Steward – Hotel Kitchen & Banquet

About the role

Reporting to the Chief Steward, the Steward ensures the cleanliness and sanitation of all kitchen, restaurant, staff canteen and banquet areas within the hotel. The role supports the smooth operation of food‑service areas by maintaining equipment, supplies and workstations to high standards.

Key responsibilities

• Perform sanitation and cleanliness duties across kitchens, restaurants, staff canteen and banquet areas.
• Keep equipment and utensils clean, orderly and ready for use.
• Operate and maintain dishwashing equipment, monitoring chemicals and water temperature.
• Maintain the cleanliness of garbage areas and stewarding stations.
• Restock supplies, store cleaned items properly and ensure floors are free of dirt and germs.
• Report any equipment faults to senior kitchen management and follow brand policies.

Required profile

• Practical experience in kitchen operations and cleaning procedures.
• Ability to work within a diverse team in a fast‑paced environment.
• Flexible availability for rotating shifts, including mornings, evenings, weekends and public holidays.
• Willingness to work a 5‑day rotating roster.
• Minimum Matric certificate.

Required skills

• Operation and maintenance of dishwashing equipment.
• Monitoring of chemicals and water temperature.
• Effective cleaning and sanitation techniques for kitchen and banquet areas.