The document outlines the duties and responsibilities of a kitchen steward. It discusses maintaining health and safety standards, cleaning and sanitizing all kitchen equipment and storage areas, actively soliciting guest feedback, attending daily briefings, communicating any issues to supervisors, and reporting unsafe working conditions. A kitchen steward is responsible for ensuring all service items are in order and must be able to perform physical demands like standing, pushing/pulling heavy equipment, and reaching areas on time.

1. Duties &
Responsible of
Kitchen
Stewarding
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2. Duties and Responsibilities:
Standards
 Beware that workplace health and safety and the
hotel policies in regards to workplace.
 Work in a safe manner by occupational health
&safety legislation.
 Wear the uniform as given by the department.
 Meet grooming standards of the hotel as set out
in the associate handbook.
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3. Primary Duties
 Clean and sanitize all equipment in
both F&B and Kitchen departments.
 Strain/change all deep fry oil as
required.
 Clean and sanitize all food storage
areas, walk in fridges, ovens, and
dry storage cupboards.
 Clean and sanitize rubbish
containers and all rubbish bins from 3www.indianchefrecipe.com

4.  Store all cleaned articles in the correct
areas.
 Remove stains from cutlery, crockery,
hollowware, etc as required.
 Polish the utensils(cutlery, crockery,etc.)
which has get rust.
 Keep all equipments in the steward’s area
in good condition. Report any breakdown in
equipment to the stewarding supervisor.
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5. Service
 Actively solicit guest feed back in order to
seek continual improvement in service and to
ensure guest satisfaction.
 Attend daily briefing.
 Ensure that all service related items are
proper.
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6. Departmental Procedures:
 Work as and where directed by the
supervisor/manager.
 Attend all training sessions and meetings as
and when required.
 Always communicate any problems or issues
regardless of the severity to the supervisor.
 Maintain high level of communication within
the department regarding work with inter-
departmental associates. 6www.indianchefrecipe.com

7. Workplace health and Safety:
 Minimize risk of injury to people and damage
property.
 Encourage consultation in addressing safety
issues.
 Develop and implement safe systems of working.
 Immediately report any unsafe working condition.
 Don’t misuse, damage anything provided in the
departments.
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8. Professional experience
• Should know about the utensils and
requirements which are used in
department(kitchen stewarding).
• He should have at least much
experience about which one has used
to which one.
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9. Physical Demands
 Must be able to stand and exert well placed
mobility for duration of shift.
 Must be able to pull and push heavy trolleys
and equipment.
 Must be able to exert well placed ability to
reach other areas on time.
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