Key Responsibilities and Required Skills for a Hotel Steward

🎯 Role Definition

The Hotel Steward is a fundamental and indispensable member of the back-of-house team, serving as the operational backbone of our culinary and food & beverage departments. This role is far more than just "washing dishes"; it is about upholding the highest standards of cleanliness, sanitation, and organization to ensure the kitchen, service areas, and all related equipment are pristine, safe, and ready for service. A Steward directly impacts guest satisfaction and safety by guaranteeing that every plate, glass, and utensil is immaculate. You are the guardian of hygiene and the silent partner to the culinary team, enabling them to create exceptional dining experiences in an efficient, orderly, and compliant environment.

📈 Career Progression

Typical Career Path

Entry Point From:

Dishwasher or Pot Washer
Busser / Commis Waiter
General Kitchen Porter or Helper
No prior experience, with comprehensive on-the-job training provided

Advancement To:

Lead Steward or Stewarding Supervisor
Kitchen Supervisor
Prep Cook or Commis Chef
Banquet Setup Supervisor

Lateral Moves:

Storeroom or Receiving Clerk
Banquet Houseperson
Maintenance or Facilities Assistant

Core Responsibilities

Primary Functions

Operate and maintain industrial-grade dishwashing machines, ensuring all dishware, glassware, flatware, and cooking utensils are impeccably cleaned, sanitized, and handled to prevent breakage and chipping.
Manually scrub and sanitize large pots, pans, and other kitchen equipment that cannot be machine-washed, using three-compartment sink procedures and appropriate cleaning solutions.
Meticulously sort and store all clean dishware, utensils, and equipment in their designated locations, ensuring they are organized and readily accessible for the culinary and service teams.
Maintain the cleanliness and organization of the entire dishwashing area, including descaling and deliming machines, cleaning filters, and keeping the surrounding floors dry and free of hazards.
laws.
Regularly sweep and mop all kitchen floors, walk-in refrigerators, and storage areas to maintain a sanitary and safe working environment, promptly addressing any spills.
Manage the disposal of all kitchen waste, including sorting trash, compost, and recycling, and transport it to the appropriate disposal areas in accordance with hotel procedures.
Clean and sanitize all food preparation surfaces, workstations, and kitchen equipment, such as slicers, mixers, and ovens, following a strict cleaning schedule.
Assist in the breakdown of banquet and event stations, transporting all used china, glassware, and service equipment from event spaces back to the stewarding area for processing.
Monitor and manage the inventory of cleaning chemicals and supplies, notifying a supervisor when reordering is necessary to ensure a continuous supply.
Safely handle and dilute all cleaning chemicals according to manufacturer instructions and safety data sheets (SDS) to prevent injury and ensure effectiveness.
Assist the culinary team with basic food preparation tasks as needed, such as washing vegetables, peeling potatoes, or transporting ingredients from storage.
Polish silverware and glassware to a high-shine finish, ensuring they are spotless and presentable for a fine dining guest experience.
Maintain the cleanliness and sanitation of employee dining areas, ensuring they are well-stocked and presentable for staff.
Conduct regular, deep cleaning of kitchen infrastructure, including walls, exhaust hoods, floor drains, and storage racks, as part of a scheduled maintenance program.
Set up and prepare stewarding stations before each service period, ensuring all necessary equipment, chemicals, and supplies are ready for a high-volume shift.
Ensure all kitchen equipment is properly turned off, and all areas are secured at the end of a shift, contributing to energy conservation and safety.
Transport clean and properly organized service equipment, plate-covers, and other items to and from various service stations and event venues within the hotel.
Proactively check and maintain sanitation levels in all back-of-house areas, including ice machines and beverage dispensers.
Adhere strictly to all Health Department, HACCP, and OSHA regulations, actively participating in maintaining the hotel's health and safety standards.
Collaborate with chefs, cooks, and servers to anticipate their needs for clean equipment, fostering a cooperative and efficient kitchen environment.
Receive and assist in properly storing food and supply deliveries, ensuring items are put away in a timely and organized manner (FIFO).

Secondary Functions

Support the banquet team with the setup and breakdown of tables, service stations, and buffet lines for special events and functions.
Perform routine checks and minor maintenance on stewarding equipment, reporting any malfunctions or needs for repair to a supervisor immediately.
Participate actively in departmental meetings and training sessions focused on safety, sanitation, and operational efficiency.
Assist in conducting periodic inventories of china, glassware, and silverware to help manage and control operational assets.

Required Skills & Competencies

Hard Skills (Technical)

Industrial Dishwashing Equipment Operation: Proficiency in operating and performing basic maintenance on high-capacity, conveyor-style dishwashers.
Chemical Safety and Handling: Knowledge of proper dilution, storage, and application of industrial cleaning and sanitizing agents (COSHH/OSHA standards).
Food Safety & Sanitation Knowledge: Solid understanding of health codes, temperature danger zones, and HACCP principles to prevent cross-contamination.
Manual Handling Techniques: Ability to safely lift, carry, and move heavy items like stacks of plates, bus tubs, and stock pots.

Organizational Skills: Expertise in systematically sorting, stacking, and storing a high volume of kitchenware for maximum efficiency and accessibility.

Kitchen Equipment Maintenance: Basic ability to clean and maintain a wide range of kitchen appliances and infrastructure.

Soft Skills

Strong Work Ethic & Reliability: A consistent and dependable performer who takes pride in他们的工作 and can be counted on to be on-time and complete tasks thoroughly.
Teamwork & Collaboration: The ability to work seamlessly with a diverse team of chefs, servers, and fellow stewards in a fast-paced, high-pressure environment.
Time Management & Pace: Skill in prioritizing tasks effectively to keep up with the constant demands of a busy kitchen, especially during peak service hours.
Attention to Detail: A keen eye for cleanliness and spotting imperfections, ensuring every single item meets the hotel's high standards.
Adaptability & Flexibility: Willingness to take on new tasks, work varying shifts (including nights, weekends, and holidays), and adapt to changing priorities on the fly.
Proactive Mindset: The ability to anticipate the needs of the kitchen and service teams and take initiative without constant supervision.

Education & Experience

Educational Background

Minimum Education:

A high school diploma or equivalent is generally preferred but not strictly required. A positive attitude and strong work ethic are most important.

Preferred Education:

A Food Handler's Certificate or other food safety certification (e.g., ServSafe) is a strong asset.

Relevant Fields of Study:

Hospitality
Culinary Arts

Experience Requirements

Typical Experience Range:

0-2 years. Previous experience is beneficial but we welcome dedicated individuals who are new to the industry and willing to learn.

Preferred:

6+ months of experience as a steward, dishwasher, or kitchen porter in a high-volume hotel, resort, banquet facility, or full-service restaurant is highly advantageous.