Steward

OUR HABITAS RAS ABROUQ The Steward is responsible for maintaining the highest standards of cleanliness, hygiene, and sanitation in all kitchen, food preparation, and back-of-house areas. The role supports the Culinary and Food & Beverage teams by ensuring that kitchen equipment, utensils, crockery, and operational areas are properly cleaned, sanitized, organized, and maintained in accordance with the resort's hygiene and safety standards. Cleaning and Sanitation Clean, wash, and sanitize kitchen utensils, crockery, cutlery, glassware, pots, pans, and other kitchen equipment. Maintain cleanliness and hygiene in all kitchens, dishwashing areas, storage rooms, and back-of-house facilities. Operate dishwashing machines and other cleaning equipment safely and efficiently. Ensure all cleaned items are properly dried, stored, and ready for operational use. Perform deep cleaning of kitchen floors, walls, drains, exhaust areas, and equipment according to established schedules. Kitchen Operations Support Support the Culinary and Food & Beverage teams during daily operations, events, and special functions. Ensure adequate availability of clean utensils, crockery, and equipment during service periods. Assist with the setup and breakdown of kitchen equipment and banquet operations when required. Maintain proper organization of stewarding supplies and equipment. Report damaged, broken, or missing kitchen equipment to the Stewarding Supervisor. Hygiene, Health, and Safety Follow all food safety, hygiene, and sanitation procedures in accordance with HACCP principles and local health regulations. Ensure proper segregation and disposal of food waste and other materials. Handle cleaning chemicals safely, following approved procedures and safety instructions. Wear appropriate personal protective equipment (PPE) when performing assigned duties. Immediately report unsafe conditions, equipment malfunctions, and potential hygiene hazards. Maintain personal grooming and hygiene standards in accordance with resort policies. Equipment and Inventory Management Handle kitchen equipment, utensils, and cleaning materials carefully to minimize breakage and wastage. Assist in monitoring cleaning supplies and report low stock levels. Ensure proper storage of chemicals and cleaning equipment in designated areas. Support regular inventory checks of stewarding equipment and supplies. Promote efficient use of water, electricity, and cleaning materials in line with the resort's sustainability practices. Teamwork and General Responsibilities Work collaboratively with Culinary, Food & Beverage, and other departments to ensure smooth operations. Follow instructions from the Stewarding Supervisor, Executive Chef, and other authorized leaders. Attend departmental briefings, mandatory training sessions, and resort activities. Demonstrate a positive attitude, professionalism, teamwork, and respect toward colleagues. Perform other reasonable duties assigned by management in support of resort operations.

Previous experience as a Steward or Kitchen Steward in a hotel, resort, or restaurant is preferred. Basic understanding of kitchen hygiene, sanitation, and food safety practices. Ability to operate dishwashing machines and cleaning equipment. Basic English communication skills. Ability to work flexible shifts, including weekends and public holidays. Physically fit and capable of standing for extended periods and performing manual cleaning tasks.

The Steward is responsible for maintaining the highest standards of cleanliness, hygiene, and sanitation in all kitchen, food preparation, and back-of-house areas. Supports the Culinary and Food & Beverage teams by ensuring that kitchen equipment, utensils, crockery, and operational areas are properly cleaned, sanitized, organized, and maintained in accordance with the resort's hygiene and safety standards. Cleaning and Sanitation: Clean, wash, and sanitize kitchen utensils, crockery, cutlery, glassware, pots, pans, and other kitchen equipment. Maintain cleanliness and hygiene in all kitchens, dishwashing areas, storage rooms, and back-of-house facilities. Operate dishwashing machines and other cleaning equipment safely and efficiently. Ensure all cleaned items are properly dried, stored, and ready for operational use. Perform deep cleaning of kitchen floors, walls, drains, exhaust areas, and equipment according to established schedules. Kitchen Operations Support: Support the Culinary and Food & Beverage teams during daily operations, events, and special functions. Ensure adequate availability of clean utensils, crockery, and equipment during service periods. Assist with the setup and breakdown of kitchen equipment and banquet operations when required. Maintain proper organization of stewarding supplies and equipment. Report damaged, broken, or missing kitchen equipment to the Stewarding Supervisor. Hygiene, Health, and Safety: Follow all food safety, hygiene, and sanitation procedures in accordance with HACCP principles and local health regulations. Ensure proper segregation and disposal of food waste and other materials. Handle cleaning chemicals safely, following approved procedures and safety instructions. Wear appropriate personal protective equipment (PPE) when performing assigned duties. Immediately report unsafe conditions, equipment malfunctions, and potential hygiene hazards. Maintain personal grooming and hygiene standards in accordance with resort policies. Equipment and Inventory Management: Handle kitchen equipment, utensils, and cleaning materials carefully to minimize breakage and wastage. Assist in monitoring cleaning supplies and report low stock levels. Ensure proper storage of chemicals and cleaning equipment in designated areas. Support regular inventory checks of stewarding equipment and supplies. Promote efficient use of water, electricity, and cleaning materials in line with the resort's sustainability practices. Teamwork and General Responsibilities: Work collaboratively with Culinary, Food & Beverage, and other departments to ensure smooth operations. Follow instructions from the Stewarding Supervisor, Executive Chef, and other authorized leaders. Attend departmental briefings, mandatory training sessions, and resort activities. Demonstrate a positive attitude, professionalism, teamwork, and respect toward colleagues. Perform other reasonable duties assigned by management in support of resort operations.