Stewarding

The Stewarding Attendant is responsible for maintaining the highest standards of cleanliness, hygiene, sanitation and organisation within all kitchen, stewarding and back-of-house Food & Beverage areas.

The position ensures that all plates, crockery, cutlery, glassware, pots, pans, utensils, kitchen equipment and working areas are properly cleaned, sanitised, stored and readily available for operations.

The Stewarding Attendant is expected to work in accordance with Shanti Maurice Resort & Spa standards, SGS requirements, hygiene procedures, health and safety standards and departmental SOPs, while supporting the smooth operation of the Kitchen and Food & Beverage departments.

2. KEY DUTIES & RESPONSIBILITIES

A. Cleaning, Washing & Sanitation

• Clean, wash and sanitise all plates, crockery, cutlery, glassware, pots, pans, trays, utensils and kitchen equipment.
• Ensure all items are properly washed, rinsed, sanitised and dried before being returned to operational use.
• Operate dishwashing machines, glass washers, pot-washing equipment and other stewarding equipment correctly and safely.
• Ensure dishwashing machines and washing areas are cleaned and maintained throughout the shift.
• Clean and sanitise floors, walls, drains, sinks, work surfaces, shelves, storage areas, trolleys, bins and other kitchen areas.
• Maintain all stewarding areas in a clean, dry, organised and safe condition.
• Carry out daily, weekly and periodic deep-cleaning programmes according to established schedules.
• Ensure no accumulation of grease, food residue, dirt or waste in kitchen and stewarding areas.
• Ensure all cleaned items are correctly stored and protected against contamination.

B. SGS, Hygiene & Quality Standards

• Comply with all applicable SGS hygiene, sanitation and food-safety standards adopted by the resort.
• Maintain the required level of cleanliness in preparation for SGS inspections and audits.
• Follow all cleaning schedules, hygiene checklists and departmental SOPs.
• Complete cleaning and hygiene records accurately where required.
• Ensure appropriate standards of personal hygiene are maintained at all times.
• Follow correct procedures to minimise and prevent cross-contamination.
• Immediately report any hygiene concern, contamination risk or non-compliance to the supervisor.
• Cooperate fully during SGS audits, hygiene inspections and internal quality inspections.
• Take immediate corrective action when requested following an inspection or audit.
• Maintain all working areas consistently at audit-ready standards rather than only preparing for scheduled inspections.

C. Kitchen & F&B Operational Support

• Ensure adequate quantities of clean plates, glasses, cutlery, utensils and kitchen equipment are available before and during service.
• Support the Kitchen and Food & Beverage teams during breakfast, lunch, dinner, banquets, functions and special events.
• Collect used crockery, utensils and kitchen equipment and ensure their prompt cleaning.
• Return cleaned equipment and utensils to their designated storage areas.
• Assist with the movement and organisation of kitchen and F&B equipment when required.
• Ensure operational areas do not experience delays due to shortages of clean equipment.
• Respond promptly to requests from chefs, supervisors and F&B operations during busy periods.
• Support other stewarding team members to ensure efficient operations.

D. Cleaning Chemicals & Equipment

• Use cleaning chemicals strictly according to established instructions and safety requirements.
• Ensure correct dilution, labelling and storage of cleaning chemicals.
• Never mix chemicals unless specifically authorised by the manufacturer's instructions and hotel procedures.
• Ensure chemicals are stored away from food and food-contact equipment.
• Use the appropriate cleaning product for each surface and item.
• Maintain cleaning equipment in good condition.
• Immediately report defective dishwashing machines, cleaning equipment or chemical dispensers.
• Avoid unnecessary use or wastage of cleaning chemicals and materials.

E. Waste Management

• Ensure proper segregation, handling, storage and disposal of waste.
• Empty bins regularly and ensure waste does not accumulate in kitchen or stewarding areas.
• Clean and sanitise waste bins after emptying.
• Maintain garbage and waste-storage areas in a clean and hygienic condition.
• Follow the resort's recycling and environmental procedures.
• Minimise unnecessary waste wherever possible.
• Report unusual or excessive waste to the supervisor.

F. Pest Prevention

• Maintain cleanliness standards that minimise the risk of pest infestation.
• Ensure food residues and waste are removed promptly.
• Keep drains, waste areas and storage areas clean.
• Immediately report any evidence of pest activity to the supervisor.
• Cooperate with pest-control inspections and treatments.
• Follow instructions issued following pest-control or hygiene inspections.

G. Breakage & Cost Control

• Handle crockery, glassware, cutlery and equipment carefully to minimise breakage.
• Report all breakages according to departmental procedures.
• Avoid unnecessary wastage of water, electricity, chemicals and cleaning materials.
• Assist in controlling stewarding operating costs.
• Report damaged, missing or defective equipment.
• Store equipment correctly to minimise damage.
• Support the resort's sustainability and environmental initiatives.

H. Health & Safety

• Follow all hotel health and safety procedures.
• Wear appropriate Personal Protective Equipment (PPE) when handling chemicals, waste or cleaning equipment.
• Use wet-floor signs whenever required.
• Immediately clean spillages and remove potential slip or trip hazards.
• Report unsafe equipment or working conditions immediately.
• Handle broken glass and sharp objects using the correct safety procedures.
• Ensure passageways, emergency exits and working areas remain unobstructed.
• Participate in required health and safety training and emergency procedures.

I. Personal Hygiene & Grooming

• Maintain excellent personal hygiene at all times.
• Wear the complete uniform and required PPE correctly.
• Maintain professional grooming standards in accordance with Shanti Maurice Resort & Spa requirements.
• Wash and sanitise hands regularly according to hygiene procedures.
• Immediately report any condition that could affect safe working practices in accordance with hotel procedures.

J. Teamwork & Resort Standards

• Maintain positive working relationships with Kitchen, F&B Service, Housekeeping, Engineering and other departments.
• Demonstrate teamwork and assist colleagues during busy operational periods.
• Follow instructions from the Executive Chef, Chief Steward and departmental supervisors.
• Maintain punctuality, regular attendance and professional discipline.
• Attend departmental meetings, briefings and training sessions when required.
• Respect hotel property, equipment and facilities.
• Maintain confidentiality and professional behaviour.
• Comply with all Shanti Maurice Resort & Spa policies, SOPs and standards.
• Perform any other reasonable duties assigned by Management according to operational requirements.

3. QUALIFICATIONS & EXPERIENCE

• Previous experience in Stewarding, Kitchen, Food & Beverage or cleaning operations is preferred.
• Previous experience within a 4- or 5-star hotel or resort would be an advantage.
• Knowledge of professional cleaning and sanitation procedures.
• Knowledge of SGS hygiene and sanitation standards would be an advantage.
• Basic knowledge of professional cleaning chemicals and their safe use.
• Ability to operate dishwashing and stewarding equipment.
• Ability to understand and follow cleaning schedules, hygiene checklists and instructions.
• Ability to work effectively in a physically demanding operational environment.
• Flexible to work shifts, weekends and public holidays according to operational requirements.

4. KEY COMPETENCIES

• High standards of cleanliness and hygiene.
• Strong attention to detail.
• Understanding of SGS standards and audit requirements.
• Teamwork and cooperation.
• Reliability and punctuality.
• Ability to work efficiently under pressure.
• Health and safety awareness.
• Good organisation and time management.
• Careful handling of hotel equipment.
• Cost and waste awareness.
• Positive and professional attitude.
• Flexibility according to operational needs.
• Commitment to maintaining 5-star resort standards.