Kitchen Steward - Holiday Inn Singapore Little India

JOB OVERVIEW
Supports the food and beverage operation by cleaning and maintaining kitchen equipment and the premises whilst maintaining hygienic standards and practices.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:

•  Be you – by being natural, professional and personable in the way you are with people
•  Get ready – by taking notice and using your knowledge so that you are prepared for anything
•  Show you care – by being thoughtful in the way you welcome and connect with guests
•  Take action – by showing initiative, taking ownership and going the extra mile
 

JOB OVERVIEW

PEOPLE:
•    Attend to all briefings
•    Participate in training

GUEST EXPERIENCE:
•    Prepares kitchen equipment for use
•    Assists with checking and receiving goods
•    Store goods
•    Maintain storage areas 
•    Clean and store equipment
•    Clean premises
•    Handle waste and linen
•    Clean the kitchen and equipment

RESPONSIBLE BUSINESS:
•    Maintain a hygienic kitchen
•    Maintain personal hygiene

•    Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and        within OH&S guidelines
•    Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
•    Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and       sensibly
•    Initiate action to correct a hazardous situation and notify supervisors of potential dangers
•    Log security incidents and accidents in accordance with hotel requirements
 

ACCOUNTABILITY
This position is responsible for supporting the food and beverage operation by cleaning and maintaining kitchen equipment and the premises whilst maintaining hygienic standards and practices. This is done under the direction of the Director of Food and Beverage and the Executive Chef or delegate, and within the limits of established Inter Continental Hotels Group Policies and Procedures.

QUALIFICATIONS AND REQUIREMENTS

Completion of Primary Education. No experience required.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write basic English.