Steward

Gastronova Hospitality Group Corp.; Taguig; Hybrid; PHP 180,000 - 240,000; Full time

Job summary

Gastronova Hospitality Group Corp. in the Philippines is seeking a Steward to maintain the cleanliness and sanitation of the kitchen, dishwashing area, and related spaces, ensuring proper storage, cleaning, and adherence to food safety standards.

You will support kitchen personnel, manage waste disposal, replenish cleaning supplies, and report maintenance or sanitation concerns to the supervisor while upholding teamwork and professional conduct.

Qualifications

• At least a high school graduate or equivalent.
• Previous experience as a steward, dishwasher, or in a similar role is an advantage but not required.
• Knowledge of basic cleaning, sanitation, and food safety practices is an advantage.
• Physically capable of standing for extended periods, lifting supplies, and handling kitchen equipment.
• Willing to work on shifting schedules, weekends, and holidays, as required.
• Willing to be assigned to the BGC branch or Commissary (Pasay), depending on operational requirements.
• Hardworking, reliable, organized, and able to work effectively in a team.

Responsibilities

• Maintain cleanliness and sanitation in kitchen, dishwashing areas, and storage.
• Assist kitchen personnel in maintaining an orderly and efficient environment.
• Handle waste disposal and ensure cleaning supplies are replenished.
• Report damaged equipment, maintenance, and sanitation issues to supervisor.
• Comply with food safety standards and workplace safety requirements.

Education

High school diploma or equivalent

Job description

I. JOB SUMMARY

The Steward is responsible for maintaining the cleanliness, sanitation, and organization of the kitchen, dishwashing area, and other designated workspaces. The role ensures that kitchen equipment, utensils, tableware, and other operational items are properly cleaned, sanitized, and stored in accordance with company standards, food safety regulations, and Maison Ladurée's commitment to excellence.

II. DUTIES AND RESPONSIBILITIES

1. Cleaning and Sanitation

• Wash, clean, and sanitize dishes, glassware, cutlery, kitchen utensils, pots, pans, and other equipment.

• Maintain the cleanliness and sanitation of kitchen areas, dishwashing stations, floors, walls, and storage areas.

• Ensure that cleaning and sanitation procedures comply with company policies and applicable food safety standards.

2. Kitchen Support

• Assist kitchen personnel in maintaining an orderly and efficient working environment.

• Ensure that clean utensils, equipment, and other kitchen items are readily available when needed.

• Assist with the proper handling, sorting, and disposal of waste.

• Replenish cleaning supplies and report shortages to the immediate supervisor.

3. Equipment and Inventory Care

• Handle kitchen equipment, utensils, and cleaning materials properly to prevent damage or loss.

• Store cleaned items in their designated areas.

• Report damaged equipment, maintenance concerns, and sanitation issues to the immediate supervisor.

4. Food Safety and Workplace Compliance

• Observe proper hygiene, sanitation, and safety practices at all times.

• Follow company procedures for the use, storage, and handling of cleaning chemicals.

• Comply with established food safety standards and workplace health and safety requirements.

5. Other Responsibilities

• Assist with kitchen preparation and other operational tasks as assigned by the immediate supervisor.

• Maintain professionalism, teamwork, and discipline while performing duties.

• Perform other related tasks reasonably assigned by management.

III. QUALIFICATIONS

• At least a high school graduate or equivalent.

• Previous experience as a steward, dishwasher, or in a similar role is an advantage but not required.

• Knowledge of basic cleaning, sanitation, and food safety practices is an advantage.

• Physically capable of performing duties that involve standing for extended periods, lifting supplies, and handling kitchen equipment.

• Willing to work on shifting schedules, weekends, and holidays, as required.

• Willing to be assigned to the BGC branch or Commissary (Pasay), depending on operational requirements.

• Hardworking, reliable, organized, and able to work effectively in a team.

IV. WORKING CONDITIONS

• Work is primarily performed in kitchen, dishwashing, storage, and other designated operational areas.

• The role may involve exposure to heat, moisture, cleaning chemicals, and wet floors.

• Compliance with prescribed uniforms, personal hygiene requirements, and workplace safety procedures is mandatory.

V. PERFORMANCE EXPECTATIONS

The Steward is expected to:

• Maintain cleanliness and sanitation in assigned work areas.

• Ensure proper cleaning, handling, and storage of kitchen utensils and equipment.

• Complete assigned duties accurately and within required timelines.

• Comply with company policies, food safety standards, and occupational safety requirements.

• Demonstrate reliability, teamwork, and a professional attitude.