Steward - Steward

Description

Job Summary: The Steward is responsible for cleaning, sanitizing, and organizing kitchen utensils and areas under the supervision of chefs, ensuring hygiene and safety standards. Key Responsibilities: 1. Maintain cleanliness and organization of kitchen utensils and areas 2. Work as a team and comply with safety and hygiene standards 3. Perform cleaning and support tasks for special events **If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub.** The Steward will be tasked with cleaning, sanitizing, storing, and keeping everything organized and clean using appropriate standards, so that it may be used by personnel responsible for that area. All of the above will be directed and supervised by the Executive Chef, Executive Sous Chef, Senior Sous Chef, and Junior Sous Chef. **Related Parties:** Internal: Kitchen Team, Cooks, A & B Staff, Maintenance and Cleaning Staff. External: Members / visitors, suppliers, and inspectors from the Department of Health. **EDUCATION / QUALIFICATIONS REQUIRED:** High school diploma preferred. **REQUIRED ATTITUDES:** 1\. Maintain consistent punctuality and reliable attendance. 2\. Interpersonal skills and ability to work well with coworkers and guests. 5\. Ability to demonstrate and execute various cleaning methods. 6\. Ability to organize oneself and prepare for multiple tasks such as (cleaning floors, light equipment, heavy equipment, maintaining the dishwashing area immaculately, etc.) 9\. Minimum one year of prior kitchen experience required. 10\. Ability to work in a clean and organized manner with strict adherence to all safety practices. 11\. Ability to work in a kitchen environment with both hot and cold temperatures. **REQUIRED EXPERIENCE, SKILLS AND COMPETENCIES:** Prior experience in this position is desirable. Capable of performing physically demanding work. Physical capabilities required for working in this area: * Sustain physical movement during working hours, such as lifting objects, bending, and squatting. * Physical capacity and stamina to work for eight hours or more if business demands. (Except on scheduled days off). * Ability to handle heavy loads and/or carry or move packages and boxes weighing up to 35 KG continuously throughout the shift. * Ability to stand, walk, and/or sit while continuously performing essential job functions. * Carry out waste sorting according to the recycling plan established by the department’s Safety and Hygiene Committee. **HEALTH, WELL-BEING, SAFETY:** Use of personal protective equipment (PPE) is mandatory and indispensable due to exposure to cleaning chemicals. Standing for approximately 6 hours or the entire shift. Five-minute rest breaks every 3 hours for muscle stretching. Extreme caution when lifting heavy objects. Exercise care when washing sharp or pointed items. **RESPONSIBILITIES:** * Store all cleaned utensils properly and in an organized manner. * Clean the dishwashing area every 2 hours during the shift. * Carry out cleaning tasks stipulated for the work area and food handling in accordance with established standards. (to prevent contamination types such as cross-contamination) * Use assigned kitchen equipment correctly and arrange it to allow comfortable operation; at the end of the shift, tidy and clean the work area properly before handing over to the next shift. * Report irregularities, anomalies, or deterioration of products and kitchen equipment being used to the Steward Supervisor, Sous Chef, or Executive Chef for proper follow-up. * Always maintain adequate stock of cleaning chemicals for the kitchen. * Label and date all finished items correctly using a marker and colored adhesive tape or labels established in operations. * Store items in their designated storage zone upon completion of the shift. * Inform the Steward Supervisor, Sous Chef, and/or Executive Chef if any assigned task remains incomplete at the end of the shift, to ensure appropriate follow-up and 100% completion. * Carry out any reasonable task assigned by the shift supervisor. * Demonstrate passion for the job, with a career-oriented mindset and commitment to delivering quality service. * Support the Steward Supervisor, Sous Chef, and Executive Chef with banquet or similar events as they arise. This job description does not imply that these are the only functions to be performed by the employee occupying this position. This document does not constitute an explicit or implied employment contract other than an "at-will" employment relationship.