Job Summary
Complete basic/ normal cleaning projects as well as special cleaning projects as assigned and following hotel specifications and standards. Clean and maintain equipment and dishwashing/ kitchen/ cafeteria/ compactor/ storage areas. Assist in other Stewarding functions as assigned.
Key Duties and Responsibilities
Use correct cleaning chemicals for designated items, according to Health and Safety regulations and hotel requirements.
Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies.
Clean designated equipment, sinks, service areas, walls, floors, kitchen/ cafeteria/dumpster/compactor areas as assigned, following all departmental procedures and sanitation requirements.
Inspect the cleanliness and condition of all washed equipment and areas; clean items not meeting standards.
Store cleaned equipment in designated areas.
Handle all wares carefully to prevent breakage and loss.
Monitor usage of chemicals to maximize consumption.
Maintain cleanliness and working condition of garbage disposal and grease traps.
Maintain cleanliness and organization of work areas throughout shift.
Stock kitchen lines, restaurant service areas and buffet line with designated cleaned wares, utensils and equipment.
Clean spills in kitchen and work areas immediately.
Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
Transport garbage containers from kitchen and work areas to dumpster; empty and clean according to standards. Adheres to recycling regulations.
Clean garbage compactor and area as assigned.
Report any damages, maintenance problems or safety hazards to the supervisor.
Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
Organize and restock work areas for next shift as specified in departmental standards.
Work with chemical and machine repair personnel to repair machine, improve quality or standards, increase productivity or capacity of machine.
Complete job functions of other departmental positions as assigned.
Assist in plating up banquet meals. Assist in inventories as assigned.
Perform special cleaning projects as assigned.
Ensure that floors are swept and mopped. Keep floors clean dry, spills are picked up immediately using wet floor signs, dry rags, and dry mops.
Clean walls, tables, racks, sinks, floor mats and disposal area, polish stainless steel, ceilings.
Clean Ovens, hoods, filters, drains, hot boxes, steam tables, stoves, according to schedule or as specified by the Executive Chef of their respective area of responsibility.
Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, silver, pre-soaking and operation of dish machines.
Comply with attendance rules and be available to work on a regular basis according to the Roster.
Perform any other job related duties as assigned.
Skills, Experience & Educational Requirements
Ability to satisfactorily communicate in job-related English.
Ability to count.
High school graduate or equivalent vocational training.
Previous experience in janitorial/ cleaning position.
Familiarity with proper sanitation regulations.
Knowledge of proper chemical handling.
Ability to perform duties with attention to details, speed, accuracy, follow-through and cooperativeness and be able to follow directions.
Ability to adapt to meet priority changes of work flow or requirements.
Ability to operate designated machinery and remains alert while operating it.
Ability to exert physical effort in transporting equipment and wares and withstand high temperatures, moisture and noise levels in work areas.
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