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Job Summary
Duties:Direct and assist Stewards to improve cleaning efficiency.
Ensure water temperature and chemical levels are correct and properly documented.
Assist cooks and kitchen staff with daily operational tasks.
Support banquet plate-ups and buffet preparation.
Transport and maintain adequate stock for banquet and buffet operations.
Return cleaned equipment and utensils to proper storage areas.
Operate and maintain dishwashing machines, pot-scrubbing stations, hand wash stations, and trash compactors.
Follow all company safety and security procedures.
Report accidents, injuries, and unsafe conditions immediately.
Use proper PPE and safe lifting techniques.
Follow emergency procedures and hazardous material guidelines.
Maintain a clean, safe, and secure work environment.
Clean loading docks, sanitation closets, and storage areas.
Empty and maintain trash and recycling areas.
Organize kitchen supplies and equipment.
Ensure food storage areas remain clean and hygienic.
Staff Supervision & Management Support:
Assist management with hiring, training, scheduling, coaching, and evaluating staff.
Ensure employees follow company standards and procedures.
Motivate and support team members to achieve operational goals.
Coordinate work with other departments.
Assist in resolving staff concerns and conflicts.
Guest Service:
Provide professional and friendly service to guests.
Respond to guest needs promptly and professionally.
Maintain positive relationships with guests and coworkers.
Sanitation & Cleaning:
Ensure cleaning chemicals are stored safely and correctly.
Complete cleaning and sanitation checklists.
Maintain hygiene standards in all kitchen and stewarding areas.
Clean kitchen equipment, surfaces, walls, drains, and floors.
Maintain hand wash stations and sanitation areas.
Follow pest control and food safety procedures.
Dishwashing Operations:
Operate dishwashing equipment safely and effectively.
Inspect and rewash items when necessary.
Ensure proper detergent, sanitizer, and chlorine levels.
Clean and maintain dishwashing machines.
Sort, rack, wash, and air-dry dishes, cookware, and silverware.
Requirements:
A Matric certificate or equivalent.
Relevant hospitality or food safety certifications
At least 1–3 years in a high-volume hotel, resort, or restaurant scullery environment.
Must have a clear criminal record and be a South African citizen
The ability to stand for long periods, work in high-heat environments, and lift heavy equipment.
Craven Cottage CC
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