Housekeeper

Description

POSITION PURPOSE:

The objective of this role is to clean, categorize and convey cutlery and dishware to different dining areas in the hotel while managing an organized and efficient workstation. As required, hurry up the supply of cleaned utensils and dishes to the cook line and other relevant corners of the hotel's Food & Beverage department.

ESSENTIAL FUNCTIONS:

1. Inspect raw materials, ingredients, and supplies for quality and quantity before use. Use standard recipes and minimize waste to maintain cost-effectiveness. Store food in specified containers at specified temperatures to preserve freshness and minimize the risk of contamination.

2. Transfer the clean dishes from the machine to a storage area, stack and sort them based on their type, and then deposit them in their respective places.

3. To maintain cleanliness within the kitchen and dish area, it is important to empty garbage cans as needed. The floor, walls, and counter areas must adhere to the guidelines provided by the resort's standards, as well as the health department's regulations.

4. Move soiled utensils to the washing region and transport unused Queen Mary trolleys back to the bus location, for events outside.

5. Carry out routine cleaning tasks assigned by the supervisor in accordance with the hotel's health and hygiene policies using commonly used cleaning products.

6. Keep your working environment clean and efficient by wiping down the counters and preparation stations on a regular basis.

7. Replenish the inventory in the restocking zone.

8. Keep your work environment clean and in good condition to promote efficiency and productivity.

9. Always ensure that you follow the safety requirements for handling the cleaning solutions provided. Be conscious of wet flooring, hazardous chemicals, and other potential dangers in the kitchen area.

10. Assist with transporting and rearranging kitchen appliances such as dish storage racks and food carts under the guidance of the supervisor.

11. Offer assistance for serving food in large event settings.

12. Allocate designated areas for equipment stations to allow the service staff to perform their tasks efficiently.

13. The installation of bus stations in service corridors may enhance operations.

14. Use event itinerary to estimate necessary equipment.

15. Offer your help to the dishwashing and service staff to ensure a smooth operation.

16. Carry out additional responsibilities as designated.

POSITION REQUIREMENTS:

1. Company implements positive preventive maintenance procedures and standard operating procedures to ensure the highest levels of sanitation and safety are attained and maintained.

2. In the kitchen, job scope ranges across various sections, and certain segments could produce elevated noise levels as a result of machinery, discussions, and other surrounding sounds. Additionally, it is expected to encounter frequent interruptions whereby swift shifts between activities are necessary.

3. Capability to tally the service ware to verify that the wait staff possesses the correct number.

4. This work necessitates moving weighty materials weighing up to 75 pounds, using methods such as pushing, pulling, or transporting them through busy areas. Moreover, it requires individuals to move objects that weigh about 50 pounds for limited distances.

5. Aptitude to stay relaxed during demanding situations. The job setting is fast-paced, with a lot of noise and frequent disturbances. The work area may also be confined.

6. Prior knowledge not a must.

7. Having a fundamental command of the English language is desirable.

Equal Opportunity Employer