Steward (Casuals) at Ogeyi Place Hotels Limited

Brief

Stewards are the backbone of any kitchen. You are responsible for a wide range of tasks, such as cleaning kitchen equipment, utensils, floors, and work surfaces; emptying and cleaning bins; operating dishwashers; and handling refuge and other cleaning machines in accordance with specific guidelines. Also, ensure that you adhere to instructions regarding health, safety, hygiene, and the use of chemical cleaning agents and their applications. Maintaining equipment, washing dishes and pots, and handling all safety concerns.

Stewards work closely with other members of the kitchen staff. They are also responsible for cleaning up after cooks prepare meals in the kitchen.

Primary Duties Responsibilities of a Steward

• Responsible for delivering the ultimate in professional service with the standards expected and trained by OPHL.
• 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 Head and Head Steward immediately, providing full details.
• Is responsible for helping to maintain a customer-focused culture.
• Reports for duty properly dressed in the assigned uniform and well-groomed according to the standards laid down by the OPHL Hotel and the Chief Steward.
• 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, fridges, 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 minimize breakages.
• Cleans all garbage from the kitchens and staff cafeteria, as required.
• Make 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
• When working the night shift, make sure that all used stoves, grills, and bain-marie are clean using the correct chemicals and cleaning equipment.
• Makes sure that all soiled equipment from all food outlets is cleaned and returned to the outlet and all rubbish is cleared.
• Any other night duties requested by the Chief Steward or his assistant are carried out.
• Attends meetings and training as requested by his/her team coach, the Head Chef, or the Head Steward.
• Complies with the OPHL’s Health, Fire and Safety, and Hygiene Policies as well as all other OPHL 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 glass, chinaware, and cutlery are carefully handled to avoid breakages and getting them chipped.
• Ensures that resources are used effectively, minimizing waste to protect our environment and reduce costs.
• Assisting the Shift leader and the senior stewarding team in any way possible.
• Performs related duties and special assignments as and when required.
• Inspect, pull, and stack cleaned items, and send soiled items back for re-scrubbing and re-washing. Sort, soak, and wash/re-wash silverware.
• Cleans up after business hours.
• Assures that proper safety, hygiene, and sanitation practices are followed.
• Ensures readiness and compliance in case of last-minute changes to operations.

Health and Safety:

• Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adhere to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees

Requirements

• SSCE, OND, BSC, and HND
• 1 year of experience
• Stewarding Skills and Kitchen and Stewarding Equipment Knowledge.

Other:

• Polite and friendly manner.
• Attention to detail.
• Physical stamina for long hours on your feet.
• Willingness to work evenings, weekends, and holidays.
• Excellent organization and communication skills.
• Team working and customer service skills.