PRIMARY OBJECTIVE:

To clean, maintain and sanities food & beverage flatware, hollow ware, glassware, cutlery, silverware, stainless steelware, and all equipment used in the kitchen area. To clean, maintain and sanities all food preparation, storage and service areas.

Stewards will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

DUTIES & RESPONSIBILITIES:

1. Anticipate internal guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.
2. Align working practices and conduct with Sheraton Saigon Hotel & Tower’s Vision; consistently strive to meet and exceed the expectations of both internal and external guests.
3. Clearing, cleaning, sanitizing and maintaining stocks of cutlery, hollow ware, flatware, silverware and glassware.
4. Maintaining dishwasher and burnishing machine to perform the above tasks.
5. Correct storage of all cleaned articles.
6. De-staining of china and cutlery.
7. Help prepare buffet in restaurant, before food is set up and clear after service.
8. Prepare chaffing dishes for Banquet buffet and functions. Prepare carving station as required.
9. Clean coffee urns after use.
10. Clearing of oval trays at bussing areas as required.
11. Cleaning and sanitizing of all kitchen equipment, including all pots, pans, boilers, bratt pans, steamers, salamanders, stoves, grills, ovens and deep fryers.
12. Clearing and cleaning of all equipment and utensils used in the Pastry and Butcher sections as required.
13. Cleaning and sanitizing of all food storage areas, walk in fridges and freezers, free standing hot and cold boxes, bain maries, dry store cupboards and food preparation equipment as needed.
14. Cleaning of hoods and filters in designated areas.
15. Cleaning of all floors, drains, walls, ceilings and benches in kitchen and food areas.
16. Clean and sanities the loading dock, rubbish containers, and all rubbish bins from kitchen and food service areas.
17. Awareness of Health & Safety Standards regarding the correct storage and use of chemicals.
18. Report all breakages and accidents to the Manager, Stewarding / Steward Shift leader.
19. Maintain the work schedule routine as organized by the Manager, Stewarding/ Steward Shift leader.
20. Undertake additional duties as requested by the Manager, Stewarding / Steward Shift leader and Hotel Management.
21. Uphold the Company’s Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.
22. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules, and related Sheraton and Marriott’s Policies.

JOB REQUIREMENTS:

Critical competencies:

Preferred qualifications: