The steward reports to the steward supervisor and to the steward captain. His main obligations are to provide the utmost customer satisfaction by providing excellent standard of service by complying with the rules and regulations of the restaurant as well as promote professionalism in the work area.
In providing customer satisfaction, he has to always communicate with the guests in a very respectful and courteous manner. This attitude, however, is not necessarily for the guests alone, but he should also extend the same courteous manner to his coworkers. The steward is a member of the whole restaurant’s team, so he has to be a team player all the time.
When it comes to individual duties and obligations, the steward has to make sure that he is following the rules, policies, and regulations set by the restaurant management. Aside from this, he also has to carry out the duties and responsibilities given by his department.
Here are the duties of a steward:
- The steward is responsible for all kitchen operating equipment, so for this reason, he has to have good understanding of how each equipment or unit works. He also has to have good knowledge on how to appropriately operate the machine and how to check the integrity of the machine.
- There are safety standards as well as policies and procedures when it comes to fire and accidents. The steward should understand and be aware of these at all times.
- There are cleanliness and sanitation standards as well as policies and procedures, so it is the steward’s duty to follow them well. This includes clean uniform, good personal hygiene, pleasant personal appearance, etc.
- Because there are work shifts, the steward has to be very punctual and should always arrive on time for work. He should also always arrive for his shift in complete uniform. For some reason that he will be late or will not be able to work for the day, it is his responsibility to advice the steward supervisor. He should always remember that he is going to take over the responsibilities and duties of the previous shift, so if he is late or absent, it could mean an interruption of the kitchen’s smooth flow.
- The steward is responsible for the maintenance of cleanliness, sanitation, and hygiene of all parts, areas, machines, appliances, equipments, units, items, etc. of the kitchen. This includes but is limited to the following:
a. Cleaning of receiving areas.
b. Cleaning of the kitchen floors, walls, ceilings, windows, doors, glass panes, dividers, walk-in cold storage room and chillers, pantries, rest rooms, etc.
c. Cleaning and maintenance all kitchen equipments and units such as the dishwashing machine, refrigerators, freezers, chillers, deep fryer, ice machines, soda machines, coffee maker, juice and water dispensers, etc.
d. Cleaning of kitchen hoods and its filers, shelves, cabinets, trolleys, counters, tables, etc.
e. Cleaning, washing, and sanitizing of kitchen items such as dinnerware, silverware, glassware, bowls, cups, pots, pans, crockery, cooking utensils, kitchen measuring cups and spoons, etc.
f. Cleaning and washing of cleaning materials such as buckets, mops, cloths, sponges, brushes, dust pans, etc.
g. Disposing of garbage and cleaning of garbage cans as well as garbage area properly, including the dumpster area.
h. Polishing and buffing of all silver and bronze items as well as copper items.
- Because he will be using cleaning agents, the steward also has to know the proper procedures in handling them. This will include using the right amount and quantity of cleaning agents as well as using the right type of cleaning equipment.
- The steward is also responsible for reporting any loss or damage to kitchen items and units. He is to immediately report such to the stewarding office.
- There are side duties that will be assigned to him by the department, so the steward has to perform them in compliance to the rules and regulations of the management and his department.
- He is to assist his coworkers if he can, and he is to comply with the “clean as you go” policy at all times.
- Lastly, the restaurant will provide each employee with an employee handbook. It is then his duty and obligation to adhere and comply with what was written in the book.
