The steward reports to the steward supervisor and to the
steward manager. His main obligations are to provide the utmost customer
satisfaction by providing excellent standard of service by complying with the
rules and regulations of the restaurant as well as promote professionalism in
the work area.
In providing customer satisfaction, he has to always
communicate with the guests in a very respectful and courteous manner. This
attitude, however, is not necessarily for the guests alone, but he should also
extend the same courteous manner to his coworkers. The steward is a
member of the whole restaurant's team, so he has to be a team player all the
time.
When it comes to individual duties and obligations, the
steward has to make sure that he is following the rules, policies, and
regulations set by the restaurant management. Aside from this, he also
has to carry out the duties and responsibilities given by his department.
Here are the duties of a steward:
The steward is responsible for all kitchens operating
equipment, so for this reason, he has to have good understanding of how each
equipment or unit works. He also has to have good knowledge on how to
appropriately operate the machine and how to check the integrity of the
machine.
There are safety standards as well as policies and
procedures when it comes to fire and accidents. The steward should
understand and be aware of these at all times.
There are cleanliness and sanitation standards as well as
policies and procedures, so it is the steward's duty to follow them well.
This includes clean uniform, good personal hygiene, pleasant personal
appearance, etc.
Because there are work shifts, the steward has to be very
punctual and should always arrive on time for work. He should also always
arrive for his shift in complete uniform. For some reason that he will be
late or will not be able to work for the day, it is his responsibility to
advice the steward supervisor. He should always remember that he is going
to take over the responsibilities and duties of the previous shift, so if he is
late or absent, it could mean an interruption of the kitchen's smooth flow.
The
steward is responsible for the maintenance of cleanliness, sanitation, and
hygiene of all parts, areas, machines, equipments, units, items, etc. of the
kitchen.
This includes but is limited to the following:
a. Cleaning of receiving areas.
b. Cleaning of the kitchen floors, walls, ceilings, windows,
doors, glass panes, dividers, walk-in cold storage room and chillers, pantries,
rest rooms, etc.
c. Cleaning and maintenance all kitchen equipments and
units such as the dishwashing machine, refrigerators, freezers, chillers, deep
fryer, ice machines, soda machines, coffee maker, juice and water dispensers,
etc.
d. Cleaning of kitchen hoods and its filers, shelves,
cabinets, trolleys, counters, tables, etc.
e. Cleaning, washing, and sanitizing of kitchen items
such as dinnerware, silverware, glassware, bowls, cups, pots, pans, crockery, cooking
utensils, kitchen measuring cups and spoons, etc.
f. Cleaning and washing of cleaning materials such as
buckets, mops, cloths, sponges, brushes, dust pans, etc.
g. Disposing of garbage and cleaning of garbage cans as well
as garbage area properly, including the dumpster area.
h. Polishing and buffing of all silver and bronze items as
well as copper items
