Steward

Sun International; Bloemfontein; On-site; ZAR 67,000 - 100,000; Full time

Job summary

Sun International is seeking a Kitchen Steward to maintain clean and organised kitchen areas in line with standards. Responsibilities include cleaning equipment, tracking breakages, end-of-day dishwasher tasks, and waste disposal.

The role requires basic kitchen health & safety knowledge and a willingness to support outlets as needed. The candidate should have Grade 12 (or Grade 10 with experience) and be prepared for shifts and physical work in a busy environment.

Qualifications

• Grade 12 or Grade 10 with minimum 2 years relevant steward experience.
• Exposure to kitchen environment is an advantage.

Responsibilities

• Keep kitchen areas clean, maintained and organised.
• Clean and maintain all food and beverage equipment.
• Record breakages and manage waste disposal.
• Complete day-end dishwasher maintenance.
• Interact with guests and provide professional service where applicable.
• Follow health, safety, hygiene and environmental regulations.

Skills

Customer focus

Ownership

Accountability

Continuous improvement

Team player

Clear communicator

Problem solving

Time management

Verbal communication

Education

Grade 12 preferred or Grade 10 with 2 years steward experience

Tools

Basic computer skills

Cleaning techniques

Job description

Job Purpose

Responsible for ensuring the kitchen areas are clean, maintained and organised at all times according to Sun International’s operational excellence standards and procedural compliance.

Key Performance Areas

• Ensure all food and beverage equipment is clean and in good working order.
• Check all chemical levels and inventory for cleaning
• Set up stations and ensure crockery and hollowware are stored correctly Record any breakage.
• Complete day-end dishwasher maintenance.
• Clean all soiled equipment items.
• Dispose of all broken items in the proper area.
• Remove trash and waste
• Clean, sanitize and close workstations.
• Understand and conduct all tasks in line with F&B standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
• Use and store operating equipment in line with specifications and safety regulations
• Resolve or report on any anomalies to the required standards
• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary
• Knowledge of standardised work routines and methods, general facts and information
• Use of simple equipment, machines and materials
• Skills acquired through on-the-job training
• Planning is generally on a short-term and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain either requesting or providing information
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.
• Thinking is within detailed standard practices and supervision is available when dealing with challenges
• Considers all the facts, options and possible outcomes prior to making decisions
• Makes a decision based on discriminating choices
• Takes ownership of special requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Provides a support service to the kitchen
• Refers problems falling outside parameters to the team leader/manager for resolution

Education

Grade 12 preferred or Grade 10 (with minimum of 2 years relevant experience as a steward)

Experience

Exposure to kitchen environment and facilities is an advantage Exposure to kitchen environment and facilities is an advantage

Work conditions and special requirements

Ability to work shifts that meet operational requirements

Physically able to move operating equipment

Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Skills And Knowledge

Behavioural

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical

• OE usage and storage
• Cleaning Techniques
• Chemical Knowledge
• Verbal Communication skills
• Basic Computer Skills

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