Job Description

Royal Island is a faraway island retreat where every day is a new chapter. Located in the heart of the Baa Atoll, less than 20 minutes from Velana International Airport by domestic flight, our all-inclusive resort brings together the intimacy of a village, the spirit of escapism, and the warmth of Maldivian culture. It's a place to wake up to uninterrupted ocean views, connect over soulful South Asian dining, and be inspired by an evergrowing collection of signature excursions and spa experiences.

1. To take an active part in all cleaning functions in the department with a view to establish Royal Island Resort & Spa as a leading Resort in the Maldives.
2. To act as a representative of the Stewarding Department in handling matters related to cleanliness, thus contributing towards a high degree of guests` satisfaction and a smooth operation in the department to achieve company/departmental goals.
3. F&B Production department will allocate employee into tasks depending on the requirement of the department.
4. Responsible for general cleanliness in the Kitchen Department & surrounding areas.
5. Responsible for the general maintenance of hygiene standards, maintenance & cleaning of equipment and cold rooms. Responsible for bringing all food items from stores on a daily basis.
6. Maintain the highest standards of hygiene in the kitchen and in surrounding areas at all times. Liaise with the kitchen helpers and give instructions on the correct usage and dilution of chemicals and cleaning material for specific cleaning jobs. Ensure that cleaning is done in accordance with the weekly cleaning schedule.
7. Attend the daily briefing with the Stewarding supervisor prior to commencing work and proceed with work assignments given by the supervisor.
8. Carry out all cleaning functions of the department as per the job tasks allocated by the Stewarding supervisor from time to time.
9. Liaise with the Supervisor & co-ordinate transport of goods from stores to the kitchen. Arrange all such items in respective sections ensuring first in first out (FIFO).
10. Maintain equipment and work areas in a safe and sanitary manner adhering to established procedures. Inform the supervisor of any breakdowns or damages.
11. Maintain a good rapport with colleagues to ensure that a healthy relationship and a cordial atmosphere exist in the department.
12. Be punctual and report for work as and when required by your superiors.
13. Enforce HACCP guidelines to prevent cross contaminations and food related illnesses. Ensure that established practices of personal hygiene are practiced at all times.

Qualifications

Education

Minimum: GCE O’ Level

Experience

Minimum: 1 year’ experience in the field is desired

Skills

Communication skills

Excellent problem solving & time management skills

Able to work long hours and a team player

Additional Information