Steward

Stewarding Attendant

Do you have a heart to serve and love being part of a team? As Stewarding Attendant, you will assist in the execution of memorable Food & Beverage experiences for our guests.

What is in it for you:

Operations:

• The ability to manage sections, plan rosters, shifts and teams of stewards in order to achieve a smooth, safe and hygienic environment in accordance with the business demands and cost control measures.

• The ability to work together with all staff harmoniously.

• To have thorough knowledge of the use of all operating equipment and cleaning process.

• To be aware of and implement the hotel hygiene and sanitation standards and procedures

• To be aware of the hotel fire and life safety standards and procedures.

• Ensure cleanliness and order of all stewarding stores.

• The ability to follow clean as you go policy and keep work area clean at all times.

• To wear uniforms according to Accor standards.

• The ability to be able to work unsupervised.

• The ability to be able to be flexible to the business demands and working hours.

• The ability to be able to work in another area when needed and take part in cross training when directed.

• To ensure all stewards follow safe working practices, especially when working with chemicals.

• Practice economy of supplies, consumables, electricity and water whenever possible.

• Co-operate and work as a team.

• Support the chefs and front of house staff in any cleaning requests.

• Prepares adequate and appropriate equipment for projected F&B needs.

• Ensure that equipment is replaced in the correct areas after usage.

• To control and record any breakages in accordance with the hotel policy.

• Kitchen overnight deep cleaning.

• Ensure that floors, walls and all surfaces are to be maintained and kept clean in the kitchen and back of house areas.

• All Kitchen equipment cleaning.

• Report any maintenance and faulty equipment.

• Cleaning of ice machines.

• Cleaning of shelves and filters.

• Silver, bronze, copper polishing.

• Washing of dirty F&B operating equipment.

• Dishwashing process / maintenance of the equipment.

• Handling and cleaning of equipment trolleys.

• Garbage disposal and recycling following the correct procedures.

• Using the correct procedures according to hotel standards.

• Using correct cleaning agents and quantities appropriate for the designated uses.

• Using the correct type of cleaning equipment appropriate for the designated uses.

• Proper handling & storing of equipment (e.g. appropriate temperature control of machinery)

• Assist in any other functions & areas as informed by the Executive Chef or Executive Sous Chef.

• To train and develop the stewards so they adhere to the correct working practices.

• To ensure all stewards are working in accordance to all municipality regulations.

• To manage, record and monitor pest control procedures.

• Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work.

• Follow all kitchen regulations as outlined and directed.

• Swipe in and out has to be done in uniform, not before getting changed.

Administration:

• Maintain all records in a timely and accurate manner.

• To ensure all HACCP and records are in order and up to date.

• The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.

• The ability to respond properly in any hotel emergency or safety situation.

• The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.

• The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.

• Fill out the appropriate log sheets according our standard on a daily base.

• Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.

• No heartist to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.

• Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.

• Aiding engineering and the Executive Chef in maintenance and engineering contracts.

• To keep an updated and complete inventory of all related equipment’s and consumables.

• Any violation of the above mentioned rules will be subject to disciplinary action.

Your experience and skills include:

Organized and a great team player

Passionate about maintaining a clean and safe working environment

Understanding of food safety and hygiene