Job Summary: 
A Kitchen Steward's primary responsibility is maintaining a high level of cleanliness and sanitation within the kitchen environment and surrounding areas. Kitchen Stewards are responsible for washing dishes, glassware, cutlery, crockery, kitchen utensils, kitchen tools and kitchen equipment, while maintaining a clean and organized kitchen in compliance with hygiene & food & safety standards. Assisting with kitchen tasks delegated by the Executive Chef or Sous Chef. They are responsible for assisting in receiving of goods, ensuring proper storage of goods, assisting in inventory consolidation and responsible for waste management.

Key Responsibilities: Sanitation and Cleaning

• Cleans and sanitizes all kitchen equipment, utensils, and work surfaces according to established procedures and health regulations, operates dishwashing machines and ensures  proper cleaning of dishes, glassware, and cutlery.
• Maintains uncompromising levels of sanitation in all food production areas & dedicated to  supporting a safe work environment, mitigating all hazards.
• Conducts deep cleaning according to protocols and cleaning schedule.
• Maintains cleanliness of floors, walls, ceilings, machines, shelving, carts/trolleys and other  kitchen areas, maintaining a safe and hygienic work environment. Mops, sweeps and  ensures floors are dry in kitchen and service areas.
• Removes trash and recyclables promptly and disposes of them according to regulations.
• Communicates daily with Sous Chefs to ensure all cleaning supplies and equipment are stocked and readily available.

Food Preparation Assistance:

• Assists with basic food preparation tasks, such as washing, peeling, and cutting vegetables  and other ingredients under direction and supervision from the Executive Chef or Sous Chefs.
• Prepares and stores food items according to established procedures.
• Supplies dishware to food preparation stations as needed.
  
  

Inventory and Storage:

• Assists in receiving deliveries and verifies that all ordered items are received and are in good quality.
• Assists with receiving and storing food deliveries, ensuring proper rotation and storage  practices.
• Responsible for storing chemicals and cleaning products.
• Monitors inventory levels of cleaning supplies and kitchenware, and notifies Sous Chef when reordering is needed.
• Reports and logs breakages or chipped items found then removes them from circulation and updates the breakage and inventory register.

Other Duties:

• Assists & completes tasks as assigned by the Executive Chef & Sous Chefs, working collaboratively with team members.
• Attends meetings, briefings and training sessions/courses that may be beneficial to both personal and departmental needs. Participates in regular training and development  activities.

Skills and Qualifications:

• Minimum of 1 Year Stewarding Experience in a restaurant or hotel.
• Relevant prior work history and experience in a commercial kitchen.
• To be familiar with the opening and closing procedures of the kitchen and carry them out.
• Commitment to fostering a collaborative and supportive work environment.
• Ability to work in a fast-paced kitchen environment while maintaining a positive attitude.
• Ability to work under pressure.
• Excellent time management skills.
• Strong Communication, Strong English Communication, Organized & Efficient with a team-oriented mindset.
• Strong work ethics, attention to detail & commitment to quality.
• Ability to work independently and as part of a team/teamwork skills.
• Experience in operating commercial kitchen equipment and machinery.
• Ability to follow instructions and maintain a clean and organized workspace.
• Physical ability to stand for extended periods and lift heavy objects.
• Must be able to work all shifts, morning, evening and late-night shifts, must be available to work weekends and holidays as business dictates.