The Steward is responsible for maintaining cleanliness and sanitation in the kitchen and service areas. The role includes cleaning dishes, kitchen equipment, and workstations while supporting the kitchen team by ensuring a clean and organized environment.
Wash and sanitize all dishes, pots, pans, and kitchen utensils
Clean kitchen equipment, walls, floors, and surfaces to maintain hygiene standards
Properly sort, stack, and store cleaned items in their designated places
Follow cleaning schedules and procedures for different kitchen zones
Assist chefs by keeping the workstations clean and free of clutter
Collect and dispose of kitchen waste and garbage as per hotel/restaurant policy
Help with basic tasks like transporting ingredients or supplies
Refill soap, sanitizer, and paper towel dispensers as needed
Operate dishwashing machines and clean them regularly
Use cleaning agents and chemicals safely and according to guidelines
Report any broken equipment or safety hazards to the supervisor immediately
No prior experience required; on-the-job training provided
Physically fit and able to work in hot, fast-paced kitchen environments
Willingness to perform physically demanding and repetitive tasks
Basic understanding of hygiene and cleanliness standards
Ability to follow instructions and work as part of a team
Previous experience in a commercial kitchen or stewarding role (preferred but not mandatory)
Basic food safety or hygiene certification (preferred)
Knowledge of HACCP or similar safety standards is a plus