The primary purpose of the position is ensuring the kitchen is clean, well maintained and organized at all times. The Kitchen Steward will maintain a proper level of clean inventory with a high standard of cleanliness according to the sanitation code, ensuring that all functions are successfully executed in a courteous and professional manner, ensuring maximum guest satisfaction consistent with The Good Earth Group Standards. The Kitchen Steward, upon demonstrated job performance excellence, will be considered for numerous growth opportunities
DUTIES & RESPONSIBILITIES
General
Assist the kitchen/banquet staff as needed
Clean all dishes, pots, utensils, silverware from the restaurant
Put away the dishes and all equipment used
Take out the garbage
Must work as a team player
To ensure that mis en place is completed in your section.
To comply with all TGEG policies and procedures to ensure that all-statutory regulations are observed.
To comply with the conditions of the food hygiene policies.
To be flexible and willing to help other departments at busy times if required
Maintenance
To maintain all equipment within the catering operation through due care and diligence as instructed.
To notify the outlet head chef regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed.
Health and Safety
Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
Ensure cleaning is carried out as per the cleaning rota
Ensure day dotting is carried out as per HACCP
Ensure all stewards are trained to Basic food hygiene level as a minimum
Other Duties and Responsibilities
The post holder will undertake training and development as appropriate and keep apprised of developments in his/her field of expertise
This job description is current at commencement of employment. In consultation with you it is liable to variation by management to reflect or anticipate changes in, or to the job
Review objectives with departmental heads as required
Ensure regular reading of trade press for innovative ideas
To have complete understanding of the group’s Employee Handbook and adhere to the regulations contained within
Performs any other duties as assigned to him/her by management
JOB PROFILE
EDUCATION:
High School Graduate or equivalent.
Culinary Diploma an asset
EXPERIENCE:
3-5 years experience in a 5 star hotel in similar position
COMPETENCIES
TASK ACHIEVEMENT
Adaptability/ Flexibility
Concern for quality
Influence
Initiative
Managing Performance
RELATIONSHIP
Teamwork/ Cooperation
Interpersonal skills
Customer service orientation
COMMUNICATION
Listening and Oral Skills
Written skills
TECHNICAL COMPETENCIES
Knowledge of hotel products and services
INDIVIDUAL CHARACTERISTICS
Enthusiastic and pleasant personality
Able to exert fast-paced mobility for period of up to 4 hours in length.
Creativity
Integrity
OTHER SKILLS (LANGUAGE, COMPUTERS)
Fluency in local language
Fluency in English
Knowledge of PILOT, MS Office, Gmail
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