• Application Deadline: Sat, 2 Mar 2024 00:00:00 GMT
• Position: Steward


• Job Type Contract


• Qualification OND , Secondary School (SSCE)


• Experience 1 - 2 years


• Location Rivers


• City Port Harcourt


• Job Field Hospitality / Hotel / Restaurant 
  

Brief

• Stewards are responsible for a wide range of tasks, such as cleaning kitchen equipment, utensils, floors, and work surfaces; emptying and cleaning bins; operating dishwashers; and handling refuge and other cleaning machines in accordance with specific guidelines.


• Also, ensure that you adhere to instructions regarding health, safety, hygiene, and the use of chemical cleaning agents and their applications.


• Maintaining equipment, washing dishes and pots, and handling all safety concerns.


• Stewards work closely with other members of the kitchen staff. They are also responsible for cleaning up after cooks prepare meals in the kitchen.

Primary Duties Responsibilities of a Steward

• Responsible for delivering the ultimate in professional service with the standards expected and trained by OPHL.


• Responsible for all stock and the care and control of all professional equipment within your working environment.


• Responsible for the cleanliness and presentation within your working environment in accordance with set standards.


• Participates in monthly audits and checks on all equipment to verify its location and ensure its full, safe operation.


• Responsible for escalating any complaints to the Department Head and Head Steward immediately, providing full details.


• Is responsible for helping to maintain a customer-focused culture.


• Reports for duty properly dressed in the assigned uniform and well-groomed according to the standards laid down by the OPHL Hotel and the Chief Steward.


• Makes sure that all food outlets have an adequate supply of clean operating equipment at all times.


• Operates all dishwashing equipment safely and according to the correct procedures.


• Makes sure that the dishwasher is emptied and cleaned at the end of the shift.


• Washes all pans and pots by hand using the correct procedure.


• Makes sure that chefs have a continuous supply of clean pans for cooking.


• Cleaning of all kitchen floors, walls, sealing, fridges, filter, Extractor Filters and other kitchen Ware.


• Makes sure the work area is clear of all hazards. If hazards do exist, e.g. water on the floor, then correct signage must be placed.


• Ensures all operating equipment is handled safely to minimize breakages.


• Cleans all garbage from the kitchens and staff cafeteria, as required.


• Make sure the garbage area is kept clear and clean at all times.


• Checks all garbage bags to salvage re-usable equipment (e.g. glass, chinaware, cutlery), only when wearing appropriate protective clothing.


• Washes all rubbish bins at the end of each shift.


• Establishes and maintains friendly and helpful relationships with his/her own team as well as with other departments


• When working the night shift, make sure that all used stoves, grills, and bain-marie are clean using the correct chemicals and cleaning equipment.


• Makes sure that all soiled equipment from all food outlets is cleaned and returned to the outlet and all rubbish is cleared.


• Any other night duties requested by the Chief Steward or his assistant are carried out.


• Attends meetings and training as requested by his/her team coach, the Head Chef, or the Head Steward.


• Complies with the OPHL’s Health, Fire and Safety, and Hygiene Policies as well as all other OPHL policies and procedures. Reports all situations, which may represent a danger to guests or staff, immediately, to his/her supervisor, and takes action to rectify the situation, if possible.


• Ensures that glass, chinaware, and cutlery are carefully handled to avoid breakages and getting them chipped.


• Ensures that resources are used effectively, minimizing waste to protect our environment and reduce costs.


• Assisting the Shift leader and the senior stewarding team in any way possible.


• Performs related duties and special assignments as and when required.


• Inspect, pull, and stack cleaned items, and send soiled items back for re-scrubbing and re-washing. Sort, soak, and wash/re-wash silverware.


• Cleans up after business hours.


• Assures that proper safety, hygiene, and sanitation practices are followed.


• Ensures readiness and compliance in case of last-minute changes to operations.

Health and Safety:

• Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adhere to these


• Ensures that all potential and real hazards are reported and reduced immediately


• Fully understands the hotel’s fire, emergency, and bomb procedures


• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees

Requirements

• SSCE, OND


• 1 year of experience


• Stewarding Skills and Kitchen and Stewarding Equipment Knowledge.

Other:

• Polite and friendly manner.


• Attention to detail.


• Physical stamina for long hours on your feet.


• Willingness to work evenings, weekends, and holidays.


• Excellent organization and communication skills.


• Team working and customer service skills.