【Purpose of Role】

To clean, maintain and sanitize food & beverage flatware, holloware, glassware, cutlery, silverware, stainless steelware, and all equipment used in the kitchen area. To clean, maintain and sanitize all food preparation, storage and service areas.

Stewards will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

【Cast Key Responsibilities】

Beverage and Food Division

1.Help prepare buffet in restaurant before food is set up, and clear out after service.

2.Prepare chafing dishes for Banquet buffet and functions. Prepare carving station as required.

3.Clean coffee urns after use.

4.Clear oval trays at bussing areas as required.

5.Clean and sanitize all kitchen equipment; including all pots, pans, boilers, bratt pans, steamers, salamanders, stoves, grills, ovens and deep fryers.

6.Clear and clean all equipment and utensils used in Pastry and Butchery as required.

7.Clean and sanitize all food storage areas, walk-in refrigerators and freezers, free-standing hot and cold boxes, bain maries, dry store cupboards and food preparation equipment as needed.

8.Clean hoods and filters in designated areas.

9.Clean all floors, drains, walls, ceilings and benches in kitchen and food areas.

10.Clean and sanitize the loading dock, rubbish containers, and all rubbish bins from kitchen and food service areas.

【職位宗旨】

負責餐飲部後場環境清潔維護及餐務洗滌工作。

負責餐飲部各項餐具、大型器具、餐盤、銀器、不鏽鋼餐具洗滌及協助所有廚房設備及用具的保養維護、清潔消毒及存放保管。

依照W飯店的政策和操作程序服務。行為舉止應有禮貌，所有操作應保持安全以及有效率的方式完成以符合標準，確保服務品質得以維持。

【主要負責事項】

餐飲部方面

1.協助自助餐食物擺設及餐期服務後清潔工作。

2.協助宴會廳準備自助餐時所使用之保溫鍋及切肉台等器皿設備。

3.清洗使用後的咖啡保溫桶。

4.必要時需清洗操作區域的橢圓托盤。

5.清洗及消毒所有廚房用具；包括所有鍋具、煎鍋、爐具、鍋爐、平底煎鍋、蒸鍋、上火烤爐、火爐、烤箱和油炸鍋。

6.必要時需清洗及收拾肉房及點心房的廚房器具。

7.清洗及消毒所有食物倉儲區、大冰箱及冷藏室、保溫箱及保冷箱、保溫爐、乾貨倉以及食物備製時所需器皿。

8.必要時需清洗指定區域的排風口及過濾器。

9.清潔廚房區域地板、水溝、牆壁、天花板及平臺。

10.卸貨區、廚房區域之垃圾分類容器及垃圾桶的清潔及維護。