Steward

3 months ago

Ras AlKhaimah, United Arab Emirates Accor Full time
  • The ability to manage sections,plan rosters, shifts and teams of stewards in order to achieve asmooth, safe and hygienic environment in accordance with thebusiness demands and cost control measures.
  • Theability to work together with all staffharmoniously.
  • To have thorough knowledge of theuse of all operating equipment and cleaningprocess.
  • To be aware of and implement the hotelhygiene and sanitation standards andprocedures
  • To be aware of the hotel fire andlife safety standards and procedures.
  • Ensurecleanliness and order of all stewardingstores.
  • The ability to follow clean as you gopolicy and keep work area clean at alltimes.
  • To wear uniforms according to Accorstandards.
  • The ability to be able to workunsupervised.
  • The ability to be able to beflexible to the business demands and workinghours.
  • The ability to be able to work inanother area when needed and take part in cross training whendirected.
  • To ensure all stewards follow safeworking practices, especially when working withchemicals.
  • Practice economy of supplies,consumables, electricity and water wheneverpossible.
  • Co-operate and work as ateam.
  • Support the chefs and front of housestaff in any cleaning requests.
  • Preparesadequate and appropriate equipment for projected F&Bneeds.
  • Ensure that equipment is replaced in thecorrect areas after usage.
  • To control andrecord any breakages in accordance with the hotelpolicy.
  • Kitchen overnight deepcleaning.
  • Ensure that floors, walls and allsurfaces are to be maintained and kept clean in the kitchen andback of house areas.
  • All Kitchen equipmentcleaning.
  • Report any maintenance and faultyequipment.
  • Cleaning of icemachines.
  • Cleaning of shelves andfilters.
  • Silver, bronze, copperpolishing.
  • Washing of dirty F&Boperating equipment.
  • Dishwashing process /maintenance of the equipment.
  • Handling andcleaning of equipment trolleys.
  • Garbagedisposal and recycling following the correctprocedures.
  • Using the correct proceduresaccording to hotel standards.
  • Using correctcleaning agents and quantities appropriate for the designateduses.
  • Using the correct type of cleaningequipment appropriate for the designateduses.
  • Proper handling & storing ofequipment (e.g. appropriate temperature control ofmachinery)
  • Assist in any other functions& areas as informed by the Executive Chef or Executive SousChef.
  • To train and develop the stewards so theyadhere to the correct workingpractices.
  • changed.

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