Steward

MANTIS AL BAHA The Steward is responsible for maintaining the cleanliness, sanitation, and organization of all kitchen, stewarding, and back-of-house food service areas. The role ensures that all kitchen equipment, utensils, crockery, cutlery, and operating equipment are cleaned, sanitized, and readily available to support smooth culinary and Food & Beverage operations. The Steward also assists in waste management, inventory handling, and maintaining the highest standards of hygiene in compliance with hotel policies and food safety regulations. DUTIES & RESPONSIBILITIES Stewarding Operations Clean, wash, sanitize, and store kitchen equipment, utensils, crockery, cutlery, glassware, pots, pans, and kitchen tools. Operate dishwashing machines safely and efficiently. Ensure adequate supplies of clean operating equipment are available throughout service periods. Maintain cleanliness and organization of stewarding, kitchen, and back-of-house areas. Assist with the setup and breakdown of kitchen and banquet equipment as required. Cleaning & Sanitation Clean floors, walls, drains, workstations, storage areas, and waste disposal areas according to cleaning schedules. Follow established cleaning and sanitation procedures to maintain food-safe environments. Ensure all cleaning chemicals are used, stored, and labeled correctly. Maintain cleanliness of waste bins and garbage collection areas. Perform deep-cleaning tasks according to departmental schedules. Food Safety & Compliance Follow all food safety, hygiene, sanitation, and HACCP standards. Ensure proper segregation and disposal of food waste and recyclable materials. Use appropriate Personal Protective Equipment (PPE) when handling chemicals or equipment. Report hygiene concerns, equipment malfunctions, and safety hazards immediately. Participate in food safety inspections and internal audits. Food Safety & Compliance Follow all food safety, hygiene, sanitation, and HACCP standards. Ensure proper segregation and disposal of food waste and recyclable materials. Use appropriate Personal Protective Equipment (PPE) when handling chemicals or equipment. Report hygiene concerns, equipment malfunctions, and safety hazards immediately. Participate in food safety inspections and internal audits. Inventory & Equipment Care Handle kitchen equipment carefully to prevent damage or loss. Report damaged or missing equipment to the supervisor. Assist in organizing and storing operating equipment and stewarding supplies. Support inventory counts of crockery, cutlery, glassware, and kitchen equipment. Ensure dishwashing machines and stewarding equipment are cleaned and maintained daily. Waste Management Remove garbage and recyclable materials promptly and hygienically. Ensure waste disposal procedures comply with hotel and environmental standards. Minimize breakage and reduce unnecessary waste through careful handling of equipment. Maintain cleanliness of refuse storage areas. Collaboration Work closely with the Culinary, Food & Beverage, and Banquet teams to support daily operations. Assist colleagues during busy service periods and special events. Support banquet functions by preparing and collecting equipment as required. Participate in departmental briefings, training sessions, and continuous improvement initiatives.

High School Diploma or equivalent. Experience Previous experience in stewarding, kitchen cleaning, or hospitality is preferred. Hotel or restaurant experience is an advantage. Luxury or premium hospitality experience is preferred. Pre-opening experience is an advantage.

Stewarding Operations: Clean, wash, sanitize, and store kitchen equipment, utensils, crockery, cutlery, glassware, pots, pans, and kitchen tools. Operate dishwashing machines safely and efficiently. Ensure adequate supplies of clean operating equipment are available throughout service periods. Maintain cleanliness and organization of stewarding, kitchen, and back-of-house areas. Assist with the setup and breakdown of kitchen and banquet equipment as required. Cleaning & Sanitation: Clean floors, walls, drains, workstations, storage areas, and waste disposal areas according to cleaning schedules. Follow established cleaning and sanitation procedures to maintain food-safe environments. Ensure all cleaning chemicals are used, stored, and labeled correctly. Maintain cleanliness of waste bins and garbage collection areas. Perform deep-cleaning tasks according to departmental schedules. Food Safety & Compliance: Follow all food safety, hygiene, sanitation, and HACCP standards. Ensure proper segregation and disposal of food waste and recyclable materials. Use appropriate Personal Protective Equipment (PPE) when handling chemicals or equipment. Report hygiene concerns, equipment malfunctions, and safety hazards immediately. Participate in food safety inspections and internal audits. Inventory & Equipment Care: Handle kitchen equipment carefully to prevent damage or loss. Report damaged or missing equipment to the supervisor. Assist in organizing and storing operating equipment and stewarding supplies. Support inventory counts of crockery, cutlery, glassware, and kitchen equipment. Ensure dishwashing machines and stewarding equipment are cleaned and maintained daily. Waste Management: Remove garbage and recyclable materials promptly and hygienically. Ensure waste disposal procedures comply with hotel and environmental standards. Minimize breakage and reduce unnecessary waste through careful handling of equipment. Maintain cleanliness of refuse storage areas. Collaboration: Work closely with the Culinary, Food & Beverage, and Banquet teams to support daily operations. Assist colleagues during busy service periods and special events. Support banquet functions by preparing and collecting equipment as required. Participate in departmental briefings, training sessions, and continuous improvement initiatives.