Stewarding Associate

Your Role

To assist the Stewarding Supervisor in cleaning of F&B equipment, facilities, and utensils, returning cleaned items to the respective areas and proper storage, or any other assignment given by management when required. It is mandatory to be vigilant and aware of individual responsibilities of HACCP.

• Ensure full liaison with other members of the Stewarding team.
• Strong communication with associates within the department.
• Maintain key relationships with chefs and F & B department associates.
• Develop and maintain excellent working relationships with other hotel departments, especially Culinary and Event teams.
• Ensure cleanliness of all washing up and cleaning machinery and that equipment is in proper working order.
• Report faults to the supervisor.
• Learn fire and safety precautions, particularly those concerning machinery and equipment used in dishwashing and kitchen areas.
• Learn how to operate kitchen firefighting equipment.
• Use cleaning materials and chemicals properly and economically.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Achieve a high standard of cleanliness and hygiene through efficient work practices.
• Attend training sessions and departmental meetings when assigned.
• Maintain standards at a superior level on a daily basis.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Use equipment only as intended.
• Comply with all departmental policies, service procedures, and standards.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests regardless of the time of day.
• Always maintain positive guest relations.
• Be familiar with all hotel services, features, local attractions, and activities to respond to guest inquiries accurately.