![]() Report unusual situations to your supervisor (leaks, broken items etc.).Double-check your schedule for the next day.Always check with your supervisor before leaving the premises.Always leave a clean area to the next person (clean and empty dishmachine, empty garbage cans, empty bottle crates etc.).When doing garbage, make sure to leave a clean area.When lifting & moving equipment, do it the right way only.Collect tarnished silverware and hand it in to your supervisor.Keep kitchens, dish area, walk-ins, halls and stairs swept andmopped when needed or requested.Clean switzers, kettles and deep fryers when needed or requested.Provide equipment for kitchens, room service, banquets, restaurant and bars at all times.Check garbage cans and change bags when needed or requested.Maintain all dish machines (water, chemicals and cleanliness).Check and refill all kinds of dispensers (soap, gloves, napkins, etc.).Sweep and mop all floors in kitchens or in back of the house area.Do not operate any machine without following the safety procedures and without wearing the right equipment (dust mask, goggles, gloves etc.). ![]() Properly operate all machines in the house (boxing machine, burnishing machine, glass crusher machine, all dish machines, etc.).Achievement of employee satisfaction and loyalty goals.To achieve the hotel’s international goals, food and beverage goals, stewarding goals, customer satisfaction and clean, sanitized kitchens. Executive Steward or Assistant Executive Steward ![]()
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