Kitchen Steward - St Brides Spa Hotel

The Celtic Collection Job Description DEPARTMENT Culinary PROPERTY St Brides Spa Hotel POSITION Kitchen Steward GRADE Team Member REPORTS TO Senior Sous Chef, Head Chef, Executive Chef Note: This job description in no way states or implies that those duties listed below are the only ones to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their Senior Manager. POSITION OVERVIEW To support the business objectives of the Collection and the operation of the Food and Beverage Department by maintaining the highest standard of hygiene in the Collection kitchen, and ensuring that Chefs, outlet staff and banqueting staff have adequate supplies of equipment. GENERAL Responsible for helping to maintain a guest-focused culture which support the values expressed in the Collection Ambition and the Collection’s business goals of profitability and service quality. Establishes and maintain effective and positive relationships within the team as well as other departments. Complies with the Collection’s Health and safety, Hygiene policies as well as all other Collection policies and procedures. Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible. 5. To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs. To perform related duties and special assignments as and when required. JOB FUNCTIONS Communication Employees are encouraged to take a lively interest in the activities of the company and, should there be anything on which you have insufficient information or where you are unsure, should ask your immediate line manager. Employees are encouraged to ask questions and to speak to each other. Budgets Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these. Standards Maintains an understanding of the standards set and expected for the Department and is responsible for the enforcement of these standards through associated job requirements. Controls Maintains an understanding of the controls in place that monitor performance of the Department. Structure Respects the organisational structure in place and the duties and responsibilities of all team members. Conducts yourself professionally and with respect for the professionalism of all other team members and the roles they play in achieving the departmental objectives. Team Ensuring you are trained in all relevant courses applicable to your position and remains passionate about achieving the ultimate internal/external guest experience. Delivery Responsible for delivering the ultimate in professional internal/external guest service with the standards expected and trained by the Department. 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 Manager immediately, providing full details. Is responsible for helping to maintain a guest-focused culture which supports the values expressed on the Collection’s Mission Statement and the Collection’s business goals. Reports for duty properly dressed in the assigned uniform and well-groomed according to the standards laid down by the Collection and the Head Chef. 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, fridge’s, 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 minimise breakages. Cleans all garbage from the kitchens and staff cafeteria, as required. Makes sure the garbage area is kept clear and clean at all times. Checks all garbage bags to salvage re-usable equipment (e.g. glass, china, 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 At the end of the shift, makes sure that : All used stoves, grills and bain-marie are clean using the correct chemicals and cleaning equipment. All soiled equipment from all food outlets is cleaned and returned to the outlet. all rubbish is cleared Any other night duties requested by the Head Chef and/or Senior Sous Chef. Attends meetings and training as requested by his/her Head Chef and/or Senior Sous Chef. Complies with the Collection’s Health, Fire and Safety, Hygiene Policies as well as all other Collection 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 resources are used effectively, minimising waste to protect our environment and reduce costs. Assisting their colleagues and Senior Chef on duty in any way possible. Performs related duties and special assignments as and when required. Training Responsible for attending all required training as scheduled. Leadership Maintains an understanding of the departmental objectives and contributes to a positive team environment, focussed on achieving the ultimate Department experience. Is present for all briefings and debriefs conducted by the Senior Chef on duty. Team Building Responsible for contributing to team building sessions both within and outside the Collection. Checking Contributes to the gathering of information as directed by the Senior Chef on duty including guest feedback, staff feedback, financial performance and any other as required. Evaluation Contribute to compiling periodic reports based on the checking process. Contributes to the analysis of information gathered and in proposing changes within the department. Innovation Supports the implementing of changes to ensure continuous innovations and improvements are made within the department.