Steward
kempinski
Steward
DescriptionThe overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.
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Main Responsibilities\nAll rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.\nResponsible to Assistant Stewarding Manager / Stewarding Manager\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nPerform general cleaning duties as assigned by the Head of Department.\nReport failures and malfunctioning equipment directly and act responsible with all provided operating equipment and machinery.\nUndertake reasonable tasks and secondary duties as assigned by the Department Head.\nAssist in carrying out scheduled inventories of products and operating equipment.\nClean and wash dishes according to the established standards of performance.\nClean and wash pots, pans and other kitchen equipment according to the established standards of performance.\nEnsure that all garbage regulations i.e separation of items as well as the assigned garbage runs.\nHave the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.\n Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Desired qualifications:\nCertificate in kitchen service or equivalent \nTwo (2) years experience in a similar position in a renown international hotel brand\nEnglish – excellent oral skills\nOperational knowledge of kitchen operations\nKnowledge of hotel operations\n
Application Deadline: 27 August 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Seychelles - Baie Lazare
Reporting To: Chief Steward
DescriptionThe overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.
\n
Main Responsibilities\nAll rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.\nResponsible to Assistant Stewarding Manager / Stewarding Manager\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nPerform general cleaning duties as assigned by the Head of Department.\nReport failures and malfunctioning equipment directly and act responsible with all provided operating equipment and machinery.\nUndertake reasonable tasks and secondary duties as assigned by the Department Head.\nAssist in carrying out scheduled inventories of products and operating equipment.\nClean and wash dishes according to the established standards of performance.\nClean and wash pots, pans and other kitchen equipment according to the established standards of performance.\nEnsure that all garbage regulations i.e separation of items as well as the assigned garbage runs.\nHave the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.\n Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Desired qualifications:\nCertificate in kitchen service or equivalent \nTwo (2) years experience in a similar position in a renown international hotel brand\nEnglish – excellent oral skills\nOperational knowledge of kitchen operations\nKnowledge of hotel operations\n
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