Kitchen Steward

Role and Responsibilities

• Ensures that minimum brand standards have been implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Works in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Reports daily to the Team Leader - Stewarding on duty and receives assignments.
• Responsible for emptying garbage and ensuring that paper towel dispensers and soap dispensers are filled daily.
• Mops and scrubs floor daily.
• Operates an automatic dishwashing machine that cleans and washes plates, cups, saucers, silverware, glasses and other dishes.
• Cleans cooking utensils and kitchen equipment by hand.
• Prepares tableware for washing; receives or collects tableware to be washed and removes food residue with scraper; sorts china, glassware, and silverware, placing each in separate racks or trays, standing plates and saucers on edge, and inverting cups so that they may be washed more effectively.
• Sets up dishwashing machine and pot washing area.
• Transports trash to disposal area.
• Washes pots, pans, and trays by hand.
• Scrapes food from dirty dishes and washes them by hand or places them in racks or tumbler, chemical dip, buffing wheel, and hand cloth or on conveyor to dishwashing machine.
• Sets up banquet tents.
• Holds inverted glass over revolving brushes to clean inside surfaces.
• Sweeps and mops kitchen floors.
• Washes worktables, sinks, walls, ceiling, air vents, refrigerators, and meat blocks.
• Cleans and washes floor and gutter drains and grease traps.
• Segregates and removes trash and garbage and places it in designated containers.
• Steam cleans or hoses out garbage cans.
• Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel, and hand cloth.
• Transfers supplies and equipment between storage and work areas.
• Reports any difficulty or problem to Outlet Manager/ Assistant Manager for solution or follow up actions.
• Maintains par stocks of all equipment and guest supplies.
• Ensure cleaning checklist is followed and proper handover needs to be given to Shift supervisors.
• Attends and contributes to all training sessions and meetings as required.
• Exercises responsible behaviour at all times and positively representing the hotel team and Four seasons team.
• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
• Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.
• Ensures high standards of personal presentation and grooming.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• Carries out any other reasonable duties and responsibilities as assigned.

Compliance Policies

• Confidential, Privacy and Proprietary Data Statement
• Our Policy Against Harassment
• Electronic Systems Policy
• Management Code of Conduct

Knowledge And Skills

• Reading, writing and oral proficiency in local language and in national language Hindi or English (English language proficiency is preferred).