Stewarding Attendant – Hotel Back Kitchen

About the role

The Stewarding Attendant ensures the back‑of‑house areas of the hotel remain clean, hygienic and safe. Working closely with the kitchen and engineering teams, you will manage daily cleaning, waste handling and equipment upkeep to support smooth food‑service operations.

Key responsibilities

• Clean and disinfect back‑kitchen, staff passages, dishwashing rooms, logistics zones and tableware storage areas.
• Remove kitchen waste, oil stains and debris; keep floors, walls and drains dry to prevent slips and pest breeding.
• Disinfect garbage bins, storage racks and drain outlets according to hotel protocols.
• Sort waste for wet‑dry classification and coordinate with collection services.
• Inspect hard‑to‑reach sanitary corners, clear water or oil buildup, and support food‑safety inspections.
• Wash tableware following the “scrape‑wash‑rinse‑disinfect‑drain‑store” procedure and control high‑temperature disinfection parameters.
• Separate damaged tableware, register it and prevent reuse.
• Maintain dishwashers, disinfection cabinets and soaking tanks; clean filters and inner walls daily.
• Record equipment status and report faults to Engineering promptly.

Required profile

• Good physical health with a valid health certificate; no infectious diseases.
• No academic qualification required; experience in hotel catering, back‑kitchen supervision, dishwashing or cleaning is a plus.
• Reliable, hard‑working, compliant with hotel rules and free of adverse employment records.
• Willingness to work rotating, overtime and holiday shifts, including urgent banquet assignments.
• Strong safety awareness and adherence to anti‑slip, anti‑scald, fire‑prevention and food‑safety procedures.

Required skills

• Dishwasher operation
• Disinfection cabinet operation
• Soaking tank maintenance
• Equipment cleaning and filter maintenance