Steward

The Steward is responsible for maintaining the cleanliness, sanitation, and organization of all kitchen, stewarding, and back-of-house food service areas. The role ensures that all kitchen equipment, utensils, crockery, cutlery, and operating equipment are cleaned, sanitized, and readily available to support smooth culinary and Food & Beverage operations. The Steward also assists in waste management, inventory handling, and maintaining the highest standards of hygiene in compliance with hotel policies and food safety regulations.

DUTIES & RESPONSIBILITIES

Stewarding Operations

• Clean, wash, sanitize, and store kitchen equipment, utensils, crockery, cutlery, glassware, pots, pans, and kitchen tools.
• Operate dishwashing machines safely and efficiently.
• Ensure adequate supplies of clean operating equipment are available throughout service periods.
• Maintain cleanliness and organization of stewarding, kitchen, and back-of-house areas.
• Assist with the setup and breakdown of kitchen and banquet equipment as required.

Cleaning & Sanitation

• Clean floors, walls, drains, workstations, storage areas, and waste disposal areas according to cleaning schedules.
• Follow established cleaning and sanitation procedures to maintain food-safe environments.
• Ensure all cleaning chemicals are used, stored, and labeled correctly.
• Maintain cleanliness of waste bins and garbage collection areas.
• Perform deep-cleaning tasks according to departmental schedules.

Food Safety & Compliance

• Follow all food safety, hygiene, sanitation, and HACCP standards.
• Ensure proper segregation and disposal of food waste and recyclable materials.
• Use appropriate Personal Protective Equipment (PPE) when handling chemicals or equipment.
• Report hygiene concerns, equipment malfunctions, and safety hazards immediately.
• Participate in food safety inspections and internal audits.

Food Safety & Compliance

• Follow all food safety, hygiene, sanitation, and HACCP standards.
• Ensure proper segregation and disposal of food waste and recyclable materials.
• Use appropriate Personal Protective Equipment (PPE) when handling chemicals or equipment.
• Report hygiene concerns, equipment malfunctions, and safety hazards immediately.
• Participate in food safety inspections and internal audits.

Inventory & Equipment Care

• Handle kitchen equipment carefully to prevent damage or loss.
• Report damaged or missing equipment to the supervisor.
• Assist in organizing and storing operating equipment and stewarding supplies.
• Support inventory counts of crockery, cutlery, glassware, and kitchen equipment.
• Ensure dishwashing machines and stewarding equipment are cleaned and maintained daily.

Waste Management

• Remove garbage and recyclable materials promptly and hygienically.
• Ensure waste disposal procedures comply with hotel and environmental standards.
• Minimize breakage and reduce unnecessary waste through careful handling of equipment.
• Maintain cleanliness of refuse storage areas.

Collaboration

• Work closely with the Culinary, Food & Beverage, and Banquet teams to support daily operations.
• Assist colleagues during busy service periods and special events.
• Support banquet functions by preparing and collecting equipment as required.
• Participate in departmental briefings, training sessions, and continuous improvement initiatives.