Steward

About the role

The Steward will support the hotel's kitchen and Food & Beverage operations by maintaining a clean, hygienic, and well‑organized working environment. This role is essential to uphold the hotel's quality and operational standards.

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 according to hotel procedures, maintaining cleanliness in waste disposal areas and following recycling protocols.
• Monitor the availability of kitchen and F&B items, cleaning supplies and report low stock to the supervisor.
• Follow all 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.
• Focus on guest needs, remaining calm and courteous at all times.

Required skills

• Operation of dishwashing machines and related cleaning equipment.
• Safe chemical handling.
• Knowledge of HACCP food safety standards.