KEY DUTIES / RESPONSIBILITIES

Maintaining a high state of cleanliness for interior & exterior kitchen areas

Maintaining a high state of cleanliness for all storage areas

Ready & willing to keep all kitchen & restaurant areas in the highest standard of cleanliness for our guests

Ensures that all stewards and senior steward are aware of standards in terms of equipment and chemical handling.

Provides guidance and support to stewards and supervisors to ensure that all the standards are implemented and always maintained.

Maintain HACCP standards in all areas of the food service areas.

Checks on an-on going basis that mise en place, service and cleaning in all kitchens and stewarding areas are of the highest standards and takes any necessary corrective action.

Prepares equipment for all events according to event orders.

Ensure that waste is sorted in the kitchens/outlets according to standards, and that waste disposal is handled in an appropriate manner.

Works closely with kitchen and store for appropriate par-stock of stewarding items.

Maintains the highest food safety and hygiene standards in all preparation, washing and distribution areas.

Checks on an on-going basis the cleanliness, sanitation and hygiene as per local food safety & hygiene regulations.

Reports maintenance request to relevant departments, within the set procedure.

To keep abreast of industry or local regulations in terms of food safety and hygiene, whichever are the highest

GENERAL

To carry out any other duties as directed by the Sous Chef or Executive Chef

Demonstrated knowledge of and skill in ability to operate standard food service equipment safely and effectively

To contribute ideas and suggestions to enhance the procedures in the kitchen.

To follow excellent grooming and hygiene set by the company

To abide by the guidelines set out in the Eri Host Handbook.

To attend on-the-job training to ensure standards are being followed.