Steward

1. To perform general cleaning duties as assigned by the chef de cuisine according to the standards established in the department operation manual.

2. To clean and wash dishes according to the established performance standards.

3. To clean and wash pots pans and other kitchen ustencils according to the established performance standards.

4. To handle operating equipment and kitchen equipment with care in order to reduce to minimum breakage.

5. To exercise careful use of operating supplies in order to reduce spoilage and wastage.

6. To empty rubbish bins according to scheduled garbage runs.

7. To strictly adhere to the opening and closing procedures established for the department.

8. To have a thorough understanding and knowledge of all cleaning procedures, use of dish machines and the types of chemicals to be used.

9. To clean and arrange working area before leaving.

10. To assist in carrying out inventory of operating equipment as per schedule and conduct monthly par stock checks.

11. To ensure that the work area is kept clean and organized at all times.

12. To be hands-on and present in the restaurant/kitchens at all times during operational periods.

Desired Candidate Profile
EDUCATION : High school Graduate
DEGREE : Hotel and Restaurant Management
YEARS & TYPE OF EXPERIENCE : At least two (2) years experience in the area of Hospitality, Food & Beverage
CERTIFICATE, LICENSES : Not Applicable

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