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Kitchen Steward / Pomoćni radnik u kuhinji

Montenegro·Tivatmid

OtherSteward

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Quick Summary

Overview

The Chedi Luštica Bay is the first of seven hotels within the beautiful Luštica Bay. Set on the front line of the marina, it provides a unique experience of waterfront living.

Technical Tools

OtherSteward

Responsibilities

~1 min read

The Chedi Lustica Bay was born out of a desire to celebrate an active, healthy lifestyle: to experience the beauty our peninsula's nature has to offer, to build community, to engage with locals and fellow travellers, to work and enjoy new adventures.

Culinary - Stewarding Department

Reporting to: Chief Steward

Responsibilities

~2 min read

→Maintains a high standard of all hygiene and sanitation in his/her respective kitchen or outlet, according to the instructions and standards required and provided by the Company
→Achieves the highest hygiene standard through strict adherence to hygiene and sanitation rules and full understanding of the FSMS guidelines
→Ensures the water temperature and chemical levels are appropriate for cleaning
→Assisting other team members in preparation of buffet by transporting and ensuring adequate stock and also by locating, moving and storing of banquet operational equipment
→Checks and ensures the proper use of chemicals and washing accessories
→Assists in stock take of equipment and other items as required
→Ensures that items required for service are clean and available when needed
→Takes all necessary actions to reduce loss of silverware or flatware
→Cleans and maintains floors and walls in the kitchen and dish washing area by following departmental SOPs
→Ensures all food holding and transport equipment are in a working order
→Ensures the availability of clean dishes and silverware in staff canteen
→Cleans and maintains the area of staff canteen
→Carries out general cleaning as directed to include sweeping, mopping, washing, emptying of all thrash cans and boxes accordingly
→Cleans and sanitizes pots, pans, utensils and other minor equipment routinely used in the kitchen
→Prepares monthly reports on shortages in silverware and other kitchen equipment
→Fully understanding of appropriate HACCP standards

Elementary or high school
1 year experience on similar positions is an advantage
Basic in English – written and verbal
Ability to speak, read, analyse, and interpret standard of performance manuals, technical procedures, manuals or statutory regulations.
Organizational skills