- JOB SUMMARY
The Steward is responsible to maintain the cleanliness and sanitation of the Kitchen and its related outlets and premises, garbage rooms and to ensure a constant supply and control of all operating equipment and FF&E for the Kitchen Department in a manner consistent with the standards required by the hotel.
- JOB DESCRIPTION
Duties and Responsibilities:
Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.
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- Maintain the cleanliness and sanitation of the entire assigned work area.
- Clean the Kitchen premises and ensure that they are kept in an excellent state of tidiness and cleanliness at all times.
- Ensure that clean and sanitized operating equipment, FF&E is supplied constantly to those needing it.
- Employ the correct standards and methods of cleaning and sanitizing.
- Operate the dishwashing.
- Operate the pot wash when required.
- Store away equipment in their appropriate places.
- Clear away bins and dispose of garbage.
- Report all breakage.
- Do the inventory of amenities and supplies.
- Ensure that any breakdown of equipment and services are immediately reported and dealt with swiftly and efficiently.
- Ensure that in the context of the operations, all standards of management for the environment and its related legislation are strictly observed.
- Adhere to the dress, appearance and conduct codes established by the hotel.
- Maintain a safe working and customer experience environment by facilitating safe work behaviours.
- Adhere to fire alarm or any emergency statutory procedures in the event of fire.
- Promote Energy efficiency and environment and identify improvement to support the Green Globe Policy.
- Report any faults and repairs needed to the immediate supervisor immediately.
- CANDIDATE PROFILE:
Qualification:
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- Middle or Secondary Education + Additional training or certificates in the relevant field is a plus.
Experience:
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- A minimum of 1 year of experience in hotel industry.
- Proven experience working in a top luxury resorts is a plus.
- Food handler certificate is mandatory.
Technical skills:
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- Excellent communication and organizational skills.
- Strong interpersonal and problem-solving abilities.
- Strong interpersonal and problem-solving abilities.
- Highly responsible & reliable.
- Ability to work well under pressure in a fast-paced environment.
- Ability to work cohesively with fellow colleagues as part of a team.
- Fluency in English or another language, written and verbal.
- Knowledge of a second language is a plus.
A. DRIVING BUSINESS RESULTS
Innovation – Innovation is about creative thinking – inventing new ways of doing things. Developing new solutions, new approaches and new perspectives.
Key expected Level to be displayed:
Level 1: Is open to new ideas
- Is open minded when presented with a new perspective
- Actively contributes to brainstorming sessions in his/her work area
- Is prepared to ‘try out’ different solutions
Managing resources – This refers to the ability to plan, and deploy our talents in way that not only optimizes their strengths
but ensures resources available are also optimized for productivity and the attainment of CHR’s goals.
Key expected Level to be displayed:
Level 1: Optimizes resources
- Familiarizes self with use of materials, tech, equipment and others resources at hand, and learns to use them optimally
- Is mindful of materials and equipment handling to reduce breakage, losses and wastage
- DELIGHTING OUR CUSTOMERS
Inspiring Excellence – : Inspiring Excellence is concerned with surpassing a standard, not simply achieving results. This standard may be one’s own past performance, an objective measure or standard, challenging goals one has set, or innovative ideas. At the higher levels, it implies the intent to hold people accountable to standard of performance
Key expected Level to be displayed:
LEVEL 1: Follows and respects standards of Excellence
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- Understands, respects the importance and complies to standard operating procedures (SOP’s) and quality standards (e.g.
personal grooming).
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- Develops self in order to deliver results according to expected standards.
Customer Experience – Focusing one’s efforts on discovering and meeting the customer’s needs. “Customer” may be broadly defined, including hotel guests, tour operators, internal “customers” / colleagues.
Key expected Level to be displayed:
Level 1: Provides personalized service
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- Remembers customers’ names and preferences
- Shows genuine warmth and interest towards customers
- Follows through on customers’ enquiries, requests, complaints
- Keeps customer up-to-date about progress of requests
Initiative – Initiative refers to the identification of a problem, obstacle or opportunity and depicts a strong bias for taking action in light of this identification to address current or future problems or opportunities. Being a self-starter, an autonomous and pro- active individual, and demonstrating a “can-do” approach to work are evidence of this competency in action.
Key expected Level to be displayed:
Level 1: Is autonomous: A self-starter
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- Recognizes and reacts immediately to resolve situations without being told to do so
- Shows energy and a bias for action: proposes new solutions with enthusiasm
- Maintains a positive outlook and attitude towards his or her work
- WORKING TOGETHER
- Valuing our Diversity – Valuing Diversity means taking an interest in understanding differences (age, gender, culture etc). It includes adapting one’s behaviour to others’ way of thinking and being, within the boundaries of CHR values. At the expert levels, it involves using a deep understanding and acceptance of differences to build a competitive advantage for CHR.
Key expected Level to be displayed:
LEVEL 1: Is fascinated by diversity and inclusion:
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- Passionately pursues opportunities to learn about diversity & inclusion.
- Makes a concerted effort to understand and respect the differences of colleagues and guests.
Collaboration – Working cooperatively with others, as part of a team, and as opposed to working separately or competitively. This competency should be considered when the employee is a member of a group of people functioning as a team, where he or she is not the leader.
Key expected Level to be displayed:
Level 1: Cooperates
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- Supports team decisions, is a good team player, does his or her share of the work without having to be reminded
- Keeps other team members informed and up-to-date about decisions that could have an impact on the group
- Offers to help others in need of assistance – does not need to be asked
D. DEVELOPING OURSELVES
Committed to Learning – This consists of recognising personal strengths, development needs and evolving circumstances in the surrounding environment, and taking the necessary steps to improve current and future capability.
Key expected Level to be displayed:
Level 1: Participates in learning activities and learns from one’s mistakes
- Reflects, analyses and learns from one’s performance, both successes and mistakes – takes feedback openly
- Participates willingly in planned learning activities and demonstrates enthusiasm to learn
- Wants to know more about other roles in the department
Agility – The ability to adapt to and work effectively within a variety of situations, and with various individuals or groups. This entails being open minded to change, and easily accepting changes in one’s job requirements and circumstances. At the higher level, this involves helping others to successfully integrate and adapt to change.
Key expected Level to be displayed:
Level 1: Is open to change
- Treats change as an opportunity for growth
- Realizes when a different approach is necessary
- Shares own understanding of change with others
- Embraces new technologies for better efficiency
Resilience and Wellbeing – The definition is two-fold:
- Ability to manage changing guests’ expectations, disruptive situations, unexpected emergencies, or fluctuating business conditions; while fostering positive relationships with colleagues and guests, and seeking fulfillment and meaning in one’s work.
- Prioritizing one’s physical, mental, and social health, in a way that includes the feeling of living a fulfilling, healthy, and balanced life.
Key expected Level to be displayed:
Level 1: Manages emotions
- Resists temptation to act immediately without thinking
- Shows resilience when working in disruptive situations
- Refrains from discussing internal problems / performance issues with customers / external parties
- Seeks out help, when needed, to manage a physical, mental or social stressor