Steward

SUMMARY:

• Responsible for the safe operation and maintenance of cleaning equipment and tools.
• Responsible for washing dishes, flatware, cutlery, crockery, kitchen equipment, sweeping and mopping floors, including daily, weekly & monthly cleaning schedules.

• Maintains the kitchen, dishwashing and back area in an inspection-ready condition in accordance with NEA and property guidelines.
• Maintains the buffet line & its equipment.

• Responsible for maintaining the kitchen environmental clean hygienic, fresh and garbage free.

DUTIES & RESPONSIBILITIES:

• Ensure all dishes, flatware and glasses are washed as soon as possible after use.
• Responsible for ensuring all buffet tops and shelves are clean and polished before and after service.

• To assist with buffet counter set up and clearing.
• Responsible for ensuring all equipment are serviceable and in good working order.

• Ensure that the dishwashing machine is properly maintained and to be washed after each service period.
• Ensure the kitchen floor is kept clean, tidy and dry.

• Clear garbage at all responsible area and ensure bins are always clean.
• Constantly checking as to ensure kitchen free from garbage and pests.

• To sweep and mop the floor at all responsible areas in the day and to thoroughly wash in the night.
• To work closely according to cleaning schedule chart.

• To ensure all areas are properly sanitized.
• To clean the Club Lounge daily.

• To ensure the various stores are kept clean and tidy.
• To ensure deep cleaning is done for kitchen floors monthly.

• To ensure chinaware are properly soaked monthly to ensure they are serviceable.
• To ensure there is sufficient cleaning chemicals & cleaning equipment.

• To maintain an Operating Equipment Inventory for all equipment.
• To ensure breakage report is maintained.

• Stewards must contribute to this experience by consistently maintaining a positive attitude in all interactions with guests.
• Any other duties as directed.

EXPERIENCE:

• Minimum of 1 – 2 years in F&B operations.

KNOWLEDGE, SKILLS AND ABILITIES:

• Basic knowledge of F&B or Kitchen operation.
• Good verbal communication skills.
• Ability to work in rotational shift as per the demand of the operation.