The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.
- Responsible to Assistant Stewarding Manager / Stewarding Manager
- Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
- Ensure that the place of work and surrounding area is kept clean and organised at all times.
- Execute and demand the team to execute the highest level of service and set-up standards at all times.
- Be knowledgeable of all services and products offered by the hotel.
- Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
- Ensurre that the place of work and surrounding area is kept clean and organized at all times.
- Perform general cleaning duties as assigned by the Head of Department.
- Report failures and malfunctioning equipment directly and act responsible with all provided operating equipment and machinery.
- Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
- Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate safety shoes and nametag at all times.
- Maintain a high standard of personal appearance and hygiene at all times.
- Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
- Undertake reasonable tasks and secondary duties as assigned by the Department Head.
- Respond to any changes in the department as dictated by the hotel management.
- Assist in carrying out scheduled inventories of products and operating equipment.
- Perform any other assigned reasonable duties and responsibilities as assigned.
- Clean and wash dishes according to the established standards of performance.
- Clean and wash pots, pans and other kitchen equipment according to the established standards of performance.
- Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
- Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
- Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.