Careers

Reporting to Chief Steward, he/she will be responsible for supervising and maintaining the highest standards of hygiene, sanitation, cleanliness and safety in kitchens, dishwashing areas, garbage collection and disposal, and any other production areas.

• Perform special cleaning projects as assigned.

• Ensure proper set-up, breakdown and maintenance of all banquet functions.

• Manage and train the part timers as required, and maintain proper administrative records  e.g. attendance log, coaching and counselling sessions, disciplinary forms, etc

• Ensure that floors are swept and mopped; keep floors clean and dry; and spills are picked up immediately using wet floor signs, dry rags, and dry mops.

• Clean walls, tables, racks, sinks, floor mats and disposal area. Polish stainless steel.

• Clean ovens; hoods; filters; drains; hot boxes; steam tables; flat boxes; and ceiling vents, according to schedule or as specified by the Executive Chef or Chef of their respective outlet of responsibility.

• Maintain organized and ensure proper storage and cleaning of all rolling stock and racks, silver, pre-soaking and operation of dish machine.

• Ensure all trash is emptied at end of shifts; containers washed out and returned to kitchens.

• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.

• Comply with attendance rules and be available to work on a regular basis.

• Perform any other job-related duties as assigned.