Steward

About the role

The Steward supports the hotel's kitchen and Food & Beverage operations by maintaining a clean, hygienic, and safe working environment, ensuring the hotel's quality and operational standards are met.

Key responsibilities

• Clean and sanitize kitchen and outlet areas, workstations, floors, walls, and equipment according to hotel standards.
• Wash and sanitize crockery, cutlery, glassware, pots, pans, and other kitchen utensils.
• Operate dishwashing machines and other cleaning equipment safely and efficiently.
• Collect, segregate, and dispose of waste following hotel procedures and recycling guidelines.
• Monitor and report low stock of cleaning supplies and kitchen/F&B items.
• Follow hygiene, food safety, and sanitation procedures, including HACCP standards.

Required profile

• Minimum 1 year experience as a Steward in a hotel or restaurant.
• Basic knowledge of kitchen hygiene, sanitation, and cleaning procedures.
• Ability to work well under pressure in a fast‑paced environment.
• Calm, courteous attitude with focus on guest needs.

Required skills

• Operation of dishwashing machines and cleaning equipment.
• Safe handling of cleaning chemicals.
• Understanding of HACCP food safety standards.