Kitchen Steward at Domeo Resources International (DRI)

Main Function

• The Kitchen Steward supports the overall kitchen operations by ensuring proper cleanliness, sanitization, and organization of all kitchen areas, utensils, and equipment.
• The role is essential in maintaining hygiene standards, assisting chefs with basic tasks, and ensuring smooth workflow during food preparation and service.
• The ideal candidate must be hardworking, disciplined, reliable, and able to work efficiently in a fast-paced, high-demand kitchen environment.

Responsibilities
Cleaning & Sanitization:

• Wash, clean, and sanitize kitchen utensils, pots, pans, dishes, and cooking equipment.
• Ensure proper operation of dishwashing machines and cleaning tools.
• Clean and sanitize work surfaces, floors, walls, sinks, and kitchen storage areas.
• Maintain cleanliness of garbage disposal areas and ensure timely removal of waste.
• Follow hygiene and sanitation guidelines in line with HACCP standards.

Kitchen Support:

• Assist chefs with basic food preparation tasks such as washing vegetables, peeling, or portioning items.
• Ensure clean utensils and equipment are always available for kitchen use.
• Help with transporting food items, supplies, and equipment within the kitchen.
• Assist in setting up workstations before service and cleaning up afterward.
• Support other kitchen staff as needed during busy periods.

Equipment & Tools Management:

• Handle kitchen tools, trays, trolleys, and equipment carefully to avoid damage.
• Assist in cleaning and maintaining large kitchen appliances like ovens, grills, and freezers.
• Inform supervisors immediately of any faulty equipment or safety hazards.
• Ensure proper storage of clean utensils, cookware, and kitchen tools.

Inventory & Stock Support:

• Assist with receiving and organizing supplies in the kitchen store and pantry.
• Help with stock rotation using the FIFO method.
• Ensure cleaning materials, detergents, and tools are adequately stocked.
• Report shortages of cleaning supplies to the Chef de Partie or Stewarding Supervisor.

Hygiene, Safety & Compliance:

• Follow all food safety, hygiene, and sanitation procedures strictly.
• Maintain personal cleanliness and grooming standards at all times.
• Use protective equipment (gloves, aprons, boots) as provided.
• Assist in keeping floors dry and safe to prevent slips and accidents.
• Immediately report spills, hazards, or unsafe conditions.

Experience / Qualifications

• Minimum of SSCE; additional hospitality or kitchen training is an added advantage.
• 0 - 2 years experience as a kitchen steward, dishwasher, or similar role.
• Experience in a hotel, restaurant, lounge, or industrial kitchen is preferred.
• Basic understanding of kitchen hygiene and cleaning procedures.
• Ability to use cleaning tools, detergents, and dishwashing equipment.

Competencies / Skills:

• Strong attention to cleanliness, detail, and organization.
• Ability to work quickly and efficiently under pressure.
• Good teamwork and communication skills.
• Ability to lift, move, and carry kitchen items safely.
• Willingness to follow instructions and maintain high hygiene standards.
• Physical stamina for long hours of standing and movement.

Behavioural Qualities / Other Competences:

• Hardworking, honest, and dependable.
• Respectful and disciplined with a positive attitude.
• Well-groomed and committed to hygiene and professionalism.
• Calm under pressure and able to adapt to a busy kitchen environment.
• Strong sense of responsibility and teamwork.