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  • Posted: Feb 3, 2024
    Deadline: Mar 2, 2024
  • Never pay for any CBT, test or assessment as part of any recruitment process. When in doubt, contact us

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    • 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


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


    • 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.

    Method of Application

    Interested and qualified candidates should forward their CV to: using the position as subject of email.

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