Job Description

Clean all service cutlery, plate and utensil necessary for the station assigned

according to prescribed Stewarding standards and procedures with emphasis on

speed and accuracy.

Cleans and maintains equipment, tools, fixtures, washing area in station assigned.

Cleans and re-stocks service station.

Knowledgeable of all the equipment in the dish washing area, the proper handling

and usage.

Performs any other duties assigned by the immediate superior, which leads to guest

satisfaction and profit for the hotel.

Assisting service and kitchen staff in the keeping a safe and Hygienic work

environment and equipment.

Report all equipment breakages and abuse to his supervisor.

Attends meetings and training sessions organized by the Hotel management for the

position.

Ensure that all operational equipment is store in an appropriate way and well

maintained.

Ensure that washing machinery is used to its appropriate function and well

maintained.

Ensure that floors are swept and mopped. Keep floors clean and dry, spills are

picked up immediately using wet floor signs, dry rags, and dry mops.

Clean walls, tables, racks, sinks, floor mats and disposal area. Polish stainless steel.

Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling

vents, according to schedule or as specified by the Executive Chef or Chef of their

respective area of responsibility.

Maintain organization and ensure proper storage and cleaning of all rolling stock

and racks, silver, pre-soaking and operation of dish machine.

Ensure all trash is emptied at end of shifts; containers washed out and returned to

kitchens.

Comply with attendance rules and be available to work on a regular basis.

Perform any other job-related duties as assigned.

Job Types: Full-time, Contract

Pay: From RM1,700.00 per month

Work Location: In person