Steward at Ogeyi Place Hotels Limited

Brief

• Stewards 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, chinaware, 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
• 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.