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Steward

  • United Arab Emirates, Middle East
  • Unspecified

TASKS, DUTIES AND RESPONSIBILITIES

SUPPLY CLEAN, SANITARY DISHES AND POTS ON TIME, AND A CLEAN SANITARY KITCHEN

·Maintains supply of clean dishes, glassware, silver, pots etc., for all outlets in the hotel

·Washes dishes, silverware, and glassware by operating dish machine

·Cleans and provides pots for all outlets in the hotel

·Washes pots and pans and returns them to proper place after they are cleaned

·Scrubs kettles as needed

·Places bus pans in chef’s line; cleans dirty dishes as needed

·Keeps chef line well stocked with china and hot plates

·Keeps glassware organised at all times and stores clean dishes in the proper location

·Polishes all silver when needed

·Picks up all dirty dishes in the employee cafeteria, and returns it to the proper location

·Assists in the breakdown of banquet functions, and washes dishes from functions

·Maintains a clean kitchen environment by assisting kitchen staff by following standard cleaning practices

·Sweeps and mops the entire kitchen and dish room

·Washes all clearing counters and shelves

·Washes mats with bleach after each use

·Assists kitchen staff with set-up and break down of employee cafeteria

·Cleans and washes all kitchen cooking units

·Cleans and washes all pot storage shelving units

·Assists kitchen staff in keeping their areas free of boxes and soiled equipment

·Monitors trash levels in all cans and removes to the appropriate trash room when needed

·Follows proper safety, hygiene, and sanitation practices

·Ensures readiness at all times

·Performs other duties as assigned by the supervisor/manger

HEALTH AND SAFETY

·Adheres to all health, sanitation and food safety rules and regulations

·Adheres to local food safety standards and ADAFSA regulations

·Reports all potential and real hazards immediately

·Fully understands the hotel’s fire, emergency, and bomb procedures

·Works in a safe manner that does not harm or injure self or others

·Adheres to local health safety standards and OSHAD regulations

·Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

·Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

·Attends meetings and training required by the Chief Steward

·Accepts flexible work schedule necessary for uninterrupted service to the food production function

·Maintains working areas, materials and company property clean, tidy and in good shape

Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Union agreements

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