Steward

Report to Asst.chief steward/Stewarding supervisor

Department-Kitchen

To fully responsible the kitchen cleaning activities and co-ordinate all activities in all kitchens to supply a clean, sanitized platters and salad bowls, a clean receiving area and chiller must be acceptable level for hygiene standard.

To plan for timely check all kitchen must be cleaned, and to co-ordinate with the chefs for buffet set up. All kitchen must be tidy and maintain daily basis in accordance with the Radisson Blu Hotel Standard procedures.

TASKS, DUTIES AND RESPONSIBILITIES

• Keeps the highest standards of personal hygiene, dress, appropriate full uniform, appearance before starting the job.
• Ensures the kitchen and pantries are cleaned with proper chemicals.
• To be checked all kitchen drainage doesn’t have bad smell.
• Follows up on assignments, and makes sure tasks are completed in a quality manner. Pot wash and dish wash area must be clean and tidy.
• Issues kitchen platters and salad bowls to each kitchen as per business demand, checks the usage, and makes adjustments when necessary.
• Provides assistance to all kitchen as required and fills in at their stations when needed any maxi roll, hand soap and sanitizer.
• Ensures receiving area floors and walk-in chiller and fridges are cleaned.
• Remove any chipped or broken salad bowls and platters immediately from the operation and don’t store in the kitchen stores.
• Provide END BAC sanitizing tablets for vegetable washing area.
• Make sure every two hours remove trash bins and segregate the wastage as per our wastage code.
• Follows proper safety, hygiene, and sanitation practices all the time.
• Working area must be cleaned before go home (clean as you go).
• Helps chefs to achieve optimum quality on time.
• Reports all potential and real hazards immediately to the supervisors.
• Works in a safe manner that does not harm or injure self or others.
• Accepts flexible work schedule necessary for uninterrupted service to the hotel
• Maintains working areas, materials and company property clean, tidy and in good shape.
• Every week end collects all vegetable baskets from different place and keep it in receiving area. Make sure receiving clerk have enough baskets
• Every week end collects all vegetable baskets from different place and keep it in receiving area. Make sure receiving clerk have enough baskets.
• Any machines or any equipment’s damages in the kitchen must be informed shift leader or chief steward.
• All garbage bins are to be labeled as per wastages. As well as follow instruction.
• Inform stewarding supervisor starting and finishing of daily job.
• Do not issue any general items or chemicals to another department without chief steward approval.
• Whenever not busy operation makes sure deep clean kitchen, receiving area, walk in chiller and vegetable wash room and kitchen walls and hot ranges.
• Always make sure all food preparation area has hand soap, sanitizer and tissues.
• Make sure pot wash used as per cleaning methods to be followed pre clean, main clean and sanitation or air dy.
• Proper handling of dish wash machines and supply clean and sanitized chinaware, glassware and cutlery ware to F&D and KCC.
• Ice machine, walk in chiller and freezers and dish wash machines are cleaned as per cleaning schedule.
• Before go home from duty make sure hand over to the next colleagues and inform to supervisors that you are leaving the hotel.
• Daily check the stewarding duty roaster before go home because of kitchen operation we will change the roaster according to the business demand.
• To supply clean china, glass, silverware and kitchen supplies & all outlets on time
• The Steward will also maintain the kitchens and back of the house area in accordance with the standards and procedures of Radisson Blu Hotel.
• Ensure chef’s line is well stocked with china inside the hot plates in room service.
• Be able to maintain good conduct and working relationship with staff in the different outlets and departments.
• Maintain a clean kitchen environment by assisting kitchen staff by following standard cleaning practices.
• Uphold the highest standard of sanitation hygiene.
• Knowledgeable of all the equipment in the dish washing area, the proper handling and usage.
• Knowledge of usage of different chemicals used in stewarding.
• Transport garbage containers from Kitchen and work areas to empty and clean. Adhere to recycling regulations.
• To carry out any other reasonable duties and responsibilities as assigned.

Work experience of 2 to 3 years

https://radissoncareers.com/job/steward-in-kigali-rwanda-jid-32254