Executive Steward

Roles and responsibilities

A Kitchen Steward, or Stewarding, is responsible for maintaining cleanliness and organization in the kitchen area of a restaurant or hotel. They ensure that all kitchen equipment, utensils, and work areas are kept in proper condition to support the efficient functioning of the kitchen.

Job Responsibility-

• Wash dishes, pots, pans, and other kitchenware using appropriate cleaning methods and equipment.
• Clean and sanitize kitchen surfaces, floors, and equipment on a regular basis.
• Organize and store kitchen equipment and utensils properly.
• Assist in basic food preparation tasks, such as peeling vegetables or cutting meat.
• Dispose of waste and recycling following proper procedures.
• Report any maintenance or repair needs to the appropriate personnel.
• Follow health and safety regulations at all times.
  

Candidate Requirements-

• Proven work experience as a Kitchen Steward or similar role.
• Knowledge of proper cleaning and sanitization techniques.
• Physical stamina to stand for long periods and lift heavy objects.
• Ability to work well in a team environment.
• Basic understanding of food safety regulations.
• Good communication skills.
  

Skills

Skills-

• Knowledge of proper food handling and sanitation procedures
• Ability to work efficiently in a fast-paced kitchen environment
• Strong attention to detail in maintaining cleanliness and organization in the kitchen
• Physical stamina to stand for long periods and lift heavy objects
• Effective communication skills to work well with other kitchen staff
• Willingness to follow instructions from chefs and supervisors
• Understanding of basic kitchen equipment and utensils
• Ability to prioritize tasks and manage time effectively in a high-pressure setting

Desired candidate profile

1. Cleaning and Sanitation:
   • Washing dishes, utensils, pots, and pans efficiently.
   • Cleaning kitchen equipment, floors, walls, and surfaces to maintain hygiene.
2. Waste Management:
   • Disposing of garbage and recycling appropriately.
   • Managing waste to minimize environmental impact.
3. Stocking Supplies:
   • Ensuring dishwashing stations and cleaning supplies are well-stocked.
   • Refilling items like detergents, gloves, and sponges.
4. Kitchen Organization:
   • Arranging clean dishes, cookware, and utensils in their designated places.
   • Keeping workstations and storage areas organized and tidy.
5. Support for Chefs:
   • Assisting with basic food preparation if required.
   • Transporting ingredients or equipment between stations.
6. Compliance:
   • Following health and safety regulations to prevent accidents or contamination.
   • Reporting equipment malfunctions or maintenance needs.

Essential Skills

1. Time Management:
   • Completing cleaning tasks promptly to keep up with a fast-paced environment.
2. Attention to Detail:
   • Ensuring all items are thoroughly cleaned and sanitized.
3. Physical Stamina:
   • Handling demanding tasks like lifting heavy pots or standing for long hours.
4. Teamwork:
   • Collaborating with chefs and other kitchen staff to maintain efficiency.
5. Adaptability:
   • Adjusting to changing priorities during busy service times.

Physical and Mental Requirements

1. Endurance:
   • Working in a high-temperature environment with physical labor.
2. Focus Under Pressure:
   • Staying attentive and organized during busy shifts.

Qualities for Success

1. Reliability:
   • Being punctual and dependable to support the kitchen team.
2. Proactiveness:
   • Taking initiative to address cleaning or organizational needs without being asked.
3. Positive Attitude:
   • Maintaining a cooperative and enthusiastic demeanor despite repetitive tasks.