Required Kitchen Steward

Duties and Responsibilities

1. Cleaning and Sanitation
Wash dishes, utensils, pots, and pans: Ensure that all kitchenware is cleaned and sanitized after use.
Maintain cleanliness in kitchen areas: This includes cleaning floors, countertops, cooking equipment, and storage areas to prevent contamination.
Clean kitchen equipment: Wipe down stoves, grills, ovens, refrigerators, and dishwashers, ensuring they are functioning properly.
Dispose of waste: Sort and dispose of trash and recyclables in a timely and sanitary manner.
Clean and sanitize the garbage disposal area: Maintain cleanliness around garbage and compost bins.
2. Assisting in Food Preparation
Assist with food prep tasks: Help chefs and cooks with basic tasks such as chopping vegetables, preparing garnishes, or portioning ingredients.
Ensure ingredient organization: Help with the proper storage of food and ingredients in refrigerators or dry storage areas.
Assist in plating and presentation: Occasionally help plate food or set up serving stations for events or banquets.
3. Inventory and Stock Management
Monitor kitchen supplies: Keep track of kitchen tools, utensils, and supplies like cleaning products and food ingredients, notifying management when items need to be replenished.
Maintain proper storage: Ensure food items are properly stored according to safety standards, using the FIFO (First In, First Out) method to reduce waste and ensure freshness.
Assist in receiving deliveries: Help unload deliveries of food, beverage, and cleaning supplies, and check items for accuracy and quality.
4. Safety and Hygiene Compliance
Follow health and safety regulations: Adhere to local food safety regulations and hygiene standards, such as wearing appropriate uniforms, gloves, and hairnets.
Handle cleaning chemicals properly: Safely use and store cleaning chemicals and disinfectants, ensuring they don’t pose any danger to staff or customers.
Assist with pest control: Report any signs of pests in the kitchen and ensure that all procedures for pest prevention are followed.
5. Maintenance and Organization
Report faulty equipment: Notify supervisors about any kitchen equipment malfunctions or maintenance issues.
Ensure efficient kitchen operations: Keep workstations, dishwashing areas, and storage areas organized to improve efficiency.
Maintain a clean and safe working environment: Regularly clean spills, wet floors, and ensure the overall safety of kitchen staff.
6. Supporting the Team
Support chefs and kitchen staff: Assist the culinary team during busy periods, ensuring they have the tools and equipment needed to prepare food.
Help with banquet or event setup: For larger hotel events, stewards may assist with setting up the kitchen for large banquets or buffets.
Work collaboratively: Teamwork is vital, and stewards often collaborate with chefs, line cooks, and other kitchen staff to ensure operations run smoothly.
7. End of Shift Duties
Clean kitchen thoroughly: Before ending the shift, ensure that all cleaning duties are completed, and the kitchen is ready for the next shift.
Secure and store all food items properly: Make sure that any leftover food is safely stored or discarded, and that refrigeration units are properly closed and cleaned.
Skills and Qualities Needed:
Attention to Detail: Ensuring all areas of the kitchen are clean and that food safety standards are followed.
Time Management: Being able to clean and assist in food prep efficiently during busy kitchen hours.
Physical Stamina: The role requires standing for long hours, carrying heavy items, and performing repetitive tasks.
Teamwork and Communication: Kitchen stewards must work closely with chefs, cooks, and other hotel staff.
Typical Reporting Structure:
The Kitchen Steward typically reports to the Executive Chef, Sous Chef, or Kitchen Supervisor depending on the size and structure of the hotel.
In summary, kitchen stewards in hotels are essential to keeping the kitchen running smoothly and ensuring that health and safety standards are met. Their responsibilities range from cleaning and dishwashing to assisting in food prep and managing supplies. The role is vital for maintaining the overall quality of the hotel’s food service operations.