Operational & Service Standards
- Deliver courteous, professional, efficient, and flexible service at all times in line with Rixos Standards.
- Perform assigned duties within the stewarding area and related workstations.
- Maintain cleanliness and organization of all work areas, kitchens, storage, and back-of-house spaces.
- Strictly follow opening and closing procedures of the department.
- Ensure proper use and care of equipment, dishwashing machines, and cleaning chemicals.
- Monitor operating supplies and minimize breakage, spoilage, and wastage.
Cleaning & Hygiene
- Clean and wash dishes, pots, pans, kitchen utensils, and equipment according to performance standards.
- Carry out general cleaning duties as assigned by the Stewarding Supervisor or Assistant Chief Steward.
- Empty garbage bins in accordance with waste management schedules.
- Fully understand and comply with HACCP and food safety procedures at all times.
Teamwork & Flexibility
- Work collaboratively within the team and provide lateral service to other departments.
- Demonstrate flexibility by rotating across different areas within F&B or other departments when required.
- Undertake additional reasonable tasks as assigned to meet operational and business needs.
Guest & Employee Interaction
- Handle guest and employee inquiries in a courteous and professional manner.
- Report guest complaints or operational issues to supervisors promptly and ensure proper follow-up.
Training & Administration
- Attend departmental meetings, hotel trainings, and briefings as scheduled.
- Assist in monthly, quarterly, and annual inventory counts of operating equipment.
- Comply with local laws, hotel policies, and safety regulations.
Grooming & Conduct
- Report to duty on time, wearing the correct uniform and name badge.
- Maintain high standards of personal hygiene and professional appearance.
- Foster positive working relationships with colleagues and other departments.