Steward

ACCOR; United Arab Emirates; On-site; AED 67,000 - 100,000; Full time

Job summary

ACCOR in the United Arab Emirates is seeking a Stewarding Attendant to contribute to memorable Food & Beverage experiences. You will assist in executing cleaning, hygiene, and safety standards across kitchen and stewarding areas, supporting chefs and front‑of‑house teams.

You will manage sections, roster shifts, and teams of stewards, while maintaining HACCP compliance and inventory. The role requires flexibility, teamwork, and the ability to work unsupervised when needed.

Qualifications

• Organized and team-oriented work style.
• Commitment to clean and safe work environments.
• Understanding of food safety and hygiene requirements.

Responsibilities

• Manage sections, plan rosters, shifts, and stewards to ensure smooth operations.
• Maintain cleanliness, hygiene, and safe working practices across kitchen and stewarding areas.
• Support chefs and front of house staff with cleaning requests and equipment handling.
• Train and develop stewards to adhere to correct working practices and safety standards.
• Maintain HACCP records and monitor inventory of equipment and consumables.
• Follow hotel standards and procedures for safety, sanitation, and waste management.

Skills

Organized

Team player

Food safety

Hygiene knowledge

Job description

Stewarding Attendant

Do you have a heart to serve and love being part of a team As Stewarding Attendant you will assist in the execution of memorable Food amp Beverage experiences for our guests

What is in it for you

Operations

• The ability to manage sections plan rosters shifts and teams of stewards in order to achieve a smooth safe and hygienic environment in accordance with the business demands and cost control measures
• The ability to work together with all staff harmoniously
• To have thorough knowledge of the use of all operating equipment and cleaning process
• To be aware of and implement the hotel hygiene and sanitation standards and procedures
• To be aware of the hotel fire and life safety standards and procedures
• Ensure cleanliness and order of all stewarding stores
• The ability to follow clean as you go policy and keep work area clean at all times
• To wear uniforms according to Accor standards
• The ability to be able to work unsupervised
• The ability to be able to be flexible to the business demands and working hours
• The ability to be able to work in another area when needed and take part in cross training when directed
• To ensure all stewards follow safe working practices especially when working with chemicals
• Practice economy of supplies consumables electricity and water whenever possible
• Co-operate and work as a team
• Support the chefs and front of house staff in any cleaning requests
• Prepares adequate and appropriate equipment for projected F amp B needs
• Ensure that equipment is replaced in the correct areas after usage
• To control and record any breakages in accordance with the hotel policy
• Kitchen overnight deep cleaning
• Ensure that floors walls and all surfaces are to be maintained and kept clean in the kitchen and back of house areas
• All Kitchen equipment cleaning
• Report any maintenance and faulty equipment
• Cleaning of ice machines
• Cleaning of shelves and filters
• Silver bronze copper polishing
• Washing of dirty F amp B operating equipment
• Dishwashing process maintenance of the equipment
• Handling and cleaning of equipment trolleys
• Garbage disposal and recycling following the correct procedures
• Using the correct procedures according to hotel standards
• Using correct cleaning agents and quantities appropriate for the designated uses
• Using the correct type of cleaning equipment appropriate for the designated uses
• Proper handling amp storing of equipment e g appropriate temperature control of machinery
• Assist in any other functions amp areas as informed by the Executive Chef or Executive Sous Chef
• To train and develop the stewards so they adhere to the correct working practices
• To ensure all stewards are working in accordance to all municipality regulations
• To manage record and monitoring pest control procedures
• Breaks and meals as laid down in the LSOP 2 x 15 min and 1 x 30 min for lunch and dinner depending on hours of work
• Follow all kitchen regulations as outlined and directed
• Swipe in and out has to be done in uniform not before getting changed

Administration

• Maintain all records in a timely and accurate manner
• The ability to ensure all HACCP and records are in order and up to date
• The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible
• The ability to respond properly in any hotel emergency or safety situation
• The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise
• The ability to sign acceptance for tools knives uniforms etc and will pay back to the company for any loss or damage of said equipment
• Fill out the appropriate log sheets according our standard on a daily base
• Be aware of accident prevention and help enforce safe work habits
• Zero accidents is our goal
• No heartist to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria
• Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef
• Aiding engineering and the Executive Chef in maintenance and engineering contracts
• To keep an updated and complete inventory of all related equipment s and consumables
• Any violation of the above mentioned rules will be subject to disciplinary action

Qualifications

• Your experience and skills include Organized and a great team player
• Passionate about maintaining a clean and safe working environment
• Understanding of food safety and hygiene