Kitchen Steward

The Kitchen Stewarding Staff will be responsible for maintaining cleanliness, hygiene, and sanitation across kitchen areas, ensuring proper cleaning and handling of kitchen equipment, utensils, and crockery, and supporting the kitchen team in maintaining a safe, organised, and efficient working environment.

Roles & Responsibilities1. Dishwashing & Utensil Management

• Wash, clean, sanitise, and dry plates, cutlery, glassware, pots, pans, and kitchen utensils.
• Ensure clean utensils and crockery are available during service hours.
• Store cleaned utensils and equipment in designated areas.
• Handle crockery, glassware, and kitchen equipment carefully to minimise breakage and damage.

2. Kitchen Cleaning & Sanitation

• Maintain cleanliness of kitchen floors, walls, workstations, sinks, and washing areas.
• Clean kitchen equipment and designated storage areas according to the cleaning schedule.
• Ensure washing and waste disposal areas remain clean, hygienic, and organised.
• Perform deep-cleaning duties as instructed by the kitchen supervisor.

3. Waste Management

• Segregate wet and dry waste according to restaurant procedures and applicable regulations.
• Dispose of kitchen waste regularly in designated disposal areas.
• Clean and sanitise garbage bins and waste collection areas.
• Maintain hygiene standards to prevent unpleasant odours, contamination, and pest infestation.

4. Kitchen Operational Support

• Assist the kitchen team with basic non-cooking tasks when required and appropriately trained.
• Support the movement, storage, and organisation of kitchen supplies and equipment.
• Ensure kitchen cleaning materials and essential supplies are adequately stocked.
• Assist with kitchen opening and closing cleaning procedures.

5. Hygiene & Safety Compliance

• Follow restaurant hygiene, sanitation, and food safety procedures.
• Maintain personal cleanliness, proper grooming, and appropriate work attire.
• Use cleaning chemicals and equipment safely according to instructions.
• Report damaged equipment, plumbing issues, safety hazards, and hygiene concerns immediately.
• Prevent cross-contamination by using designated cleaning tools and procedures.

6. Teamwork & Professional Conduct

• Coordinate with chefs, service staff, and other kitchen team members to ensure smooth operations.
• Follow instructions provided by the Head Chef, Kitchen Supervisor, and management.
• Maintain punctuality, discipline, and adherence to assigned work schedules.
• Handle restaurant property and equipment responsibly.
• Perform other reasonable stewarding and kitchen-support duties assigned by management.

Performance ExpectationsThe employee is expected to:

• Maintain consistently high kitchen cleanliness and hygiene standards.
• Ensure timely availability of clean utensils, crockery, and equipment.
• Follow waste segregation and disposal procedures.
• Minimise breakage, wastage, and improper handling of equipment.
• Complete assigned cleaning duties efficiently and on schedule.
• Support a safe, hygienic, and organised kitchen environment.