PRIMARY OBJECTIVE OF POSITION

To supply clean, sanitary dishes and pots on time, and a clean kitchen in accordance with the hotel’s policies and procedures, and corporate guidelines

TASKS, DUTIES AND RESPONSIBILITIES

SUPPLY CLEAN, SANITARY DISHES AND POTS ON TIME, AND A CLEAN SANITARY KITCHEN

• Maintains supply of clean dishes, glassware, silver, pots etc., for all outlets in the hotel
• Washes dishes, silverware, and glassware by operating dish machine
• Cleans and provides pots for all outlets in the hotel
• Washes pots and pans and returns them to proper place after they are cleaned
• Scrubs kettles as needed
• Places bus pans in chef’s line; cleans dirty dishes as needed
• Keeps chef line well stocked with clean and hot plates
• Keeps glassware organised at all times and stores clean dishes in the proper location
• Polishes all silver when needed
• Picks up all dirty dishes in the employee cafeteria, and returns it to the proper location
• Assists in the breakdown of banquet functions, and washes dishes from functions
• Maintains a clean kitchen environment by assisting kitchen staff by following standard cleaning practices
• Sweeps and mops the entire kitchen and dish room
• Washes all clearing counters and shelves
• Washes mats with bleach after each use
• Assists kitchen staff with set-up and break down of employee cafeteria
• Cleans and washes all kitchen cooking units
• Cleans and washes all pot storage shelving units
• Assists kitchen staff in keeping their areas free of boxes and soiled equipment
• Monitors trash levels in all cans and removes to the appropriate trash room when needed
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness at all times

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Works in a safe manner that does not harm or injure self or others
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

• Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
• Attends meetings and training required by the Chief Steward
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains working areas, materials and company property clean, tidy and in good shape
• Is well updated on, and possesses solid knowledge of the following:
  • Hotel fire, bomb and emergency procedures
  • Union agreements

QUALIFICATIONS

• High school certificate (A2) in Culinary Arts, or other related fields with 2-3 years’ experience
• TVET professional certificate level 4 with more than 3 years of experience

Note:

• Applicants must meet the minimum requirements in terms of qualifications.
• Successful candidates will be required to submit a criminal record

• Maintains supply of clean dishes, glassware, silver, pots etc., for all outlets in the hotel
• Washes dishes, silverware, and glassware by operating dish machine
• Cleans and provides pots for all outlets in the hotel
• Washes pots and pans and returns them to proper place after they are cleaned
• Scrubs kettles as needed
• Places bus pans in chef’s line; cleans dirty dishes as needed
• Keeps chef line well stocked with clean and hot plates
• Keeps glassware organised at all times and stores clean dishes in the proper location
• Polishes all silver when needed
• Picks up all dirty dishes in the employee cafeteria, and returns it to the proper location
• Assists in the breakdown of banquet functions, and washes dishes from functions
• Maintains a clean kitchen environment by assisting kitchen staff by following standard cleaning practices
• Sweeps and mops the entire kitchen and dish room
• Washes all clearing counters and shelves
• Washes mats with bleach after each use
• Assists kitchen staff with set-up and break down of employee cafeteria
• Cleans and washes all kitchen cooking units
• Cleans and washes all pot storage shelving units
• Assists kitchen staff in keeping their areas free of boxes and soiled equipment
• Monitors trash levels in all cans and removes to the appropriate trash room when needed
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness at all times
• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Works in a safe manner that does not harm or injure self or others
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
• Show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
• Attends meetings and training required by the Chief Steward
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains working areas, materials and company property clean, tidy and in good shape
• Is well updated on, and possesses solid knowledge of the following: Hotel fire, bomb and emergency procedures, Union agreements

• Dishwashing
• Pot washing
• Kitchen cleaning
• Sanitation practices
• Hygiene standards
• Safety procedures
• Personal hygiene
• Teamwork
• Flexibility
• Communication

• High school certificate (A2) in Culinary Arts, or other related fields
• TVET professional certificate level 4