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Job Summary: The Steward (general services assistant) supports food service professionals by cleaning and organizing utensils, equipment, and tableware, following hygiene and safety standards. Key Highlights: 1. Cleaning and organizing kitchen utensils and equipment 2. Applying Good Food Handling Practices 3. Maintaining hygiene and safety in kitchen environments **Description and Responsibilities:** **Schedule:** Rotating 5x2 shift, 06:00 to 15:50 **Level:** Operational **Employment Type:** Tenured \- CLT labor code Stewards, also referred to as general services assistants, support other food service professionals. They clean, sanitize, and organize kitchen utensils, equipment, and tableware in compliance with technical, quality, safety, hygiene, and health standards and procedures. Tasks include waste removal, dishwashing, wall and floor cleaning in soiled areas, and storage of delivered supplies. Know and apply Good Food Handling Practices efficiently and effectively; know and assist in appropriate storage procedures for frozen, refrigerated, and dry foods; perform daily tasks assigned by the Head Chef, Sous Chef, and Cook; follow shift handover routines; change oil when necessary; ensure proper functioning of kitchen equipment and utensils, and report maintenance needs to the Head Chef, Sous Chef, and Cook; remove broken or chipped items from circulation and update breakage and inventory records; demonstrate interpersonal relationship skills; assist in controlling food waste; inspect, requisition, and control usage of general cleaning products; maintain hygiene and cleanliness of the environment, equipment, and kitchen utensils; assist the Cook in daily cafeteria setup; assist and/or perform defrosting of refrigerated equipment; ensure all areas and floors remain consistently dry and clean; use safety signage when required; know and be skilled in operating industrial dishwashers; comply with all sanitation regulations; collect and remove trash from all operational areas following established procedures; dispose of trash according to hotel regulations and recycling guidelines; ensure the trash area remains clean and organized; perform general cleaning including sweeping, wiping, washing, and emptying trash bins and containers, ensuring correct placement in designated receptacles; clean and sanitize jars, pots, utensils, and other small kitchen equipment used routinely, following established procedures; scrub and maintain kitchen and dishwashing area floors and walls per standard procedures; wash and sanitize dishes and related utensils following established procedures; wash, clean, sort, stack tableware, and load/unload dishwashers in an organized and safe manner; use and maintain all equipment according to manufacturer and department guidelines; use and maintain all sanitizers and general cleaning products according to manufacturer guidelines; clean offices, food supply storerooms, and material storage areas upon request by the F\&B Manager. **Requirements:** Mandatory Requirements Completed elementary education (preferred). Basic knowledge of Good Food Handling Practices (GHP). Understanding of kitchen hygiene, cleaning, and organization. Ability to follow safety, hygiene, and sanitation standards. Skill to operate industrial dishwashers (or willingness to undergo training). Availability to comply with shift rotations and schedules. Physical fitness to perform operational tasks (lifting, cleaning, standing for extended periods). Attention to detail and organizational ability. Commitment to preventing waste and properly disposing of residues. Teamwork capability and good interpersonal skills. Preferred Requirements Previous experience as a steward, kitchen assistant, or general services staff in hotels, restaurants, or industrial kitchens. Knowledge of food storage (frozen, refrigerated, dry). Basic understanding of inventory control and inspection of cleaning supplies. Experience with recycling and residue disposal procedures. Experience in environments adhering to quality standards and audits. Behavioral Competencies Organization and discipline. Agility and proactivity. Responsibility and care for equipment and utensils. Effective communication to report malfunctions, breakages, or maintenance needs. Commitment to cleanliness, safety, and hotel/restaurant standards. **Benefits:** Medical assistance, dental assistance, internal benefits, on-site meals, life insurance, transportation allowance
