Steward

3 weeks ago

Ras AlKhaimah, United Arab Emirates AccorHotel Full time

Stewarding Attendant
Do you have aheart to serve and love being part of a team As StewardingAttendant you will assist in the execution of memorable Food& Beverage experiences for our guests.
What is init foryou:

Operations:

  1. Theability to manage sections plan rosters shifts and teams ofstewards in order to achieve a smooth safe and hygienic environmentin accordance with the business demands and cost controlmeasures.
  2. The ability to work together with allstaff harmoniously.
  3. To have thorough knowledgeof the use of all operating equipment and cleaningprocess.
  4. To be aware of and implement the hotelhygiene and sanitation standards andprocedures
  5. To be aware of the hotel fire andlife safety standards and procedures.
  6. Ensurecleanliness and order of all stewardingstores.
  7. The ability to follow clean as you gopolicy and keep work area clean at alltimes.
  8. To wear uniforms according to Accorstandards.
  9. The ability to be able to workunsupervised.
  10. The ability to be able to beflexible to the business demands and workinghours.
  11. The ability to be able to work inanother area when needed and take part in cross training whendirected.
  12. To ensure all stewards follow safeworking practices especially when working withchemicals.
  13. Practice economy of suppliesconsumables electricity and water wheneverpossible.
  14. Cooperate and work as ateam.
  15. Support the chefs and front of housestaff in any cleaning requests.
  16. Preparesadequate and appropriate equipment for projected F&Bneeds.
  17. Ensure that equipment is replaced in thecorrect areas after usage.
  18. To control andrecord any breakages in accordance with the hotelpolicy.
  19. Kitchen overnight deepcleaning.
  20. Ensure that floors walls and allsurfaces are to be maintained and kept clean in the kitchen andback of house areas.
  21. All Kitchen equipmentcleaning.
  22. Report any maintenance and faultyequipment.
  23. Cleaning of icemachines.
  24. Cleaning of shelves andfilters.
  25. Silver bronze copperpolishing.
  26. Washing of dirty F&Boperating equipment.
  27. Dishwashing process /maintenance of the equipment.
  28. Handling andcleaning of equipment trolleys.
  29. Garbagedisposal and recycling following the correctprocedures.
  30. Using the correct proceduresaccording to hotel standards.
  31. Using correctcleaning agents and quantities appropriate for the designateduses.
  32. Using the correct type of cleaningequipment appropriate for the designateduses.
  33. Proper handling & storing ofequipment (e.g. appropriate temperature control ofmachinery)
  34. Assist in any other functions& areas as informed by the Executive Chef or Executive SousChef.
  35. To train and develop the stewards so theyadhere to the correct working practices.
  36. Toensure all stewards are working in accordance to all municipalityregulations.
  37. To manage record and monitor pestcontrol procedures.
  38. Breaks and meals as laiddown in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinnerdepending on hours of work.
  39. Follow all kitchenregulations as outlined and directed.
  40. Swipe inand out has to be done in uniform not before gettingchanged.

 

Administration:

  1. Maintainall records in a timely and accurate manner.
  2. Toensure all HACCP and records are in order and up todate.
  3. The ability to display an interest in allkitchen and hotel activities and help colleagues when and whereever possible.
  4. The ability to respond properlyin any hotel emergency or safety situation.
  5. Theability to be able to come to any and all kitchen meetings whilston duty or otherwise.
  6. The ability to signacceptance for tools knives uniforms etc. and will pay back to thecompany for any loss or damage of saidequipment.
  7. Fill out the appropriate log sheetsaccording our standard on a daily base.
  8. Beaware of accident prevention and help enforce safe work habits Zeroaccidents is our goal.
  9. No heartist to be on theproperty after working hours without signed authorisation from aManager except for meals in the staffcafeteria.
  10. Overtime will be approved onbusiness demands by the Chef de Cuisine or ExecutiveChef.
  11. Aiding engineering and the Executive Chefin maintenance and engineering contracts.
  12. Tokeep an updated and complete inventory of all related equipmentsand consumables.
  13. Any violation of the abovementioned rules will be subject to disciplinaryaction.

Qualifications:

Your experience and skillsinclude:
Organized and a great teamplayer
Passionate about maintaining a clean and safeworking environment
Understanding of food safety andhygiene


Remote Work:

No


EmploymentType :

Fulltime

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