Kitchen Steward

SUMMARY The Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, and hygiene throughout all kitchen stewarding and food preparation areas. The role ensures that all kitchen equipment, utensils, china, glassware, silverware, and work areas are cleaned, sanitized, stored correctly, and available for daily operations.

• Wash dishes, pots, pans, utensils, kitchen equipment, china, glassware and silverware using dishwashing machines or manual methods.
• Clean and sanitize kitchen equipment, preparation surfaces, sinks, counters, walls, floors, drains and storage areas.
• Ensure all stewarding and kitchen areas remain clean, organized and hygienic throughout each shift.
• Operate and maintain dishwashing machines, pot-washing stations, hand-wash stations and waste disposal equipment according to operating procedures.
• Inspect cleaned items for quality and cleanliness, rewash items where necessary and store them appropriately.
• Return all clean equipment, china, glassware and silverware to designated storage areas while minimizing breakage.

• Follow all food safety, sanitation and hygiene regulations and hotel standards.
• Handle cleaning chemicals safely and in accordance with manufacturer instructions and safety guidelines.
• Maintain proper waste segregation and disposal procedures.
• Ensure compliance with HACCP and other applicable food safety requirements.
• Report any hygiene, sanitation or food safety concerns immediately to the Chief Steward or Supervisor.

• Assist in receiving, inspecting, storing and rotating food and non-food deliveries using First-In, First-Out (FIFO) principles.
• Maintain cleanliness and proper storage of all operating equipment and utensils.
• Report damaged equipment, maintenance issues or safety hazards promptly.
• Assist with periodic inventories of operating equipment and stewarding supplies.
• Support efforts to minimize loss or breakage of china, glassware, silverware and kitchen equipment.

• Support kitchen operations by ensuring a continuous supply of clean utensils and equipment.
• Assist chefs and kitchen staff with general cleaning and operational requirements as needed.
• Complete assigned daily cleaning schedules and deep-cleaning tasks.
• Follow instructions from the Chief Steward or Stewarding Supervisor to ensure smooth daily operations.
• Assist during banquets, special events and periods of high business volume.
• Perform additional duties within the Stewarding Department as assigned.

• Comply with all hotel policies, procedures and departmental standards.
• Adhere to fire, health, hygiene, food safety and occupational health and safety regulations.
• Wear the correct uniform, personal protective equipment (PPE), name badge and maintain grooming standards at all times.
• Report accidents, unsafe conditions, equipment faults and security concerns immediately.
• Participate in emergency response procedures in accordance with hotel emergency policies.
• Support the Hotel Emergency Action Team (HEAT) when required and as directed.

• Report to duty punctually and maintain professional standards of conduct.
• Maintain excellent personal hygiene and a professional appearance.
• Build positive working relationships with colleagues across all departments.
• Attend departmental meetings, training sessions and mandatory hotel programs.
• Demonstrate flexibility by supporting operational requirements across the Food & Beverage division when needed.
• Deliver courteous, professional and efficient service to both internal and external guests.
• Uphold the hotel’s service culture and company values in all interactions.