Steward

Join
a hotel that is a member of the Accor network, whose group brings together more
than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations.
Here, we believe in you and what you bring to the table. There are many
opportunities for development and advancement. Every gesture, every smile, every
action, contributes to creating a positive and memorable impact for our
customers, our colleagues and also for our planet. Together, we embody
the vision of responsible hospitality.

Take the opportunity to become
a Heartist®, and let your heart guide you in this world where life beats
faster.

The Steward is responsible for maintaining
the cleanliness, sanitation, and organization of all kitchen, stewarding,
and back-of-house food service areas.

The role ensures that all kitchen equipment, utensils, crockery, cutlery,
and operating equipment are cleaned, sanitized, and readily available to support
smooth culinary and Food & Beverage operations. The Steward also assists
in waste management, inventory handling, and maintaining the highest standards
of hygiene in compliance with hotel policies and food safety
regulations.

DUTIES &
RESPONSIBILITIES

Stewarding
Operations

• Clean, wash, sanitize, and store kitchen
  equipment, utensils, crockery, cutlery, glassware, pots, pans, and kitchen
  tools.
• Operate dishwashing machines safely
  and efficiently.
• Ensure adequate supplies of clean operating equipment
  are available throughout service periods.
• Maintain cleanliness
  and organization of stewarding, kitchen, and back-of-house areas.
• Assist
  with the setup and breakdown of kitchen and banquet equipment
  as required.

Cleaning & Sanitation

• Clean
  floors, walls, drains, workstations, storage areas, and waste disposal areas
  according to cleaning schedules.
• Follow established cleaning
  and sanitation procedures to maintain food-safe environments.
• Ensure all
  cleaning chemicals are used, stored, and labeled correctly.
• Maintain
  cleanliness of waste bins and garbage collection areas.
• Perform
  deep-cleaning tasks according to departmental schedules.

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Food Safety & Compliance

• Follow all food
  safety, hygiene, sanitation, and HACCP standards.
• Ensure proper
  segregation and disposal of food waste and recyclable materials.
• Use
  appropriate Personal Protective Equipment (PPE) when handling chemicals
  or equipment.
• Report hygiene concerns, equipment malfunctions,
  and safety hazards immediately.
• Participate in food safety inspections
  and internal audits.

Food Safety &
Compliance

• Follow all food safety, hygiene, sanitation,
  and HACCP standards.
• Ensure proper segregation and disposal of food
  waste and recyclable materials.
• Use appropriate Personal Protective
  Equipment (PPE) when handling chemicals or equipment.
• Report hygiene
  concerns, equipment malfunctions, and safety hazards
  immediately.
• Participate in food safety inspections and internal
  audits.

Inventory & Equipment
Care

• Handle kitchen equipment carefully to prevent damage
  or loss.
• Report damaged or missing equipment to
  the supervisor.
• Assist in organizing and storing operating equipment
  and stewarding supplies.
• Support inventory counts of crockery, cutlery,
  glassware, and kitchen equipment.
• Ensure dishwashing machines
  and stewarding equipment are cleaned and maintained
  daily.

Waste Management

• Remove garbage
  and recyclable materials promptly and hygienically.
• Ensure waste
  disposal procedures comply with hotel and environmental
  standards.
• Minimize breakage and reduce unnecessary waste through
  careful handling of equipment.
• Maintain cleanliness of refuse storage
  areas.

Collaboration

• Work closely
  with the Culinary, Food & Beverage, and Banquet teams to support daily
  operations.
• Assist colleagues during busy service periods and special
  events.
• Support banquet functions by preparing and collecting equipment
  as required.
• Participate in departmental briefings, training sessions,
  and continuous improvement initiatives.