Steward - Six Senses Douro Valley

As Steward, I fully comprehend the vision of Six Senses Douro Valley to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests.

I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes playing an active role and participating regularly in our Mission Wellness activities. 

As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Food & Beverage department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products. 

Sustainability is at the core of everything we do at Six Senses. I will ensure to follow all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging. I will maintain a harmonious and sensitive approach to our environment and cultural surroundings.

In particular, I will monitor sorting of food and material waste for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering. 

I will deliver Out of the Ordinary experiences that harmonizes with our brand values and combine quirky element of surprise to take any regular moment and craft it into a beautiful memory.

In this role, I will behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.

My duties and responsibilities will include:

• Soak, pre-wash and wash all food & beverage operating equipment according to the standards set by the chief steward 
• Distribute all clean equipment to assigned shelving. 
• Keep dishwashing machine in a clean and functional state, reporting any apparent defect to supervisor. 
• Keep dishwashing ware and all cleaning equipment (e.g. Mop buckets) clean, tidy and hygienic at all times. 
• Keep the respective pot washing area, walk-in/reach-in refrigerators/kitchen floors and kitchen equipment clean at all times. 
• Ensure that all kitchen equipment and utensils such as pots, pans, etc. Are always clean and ready for use. 
• Separate soiled china and stainless steel/iron ware. 
• Scrape food scraps from pots and pans. 
• Soak pots and pans in warm water. 
• Check washing area before using it. 
• Wash pots, pans, etc. And place them upside down on other side. 
• Sort out clean pots, pans and other equipment. 
• Clean wash tank, mop and equipment used. 
• Receive, collect and prepare soiled pots, pans for washing. 
• Check and set up pot washing area. 
• Wash pans, pots and other equipment. 
• Clean pot washing equipment and working area. 
• Cleaning of kitchen floor area, walk-in and reach-in refrigerators in connection with the respective Senior Section Head in-charge. 
• Report any maintenances faults following the required steps. 
• Maintain a high standard of personal appearance, grooming and hygiene.
• Knowledge of all safety, security and emergency procedures related to my position in line with brand and statutory requirements.
• Ensure the privacy of guests, partners and residential owners, I will apply an extra level of protection to any sensitive personal data and use confidential information only to perform my job.
• Ensure all equipment of the department is kept clean and in good working condition.
• Attend meetings and training as required.
• Knowledge and strict adherence to LQA standards.
• Perform any additional tasks given to me by supervisor/management.

To execute the position of Steward, I have the legal right to work in Portugal, speak Portuguese as well as having the required qualifications, technical skills and experience in a similar or greater role in luxury hotels. I possess a minimum secondary school education or vocational / technical certification in hospitality and more than one year’s experience in a similar hotel operational role. 

Technical skills include familiar with food and hygiene codes, and various hotel systems including operation knowledge of dish washing machine.