Kitchen Steward

About the role

The Kitchen Steward ensures the smooth and efficient operation of the kitchen by maintaining clean and organized dishware, glassware, flatware, pots, pans, and waste areas. This role is essential to supporting the restaurant and banquet teams throughout all service periods.

Key responsibilities

• Break down and thoroughly clean dishwashing machines, changing water and debris baskets hourly.
• Monitor and refill chemicals, ensuring machines operate correctly.
• Maintain fresh water in wash, rinse, and sanitizer tanks, refreshing at least once an hour.
• Keep sanitizer test strips available and conduct regular checks.
• Organize and stock the sink shelf, hand sinks, and dish stations with soap and towels.
• Remove trash and recycling according to schedule or as needed.
• Maintain clean soaking basins, soil tables, and glass rack storage areas.
• Store and organize non‑F&B orders, remove boxes from the receiving area, and keep the slop sink tidy.
• Perform opening and closing duties as directed by supervisors.

Required profile

• Previous experience in kitchen stewarding, dishwashing, or food‑service hygiene is preferred.
• Understanding of food safety, hygiene standards, and cleaning procedures.
• Ability to work efficiently in a fast‑paced kitchen environment.
• Physically fit for standing, lifting, and bending for extended periods.

Required skills

• Operation and maintenance of commercial dishwashing machines.
• Knowledge of food safety and hygiene standards.
• Effective waste segregation and recycling practices.