Kitchen Steward

JOB DESCRIPTION – KITCHEN STEWARDPosition: Kitchen Steward

Department: Kitchen / Food & Beverage Operations

Reports To: Kitchen Supervisor / Chef / Restaurant Manager

Job Location: Restaurant / Outlet

Employment Type: Full-Time

Job PurposeThe Kitchen Steward is responsible for maintaining cleanliness, hygiene, sanitation, and organization of the kitchen, dishwashing area, utensils, equipment, and back-of-house areas. The role supports the chefs and kitchen team by ensuring that clean utensils, crockery, cutlery, cookware, and equipment are available whenever required.

• Key Responsibilities1. Dishwashing & CleaningWash and clean plates, bowls, glasses, cutlery, cooking utensils, pots, pans, trays, and kitchen equipment.
• Operate dishwashing machines, where available, according to prescribed procedures.
• Ensure all washed items are properly cleaned, sanitized, dried, and stored.
• Remove food residue and maintain cleanliness of washing sinks and workstations.
• 2. Kitchen HygieneKeep kitchen floors, walls, work surfaces, drains, sinks, shelves, and storage areas clean.
• Maintain high standards of hygiene and sanitation throughout the kitchen.
• Carry out scheduled deep cleaning of kitchen areas and equipment.
• Clean refrigerators, racks, exhaust areas, preparation tables, and other equipment as instructed.
• Immediately clean spills to prevent accidents.
• 3. Waste ManagementCollect and dispose of kitchen waste regularly.
• Segregate wet waste, dry waste, recyclable materials, and other waste according to company procedures.
• Keep garbage bins clean, covered, and sanitized.
• Ensure waste does not accumulate inside the kitchen.
• 4. Kitchen SupportAssist chefs and kitchen staff with basic non-cooking activities whenever required.
• Help in shifting utensils, ingredients, supplies, and kitchen equipment.
• Arrange cleaned utensils and equipment in their designated locations.
• Ensure required utensils and service equipment are available before restaurant service begins.
• Support the kitchen during peak service hours.
• 5. Equipment HandlingHandle crockery, glassware, cutlery, utensils, and kitchen equipment carefully to minimize breakage and damage.
• Report damaged or malfunctioning equipment immediately to the supervisor.
• Use cleaning chemicals and equipment according to safety instructions.
• 6. Hygiene & Food Safety ComplianceFollow personal hygiene and grooming standards.
• Wear prescribed uniform, gloves, shoes, cap, apron, and other protective equipment where required.
• Follow food safety, sanitation, and restaurant hygiene procedures.
• Follow instructions regarding the safe use and storage of cleaning chemicals.
• Immediately report pest activity, drainage issues, water leakage, or other hygiene concerns.
• 7. Opening & Closing DutiesPrepare the washing and cleaning area before kitchen operations begin.
• Ensure sufficient cleaning materials and supplies are available.
• Complete kitchen cleaning and waste disposal duties after restaurant closing.
• Ensure equipment is switched off and cleaning areas are left organized and safe before leaving.
• Required Skills & QualitiesBasic understanding of kitchen cleanliness and hygiene.
• Physically fit and capable of standing for long hours.
• Ability to lift and move kitchen utensils and supplies.
• Ability to work efficiently during busy restaurant operations.
• Disciplined, punctual, and hardworking.
• Ability to follow instructions from supervisors and chefs.
• Team-oriented attitude.
• Willingness to work shifts, weekends, holidays, and extended hours when required.
• Careful handling of crockery, glassware, and kitchen equipment.
• QualificationMinimum educational qualification: Class VIII / Class X preferred.
• Formal hospitality qualification is not mandatory.
• Basic understanding of hygiene and sanitation is desirable.
• ExperienceFreshers may apply.
• Previous experience as a Kitchen Steward, Utility Staff, Dishwasher, Kitchen Helper, or similar position in a restaurant, hotel, catering company, hospital kitchen, or canteen will be preferred.

Performance ExpectationsThe Kitchen Steward will be evaluated based on:

• Cleanliness and hygiene standards.
• Speed and quality of dishwashing.
• Availability of clean utensils during service.
• Proper waste disposal.
• Minimum breakage or damage of restaurant property.
• Attendance and punctuality.
• Compliance with grooming and safety standards.
• Cooperation with chefs and other restaurant employees.

General ResponsibilitiesThe employee may also be assigned other reasonable duties related to kitchen cleaning, hygiene, utility work, and restaurant operations by the Chef, Kitchen Supervisor, Restaurant Manager, or Management according to operational requirements.