REPORTS TO TEAM LEAD, KITCHEN ADMINISTRATOR

GENERAL JOB DESCRIPTION

The Job purpose of this role is to assist the Stewarding Team, Restaurant Outlets, and Food and Beverage Supervisor in the cleaning and organizing of the Kitchen and Food and Beverage Outlets.

DUTIES & RESPONSIBILITIES·

• Perform special cleaning projects as assigned.
• Ensure proper set-up, breakdown and maintenance of all banquet functions.
• Ensure that floors are swept and mopped. Keep floors clean and dry, spills are picked up immediately using wet floor signs, dry rags, and dry mops.
• Clean walls, tables, racks, sinks, floor mats and disposal area. Polish stainless steel.
• Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling vents, according to schedule or as specified by the Executive Chef or Chef of their respective area of responsibility.
• Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, silver, presoaking and operation of dish machine.
• Ensure all trash is emptied at end of shifts; containers washed out and returned to kitchens.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.

EDUCATION & TRAINING

• Minimum of an SSCE certificate.

KNOWLEDGE & EXPERIENCE

• About 1-3years work experience in hospitality or related field.

SKILLS & ABILITIES

• Good oral and written communication.
• Ability to lead oneself.
• Problem solving skills
• Should be able to think critically.
• Should possess relationship management skills.
• Excellent interpersonal skills.
• Should be self-motivated.
• Outstanding customer service skills
• Strong interpersonal skills