Steward, Hospitality ​/ Hotel ​/ Catering, Dishwasher ​/ Kitchen Assistant

OVERVIEW/BASIC FUNCTION:

Operate the dishwasher / pot washer and all type of cleaning and sanitizing machineries, maintain the cleaning and sanitizing of all F&B related areas to the 100% satisfactory level at all the time.

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Use correct cleaning chemicals for designated items, according to OSHA regulations.
• Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
• Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
• Organize the breakdown area for drop off of dirty wares.
• Remove excess food, debris and film from soiled wares before placing them in the dishwashing machine.
• Position wares in designated racks correctly and send through dishwashing machine only when full.
• Clean only designated wares in the dishwashing machine.
• Remove washed wares from dishwashing machine and allow to air dry.
• Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
• Sort, stack and store cleaned wares in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Change dishwashing machine water/filters and refill as specified to ensure all wares are properly cleaned.
• Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
• Maintain cleanliness and working condition of garbage disposal.
• Breakdown and clean dishwashing machine and work areas.
• Clean and sanitize pots, pans, utensils and other kitchen equipment.
• Stock kitchen lines with designated cleaned wares, utensils and equipment.
• Clean spills in kitchen and work areas immediately.
• Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Transport mats to the loading dock and clean.
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from Kitchen and work areas to Dumpster; empty and clean. Adhere to recycling regulations.
• Clean garbage compactor and area as assigned.
• Set up designated wares for Banquet functions and transport to function area.
• Set up equipment on buffet tables as directed for specified functions.
• Set up all Kitchen equipment and plate requirements.
• Assist the Banquet Chef with plating up hot Banquet meals.
• Stack plated meals in hot carts and transport to Banquet function area.
• Organize the breakdown area for drop off of dirty wares.
• Remove soiled wares from the Kitchen line and transport to the dishwashing station.
• Transport soiled wares from Banquet service area to dishwashing station and assist Dishwasher in breaking down all trays/carts.
• All other duties as required.

• Experience: Some previous experience in a similar position required.
• Education: High school diploma.
• General
  
  Skills:
  
  Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest…