitation, or food safety concerns immediately to the Chief Steward or Supervisor.

Equipment & Inventory

• Assist in receiving, inspecting, storing, and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles.

• Maintain cleanliness and proper storage of all operating equipment and utensils.

• Report damaged equipment, maintenance issues, or safety hazards promptly.

• Assist with periodic inventories of operating equipment and stewarding supplies.

• Support efforts to minimize loss or breakage of china, glassware, silverware, and kitchen equipment.

Operational Support

• Support kitchen operations by ensuring a continuous supply of clean utensils and equipment.

• Assist chefs and kitchen staff with general cleaning and operational requirements as needed.

• Complete assigned daily cleaning schedules and deep-cleaning tasks.

• Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations.

• Assist during banquets, special events, and periods of high business volume.

• Perform additional duties within the Stewarding Department as assigned.

Health, Safety & Compliance

• Comply with all hotel policies, procedures, and departmental standards.

• Adhere to fire, health, hygiene, food safety, and occupational health and safety regulations.

• Wear the correct uniform, personal protective equipment (PPE), name badge, and maintain grooming standards at all times.

• Report accidents, unsafe conditions, equipment faults, and security concerns immediately.

• Participate in emergency response procedures in accordance with hotel emergency policies.

• Support the Hotel Emergency Action Team (HEAT) when required and as directed.

General Responsibilities

• Report to duty punctually and maintain professional standards of conduct.

• Maintain excellent personal hygiene and a professional appearance.

• Build positive working relationships with colleagues across all departments.

• Attend departmental meetings, training sessions, and mandatory hotel programs.

• Demonstrate flexibility by supporting operational requirements across the Food & Beverage division when needed.

• Deliver courteous, professional, and efficient service to both internal and external guests.

• Uphold the hotel's service culture and company values in all interactions.