Steward

KCC & RADISSONBLU HOTEL.

Radisson Hotel Group is one of the world’s largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

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