Steward
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Salary Not Disclosed
1 Vacancy
Job Description
Stewarding Attendant
Do you have a heart to serve and love being part of a team As Stewarding Attendant you will assist in the execution of memorable Food & Beverage experiences for our guests.
What is in it for you:
Operations:
- The ability to manage sections plan rosters shifts and teams of stewards in order to achieve a smooth safe and hygienic environment in accordance with the business demands and cost control measures.
- The ability to work together with all staff harmoniously.
- To have thorough knowledge of the use of all operating equipment and cleaning process.
- To be aware of and implement the hotel hygiene and sanitation standards and procedures
- To be aware of the hotel fire and life safety standards and procedures.
- Ensure cleanliness and order of all stewarding stores.
- The ability to follow clean as you go policy and keep work area clean at all times.
- To wear uniforms according to Accor standards.
- The ability to be able to work unsupervised.
- The ability to be able to be flexible to the business demands and working hours.
- The ability to be able to work in another area when needed and take part in cross training when directed.
- To ensure all stewards follow safe working practices especially when working with chemicals.
- Practice economy of supplies consumables electricity and water whenever possible.
- Cooperate and work as a team.
- Support the chefs and front of house staff in any cleaning requests.
- Prepares adequate and appropriate equipment for projected F&B needs.
- Ensure that equipment is replaced in the correct areas after usage.
- To control and record any breakages in accordance with the hotel policy.
- Kitchen overnight deep cleaning.
- Ensure that floors walls and all surfaces are to be maintained and kept clean in the kitchen and back of house areas.
- All Kitchen equipment cleaning.
- Report any maintenance and faulty equipment.
- Cleaning of ice machines.
- Cleaning of shelves and filters.
- Silver bronze copper polishing.
- Washing of dirty F&B operating equipment.
- Dishwashing process / maintenance of the equipment.
- Handling and cleaning of equipment trolleys.
- Garbage disposal and recycling following the correct procedures.
- Using the correct procedures according to hotel standards.
- Using correct cleaning agents and quantities appropriate for the designated uses.
- Using the correct type of cleaning equipment appropriate for the designated uses.
- Proper handling & storing of equipment (e.g. appropriate temperature control of machinery)
- Assist in any other functions & areas as informed by the Executive Chef or Executive Sous Chef.
- To train and develop the stewards so they adhere to the correct working practices.
- To ensure all stewards are working in accordance to all municipality regulations.
- To manage record and monitor pest control procedures.
- Breaks and meals as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner depending on hours of work.
- Follow all kitchen regulations as outlined and directed.
- Swipe in and out has to be done in uniform not before getting changed.
Administration:
- Maintain all records in a timely and accurate manner.
- To ensure all HACCP and records are in order and up to date.
- The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
- The ability to respond properly in any hotel emergency or safety situation.
- The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
- The ability to sign acceptance for tools knives uniforms etc. and will pay back to the company for any loss or damage of said equipment.
- Fill out the appropriate log sheets according our standard on a daily base.
- Be aware of accident prevention and help enforce safe work habits Zero accidents is our goal.
- No heartist to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.
- Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.
- Aiding engineering and the Executive Chef in maintenance and engineering contracts.
- To keep an updated and complete inventory of all related equipments and consumables.
- Any violation of the above mentioned rules will be subject to disciplinary action.
Qualifications :
Your experience and skills include:
Organized and a great team player
Passionate about maintaining a clean and safe working environment
Understanding of food safety and hygiene
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
