مشرف ستيوارد

Marriott International

General Kitchen

• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Assist with Banquet plate-ups.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

Sanitation and Maintenance

• Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
• Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.
• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing (such as floors, equipment, drains, walls, surfaces, doors, lights, and trashcans).
• Direct and assist Stewards in order to make clean up a more efficient process.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Food Safety

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as Dubai Municipality standards.
• Follow guidelines and checklists related to PIC (Person in charge)
• Support initiatives related to food safety. Report any guest complaints or other issues related to food safety to the culinary management.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Maintain any documents and records related to food safety

Stocking/Receiving

• Rotate stock (e.g., plates, glasses, hotboxes) bringing wares from storage bin or areas into kitchen.

Kitchen Tools & Equipment

• Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.

Dishwashing Activities

• Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
• Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
• Ensure clean wares are stored in appropriate areas.
• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
• Allow cleaned items to air dry.
• Spray all racked items with hot water to loosen and remove food residue.
• Sort and soak silverware.
• Rack dirty items (silverware, plate ware, etc).
• Breakdown dirty bus tubs.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
• Collect dirty pans from the cooking line and transport to pot station for cleaning.

Maintenance, Sanitation, and Cleaning Activities

• Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
• Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
• Dispose of glass in the proper containers.
• Clean and maintain loading dock areas.
• Empty full trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
• Break down cardboard boxes and place them and other recyclables in the recycle bin.
• Clean ceiling, walls, and vents in dish room.
• Organize supply rack, including pots, pans, serving spoons, utensils, etc.
• Keep sanitation closets locked and shut.