Kitchen Steward

Responsibilities:

Dishwashing & Equipment Cleaning:

• Wash, rinse, and sanitise all kitchen equipment, including pots, pans, gastronorm trays, baking sheets, mixing bowls, and utensils continuously throughout the shift to ensure a constant supply of clean equipment for the kitchen brigade.
• Operate the commercial dishwashing machine correctly and safely — maintaining correct wash and rinse temperatures and replenishing chemicals as required.
• Hand wash and sanitise all items that cannot go through the dishwasher, following correct sanitising procedures.
• Wash and polish all serviceware, including crockery, cutlery, glassware, and serving platters, ensuring all items are spotless and free from chips or residue before they go to service.
• Return all clean equipment to its designated storage location promptly and correctly so chefs can locate items without delay.
• Report any chipped, cracked, or damaged equipment, crockery, or glassware to the Sous Chef immediately — damaged items must be removed from service.

Kitchen Deep Cleaning:

• Carry out thorough end-of-service and scheduled deep cleaning of all kitchen areas, including cooking ranges, ovens, grills, fryers, extraction hoods, filters, walls, floors, shelving, and cold room interiors.
• Clean and degrease all cooking equipment daily to prevent build-up that creates fire risk and hygiene non-compliance.
• Clean and descale the dishwashing machine daily as per the manufacturer’s maintenance schedule.
• Scrub and sanitise all prep surfaces, worktops, and cutting board holders at the end of each service period.
• Mop and scrub kitchen floors during and after service — maintaining a clean, dry, slip-free floor throughout every shift.
• Clean cold rooms and dry stores on schedule — floors, shelving, door seals, and drainage channels maintained to food safety standards.
• Complete all cleaning tasks on the kitchen cleaning schedule and sign off the cleaning log accurately after each task.

Waste Management:

• Remove food waste, packaging, and general kitchen rubbish from all areas of the kitchen regularly throughout the shift — waste bins must never overflow.
• Segregate waste correctly — food waste, recyclables, and general waste separated into designated bins in line with the hotel’s waste management policy.
• Clean and sanitise all waste bins and waste areas daily — bins washed, dried, and relined at the start of each shift.
• Transport waste to the designated external disposal area safely, following correct manual handling procedures.
• Report any pest sighting, unusual waste build-up, or drainage issue to the Sous Chef and Maintenance Officer immediately.

Banqueting & Events Support:

• Support the setup and breakdown of all banqueting and event kitchen operations — transporting equipment and setting up bain-maries, chafing dishes, and service stations as directed.
• Ensure all banqueting serviceware is cleaned, polished, and ready before each event.
• Assist with the breakdown, cleaning, and storage of all banqueting equipment after each event.
• Support the transport of food and equipment between the main kitchen and banqueting areas safely and efficiently.

Chemical & Equipment Management:

• Use all cleaning chemicals correctly and safely — following dilution instructions and safety data sheet requirements for each product.
• Store all cleaning chemicals safely in the designated chemical storage area, away from food items, and correctly labelled at all times.
• Never mix cleaning chemicals or use a chemical for a purpose other than its intended use.
• Report low stock of cleaning chemicals, dishwasher detergent, or rinse aid to the Sous Chef before supplies run out.

Food Safety & Personal Hygiene:

• Maintain the highest personal hygiene standards throughout every shift — correct uniform, clean apron, hair covered, no jewellery, and hands washed regularly and after handling waste or chemicals.
• Never use food preparation surfaces or utensils for cleaning purposes — cleaning equipment and food contact surfaces are always kept completely separate.
• Ensure all sanitised equipment is stored correctly and protected from recontamination after cleaning.
• Complete hygiene and cleaning log entries accurately after every scheduled cleaning task.
• Report any food safety concern — contamination risk, pest activity, temperature issue, or chemical spillage near food — to the Sous Chef immediately.

General Kitchen Support:

• Assist Kitchen Assistants and chefs with moving heavy equipment, ingredient deliveries, and bulk preparation tasks as directed.
• Ensure the goods receiving area and kitchen back dock are kept clean and organised at all times.
• Assist with the staff canteen — cleaning, equipment washing, and area maintenance as directed.
• Carry out any other reasonable stewarding or cleaning task assigned by the Sous Chef or Head Chef.

Requirements:

• Minimum of WAEC/NECO or equivalent.
• No prior experience required — full on-the-job training will be provided.
• Physical fitness — the role involves standing, lifting, bending, and active movement throughout every shift.
• Genuine commitment to cleanliness and hygiene.
• Clean conduct record.

Preferred:

• Prior experience in a kitchen stewarding, cleaning, or catering support role.
• Basic knowledge of kitchen hygiene, chemical handling, and food safety.
• Familiarity with commercial dishwashing machines.
• Hardworking and physically resilient — stewarding is one of the most physically demanding roles in the kitchen.
• Meticulous about cleanliness — does not cut corners on cleaning standards even under time pressure.
• Reliable and punctual — the kitchen’s hygiene standards depend on the steward being present and working throughout every shift.
• Follows instructions correctly and asks for clarification when uncertain.
• Works efficiently and independently once assigned a cleaning schedule.
• Safe with chemicals and equipment — understands that incorrect chemical use creates serious hazards.

KPIs:

• Availability of clean equipment throughout service — no chef waiting for clean pots or pans.
• Kitchen cleanliness scores — assessed through Head Chef and QC Manager inspections.
• Cleaning schedule completion — all tasks are signed off on the cleaning log every shift.
• Waste management compliance — correct segregation and timely removal throughout service.
• HACCP hygiene audit results — zero critical findings attributable to stewarding failures.
• Banqueting equipment readiness — all serviceware cleaned and available before every event.
• Attendance and punctuality record.

Working Conditions:

• Physically demanding role involving extended periods of standing, bending, lifting heavy equipment, and working in wet, hot, and steam-filled conditions throughout every shift.
• Rotational shifts, including early mornings, late nights, split shifts, weekends, and public holidays, are standard.
• Exposure to hot water, steam, slippery floors, and cleaning chemicals — correct PPE, including non-slip safety footwear, rubber gloves, and apron, must be worn at all times.
• The Kitchen Steward is the last line of hygiene defence in the kitchen — the cleanliness of the environment and equipment directly affects food safety and the hotel’s reputation.