Job Title Kitchen Steward Department / Division Kitchen Position reports to Sous Chef / Head Chef/ Jr Sous Chef External Interface (Enlist internal & external agencies/ authorities that you are required to deal with while discharging your duty) NA Minimum Qualification (i.e education, training etc.) Undergraduate / Apprentice Minimum Experience Fresher. Special Skills/Attributes (required for performing the job effectively) Basic understanding of cleanliness, hygiene, and sanitation Ability to handle cleaning equipment and chemicals safely Physically fit and able to work in a fast-paced environment Team player with a positive attitude Overall Purpose/Objective Of the job To support the kitchen operations by carrying out basic food preparation tasks, maintaining cleanliness, and assisting senior chefs in daily activities, ensuring smooth flow of work in the kitchen. Key Responsibilities (List major responsibilities, that you have, to achieve the key objectives) Operations · Clean and wash all kitchen utensils, pots, pans, crockery, cutlery, and equipment as per standards. · Maintain cleanliness of the dishwashing area, kitchens, storage rooms, and stewarding stations. · Operate dishwashing machines and other cleaning equipment safely and efficiently. · Ensure proper segregation and disposal of waste as per hygiene guidelines. · Follow correct chemical usage and maintain cleaning supplies stock. · Ensure floors, walls, work surfaces, and equipment are cleaned and sanitized regularly. · Support kitchen staff by ensuring timely availability of clean utensils and equipment. · Maintain personal hygiene and grooming standards at all times. · Report any damaged equipment or safety hazards to the Stewarding Supervisor. · Follow all safety, sanitation, and hygiene SOPs to ensure a clean and safe work environment. · Assist in deep cleaning activities as scheduled. · Work cooperatively with chefs and colleagues while maintaining a positive attitude.