Kitchen Steward

Role Overview

Cleaning and Sanitation

• Wash dishes, pots, pans, utensils, equipment, china, glassware, and silverware by machine or manually.
• Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains, and storage areas.
• Operate dishwashing, pot-washing, hand-wash, and waste-disposal equipment according to procedures.
• Inspect cleaned items, rewash them when needed, and store them properly while minimizing breakage.

Food Safety and Hygiene

• Follow food safety, sanitation, hygiene, fire, and occupational health and safety requirements.
• Handle cleaning chemicals according to manufacturer instructions and safety guidelines.
• Maintain waste segregation and disposal procedures and comply with HACCP requirements.
• Report hygiene, sanitation, food-safety, equipment, maintenance, and safety concerns promptly.

Equipment and Inventory

• Assist with receiving, inspecting, storing, and rotating food and non-food deliveries using FIFO principles.
• Maintain operating equipment and utensils in clean and properly stored condition.
• Assist with periodic inventories of operating equipment and stewarding supplies.
• Help minimize loss or breakage of china, glassware, silverware, and kitchen equipment.

Operational Support

• Maintain a continuous supply of clean utensils and equipment for kitchen operations.
• Assist chefs and kitchen staff with cleaning and operational requirements.
• Complete daily cleaning schedules and deep-cleaning tasks.
• Support banquets, special events, and high-volume business periods.

Health, Safety, and Hotel Standards

• Wear the correct uniform, personal protective equipment, and name badge while maintaining grooming standards.
• Report accidents, unsafe conditions, equipment faults, and security concerns immediately.
• Participate in emergency response procedures and support the Hotel Emergency Action Team when directed.
• Follow hotel policies, departmental standards, training requirements, and service culture expectations.

Qualifications and Experience

• High school education or equivalent is preferred.
• Previous experience in stewarding, kitchen cleaning, or hospitality is preferred but not essential.
• Experience in hotels or large-scale food service operations is an advantage.

General Responsibilities

• Report punctually and maintain professional conduct and personal hygiene.
• Build positive working relationships across departments and attend meetings and training sessions.
• Support operational requirements across the Food and Beverage division when needed.
• Deliver courteous, professional, and efficient service to internal and external guests.