Stewarding Attendant
2 days ago
Job Title: Stewarding Attendant
Job Summary: We are seeking a highly organized and detail-oriented Stewarding Attendant to join our team at Accor Hotel. As a Stewarding Attendant, you will play a vital role in ensuring the smooth operation of our food and beverage services.
Key Responsibilities:
- Operations: Manage sections, plan rosters, shifts, and teams of stewards to achieve a safe and hygienic environment in accordance with business demands and cost control measures.
- Teamwork: Work harmoniously with all staff to ensure seamless service delivery.
- Cleaning and Sanitation: Maintain thorough knowledge of operating equipment and cleaning processes, and adhere to hotel hygiene and sanitation standards.
- Fire and Life Safety: Be aware of and implement hotel fire and life safety standards and procedures.
- Equipment Maintenance: Ensure cleanliness and order of all stewarding stores, and follow clean as you go policy.
- Uniform and Appearance: Wear uniforms according to Accor standards.
- Flexibility: Be able to work unsupervised and adapt to business demands and working hours.
- Cross-Training: Participate in cross-training when directed, and work in another area when needed.
- Safety and Security: Ensure all stewards follow safe working practices, especially when working with chemicals.
- Supply Management: Practice economy of supplies, consumables, electricity, and water whenever possible.
- Teamwork and Support: Cooperate and work as a team, and support chefs and front-of-house staff in cleaning requests.
- Equipment Preparation: Prepare adequate and appropriate equipment for projected F&B needs.
- Equipment Maintenance: Ensure equipment is replaced in the correct areas after usage.
- Breakages and Maintenance: Control and record any breakages in accordance with hotel policy.
- Kitchen Cleaning: Participate in kitchen overnight deep cleaning, and ensure floors, walls, and surfaces are maintained and kept clean.
- Equipment Cleaning: Clean all kitchen equipment, and report any maintenance and faulty equipment.
- Ice Machine and Shelving Cleaning: Clean ice machines and shelves, and polish silver, bronze, and copper.
- Dishwashing and Equipment Maintenance: Wash dirty F&B operating equipment, and maintain dishwashing process and equipment.
- Equipment Trolleys and Garbage Disposal: Handle and clean equipment trolleys, and dispose of garbage and recycling following correct procedures.
- Cleaning Agents and Equipment: Use correct cleaning agents and quantities, and the correct type of cleaning equipment.
- Equipment Storage: Properly handle and store equipment, and maintain appropriate temperature control of machinery.
- Training and Development: Assist in training and developing stewards to adhere to correct working practices.
- Municipal Regulations: Ensure all stewards work in accordance with all municipality regulations.
- Pest Control: Manage, record, and monitor pest control procedures.
- Breaks and Meals: Take breaks and meals as laid down in the LSOP.
- Kitchen Regulations: Follow all kitchen regulations as outlined and directed.
- Swipe In and Out: Swipe in and out in uniform, not before getting changed.
Administration:
- Record Keeping: Maintain all records in a timely and accurate manner.
- HACCP and Records: Ensure all HACCP and records are in order and up to date.
- Teamwork and Support: Display an interest in all kitchen and hotel activities, and help colleagues when and where possible.
- Emergency Response: Respond properly in any hotel emergency or safety situation.
- Meetings and Attendance: Attend all kitchen meetings while on duty or otherwise.
- Equipment and Tools: Sign acceptance for tools, knives, uniforms, etc., and pay back to the company for any loss or damage of said equipment.
- Log Sheets: Fill out the appropriate log sheets according to our standard on a daily basis.
- Accident Prevention: Be aware of accident prevention, and help enforce safe work habits.
- Working Hours: No heartist to be on the property after working hours without signed authorization from a Manager, except for meals in the staff cafeteria.
- Overtime: Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.
- Maintenance and Engineering: Aiding engineering and the Executive Chef in maintenance and engineering contracts.
- Inventory Management: Keep an updated and complete inventory of all related equipment and consumables.
- Disciplinary Action: Any violation of the above-mentioned rules will be subject to disciplinary action.
Qualifications:
Your experience and skills include:
Organized and Team Player: Organized and a great team player.
Passionate about Cleanliness: Passionate about maintaining a clean and safe working environment.
Food Safety and Hygiene: Understanding of food safety and hygiene.
Remote Work: No
Employment Type: Full-time
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