Steward

1. Dishwashing & Cleaning
   

   • Ensure all crockery, cutlery, glassware, and kitchen equipment are washed, sanitized, and stored correctly.
     

   • Maintain cleanliness in the dishwashing area and all kitchen sections.
     

   • Assist with deep cleaning of kitchen equipment and workstations as scheduled.
     

2. Support to Kitchen & Service Teams
   

   • Deliver clean items to the kitchen and service areas promptly.
     

   • Replenish service stations with clean dishes, utensils, and glassware during busy operations.
     

   • Provide support during large events by ensuring adequate clean wares are available and by helping with event setup and breakdown.
     

3. Waste & Inventory Handling
   

   • Properly dispose of kitchen waste and ensure garbage is segregated as per hotel policy.
     

   • Assist in checking inventory of cleaning supplies and report shortages in a timely manner.
     

4. Teamwork & Communication
   

   • Work effectively as part of the stewarding team and with kitchen and service teams.
     

   • Ability to follow instructions and maintain a positive, can-do attitud​e.
     

   • Communicate clearly and respectfully with team members and supervisors.
     

5. Safety & Hygiene Compliance
   

   • Strictly follow health and safety protocols.
     

   • Report any equipment malfunction, breakage, or safety hazard to the steward supervisor or chef on duty.
     

Requirements

1. Educational Background
   

   • KCSE certificate or equivalent.
     

   • Certificate or basic training in Food & Beverage Operations or Hospitality is an added advantage.
     

2. Work Experience
   

   • Minimum of 2 years’ experience in a hotel or high-volume restaurant setup, preferably in a stewarding or kitchen support role.
     

   • Experience working in banquet/event settings with large guest numbers (up to 300 pax) is desirable.
     

3. Technical Skills
   

   • Strong understanding of kitchen hygiene and sanitation standards (knowledge of HACCP or similar practices is a plus).
     

   • Familiarity with the use of industrial dishwashing machines and cleaning chemicals.
     

   • Ability to handle, clean, and organize kitchen utensils, equipment, and storage areas efficiently.
     

   • Basic knowledge of waste segregation, recycling, and environmentally friendly practices in kitchen operations.
     

4. Physical Requirements
   

   • Must be physically fit to lift heavy equipment, stand for long periods, and handle a fast-paced working environment.
     

   • Ability to work in hot, humid, and noisy environments typical of busy kitchens.