This position is
concerned with the daily operations of the stewarding staff in the stewarding
areas, paying special attention to the handling and washing of chinaware,
Glassware and other items used in the service to the guest. Their safe
handling and Storage. And the general cleaning of all kitchen and stewarding
back of house areas.
KEY RESULT AREAS
To execute all
mise-en-place duties and responsibilities as directed, on time, according to
the predetermined standards
To receive, collect,
clean and sanitate all kinds of dishware and utensils.
To clean and
sanitate buffet equipment.
To clean steward
tools and equipment, maintain working area sanitation.
To communicate with
kitchen and restaurant to ensure all operating equipment supply.
Liases with the
kitchen, F&B service in operational matters to ensure the operation runs
delivers all kinds of dishware and utensils according to hotel procedure
standards of cleanliness by carrying out front and back of house cleaning
duties as directed
· Sound organizational skills
· Ability to lead, motivate and develop a team of individuals
· Able to handle demanding workload
· Sound knowledge of working practices of the kitchen