As a Kitchen Steward, you are responsible for maintaining cleanliness, hygiene, and organization in the kitchen and back-of-house areas. You play a key role in supporting smooth kitchen operations by ensuring all kitchen equipment, utensils, crockery, and working areas are cleaned and maintained to the highest standards.

Your work ensures the kitchen team can operate efficiently.

What on Earth Will You Do?

• Wash, clean, and sanitize all kitchen equipment, utensils, crockery, cutlery, and glassware.

• Operate dishwashing machines safely and ensure correct cleaning procedures are followed.

• Ensure all cleaned items are properly stored and ready for kitchen and service use.

• Maintain cleanliness of dishwashing areas, sinks, drains, and workstations.

• Clean and maintain kitchen floors, walls, work surfaces, storage areas, and waste areas.

• Ensure garbage and waste are disposed of properly and regularly.

• Support kitchen cleanliness throughout service to maintain hygiene standards.

• Follow cleaning schedules and ensure tasks are completed as assigned.

• Assist the kitchen team by ensuring continuous availability of clean tools and equipment during service.

• Support the setup and breakdown of kitchen areas before and after service.

• Assist with moving supplies, equipment, and deliveries as required.

• Support events and special functions with additional cleaning and operational support.

• Follow waste separation procedures and support recycling and sustainability practices.

• Reduce waste by handling equipment carefully and minimizing breakages.

• Ensure proper disposal of food waste, glass, and other materials in line with procedures.

• Ensure all property safety, health, and service regulations are followed consistently.

• Maintain a clean, safe, and welcoming environment in all working areas.

• Remain flexible and adaptable, stepping in wherever needed to support operations.

• Perform additional duties as assigned by management.

• Handle, transport, wash and store delicate glassware, crockery, cutlery and service equipment according to approved procedures to minimise damage.

• Follow labelled storage locations, equipment handling procedures and issue-and-return instructions established by the Chief Steward.

• Report damaged or missing OS&E immediately and record breakages according to the approved process.

• Use cleaning chemicals only as trained, following approved dilution, labelling, personal protective equipment and storage requirements.

• Complete assigned dishwasher operating and temperature checks, and report any unsafe or faulty equipment promptly.