STEWARD

DEPARTMENT : RESTAURANT

DIRECTLY REPORTS TO : CHIEF STEWARD

JOB SUMMARY

Responsible for supervising, coordinating and participating in the activities of all steward personnel in the team, including planning, organising and controlling. Ensures proper maintenance and cleanliness of all food and beverage operating equipment as well as the kitchen and back areas.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• ◆Check the machine before the start of duty, including chemicals, water tank level, temperature and washing cycle
• ◆Keep your assigned station and its adjoining areas clean at all times, including walls, drainage, shelves, cabinets, floors, working tables and sinks
• ◆Wash pans, pots, utensils, chopping boards, kettles and other kitchen equipment by hand and store them properly on the shelves
• ◆Prepare the operating equipment needed by the kitchen and restaurant for daily operation, such as chinaware, glassware and silverware
• ◆Report any broken or lost operating equipment to your supervisor so that immediate action can be taken
• ◆Ensure that operating equipment and other kitchen utensils are ready for use when needed
• ◆Clean and stock all silverware, chinaware, glassware and stainless steel equipment
• ◆Use cleaning products for the right purpose and respect the doses instructed by the Chief Steward
• ◆Follow HSE and HACCP standards for food and equipment sanitisation as required by the municipality at all times
• ◆Be aware of every chemical listed in the chemical data sheet, its reactions, and the safety precautions needed to protect yourself and your colleagues
• ◆Report all accidents, dangerous occurrences or hazards, however minor, to your supervisor or Head of Department