P
OSITION OBJECTIVE The Kitchen Steward is required to maintain the kitchen and surrounding areas in a clean and sanitary manner by following the cleaning schedules and adhering to the Health & Hygiene Regulations and Company policy and procedures.
K
ey Responsibilities
ey Responsibilities
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-- arry out duties as assigned, also refer to cleaning schedules and perform the necessary duties. -
- ollect the appropriate cleaning materials and equipment from the Supervisor. -
- heck equipment daily to ensure they are in good working condition and promptly report any defects/malfunctions to the Supervisor or a senior person. -
- ssist in the set up and break down of service areas for all special functions -
- leans stoves, ovens, grills, refrigerators, and using cleaning solutions, brushes and wash cloths. -
- ashes utensils, such as pots, pans, and trays by hand using cleaning detergents. Washes dishware, glasses, and cutlery by hand or machine. Occasionally polishes utensils. Drains dries and stacks items after washing. -
- ransports food supplies, such as meats, vegetables, fruits, and canned foods from storeroom or freezer, using trolley/basket to kitchen. Returns surplus food to storeroom or freezer. -
- ay assist with food preparation, such as blending soups, washing and peeling vegetables and shellfish. -
- ssist in the set up and break down of service areas for all special functions Health, Safety and Security -
- aintain the required standard of operational hygiene according to cleaning rotas at all times. -
- e aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. -
- amiliarize with emergency exits and evacuation procedures. General -
- omply with the company's corporate code of conduct. -
- amiliarize yourself with te company values and model desired behaviors. -
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