Under the general guidance and supervision of the Chief Steward and Executive Chef de Cuisine, and within the limits of established Outrigger Resort policies and procedures contributes to all aspects of the stewarding and kitchen operation.

Qualifications:

•  Previous experience in stewarding/dishwashing would be beneficial.
• Previous experience in food preparation and service would be an advantage.
•  Previous experience in 5 star hotels and / or resorts would also be beneficial.
•  Able to display good personal skills and knowledge of the industry and be able to learn and grow in this role.

Duties and Responsibilities:

      Be punctual and on time to commence shifts.  Be responsible for ensuring that a professional appearance is portrayed at all times.

      Assist and work together as part of a team with work colleagues, creating and maintaining a harmonious work environment.

      Responsible for the general cleaning procedures and general cleanliness of all food and beverage outlets within the department.

      Be flexible with working hours and rostered days off to conform to the business.

      Ensure that all crockery and cutlery items are cleaned to an excellent level.

      Ensure all pots, pans and machinery items are properly cleaned and sanitised to an excellent level.

      Clean, sweep and hose entire kitchen floor area after kitchen service and ensure that all scraps are picked up.

      Ensure that all rubbish and boxes are disposed of properly and that any spoilage is cleaned up.

      Help with the service and preparation of food items as directed by the Executive Chef or Executive Sous-Chef.

      Restock plates to work stations as directed

      Ensure all liquid spillages are cleaned up as soon as possible

      Ensure all safety procedures are followed at all times

      Ensure correct levels of cleaning supplies are maintained so that shortages do not occur