Custodian

Description

POSITION PURPOSE:

The essence of this role is to wash, categorize, and convey dishware and utensils to the various dining areas of the hotel while maintaining a neat and proficient workstation. Additionally, retrieve cleaned utensils and dishes swiftly to the cook line and other pertinent sites in the Food & Beverage department according to the need of the hour.

ESSENTIAL FUNCTIONS:

1. Plan and implement attractive and delicious menu items based on the guests' taste, preferences, and dietary requirements for various events and occasions. Collaborate with other department members, including the Sales and Marketing team, to design and execute successful events.

2. Carefully remove the clean dishes and utensils from the dishwasher, organize them accordingly, and then replace them in their respective areas throughout the kitchen.

3. Regular removal of garbage from the dish area and kitchen is a vital responsibility. To meet the safety and hygiene requirements of the resort and health department, the floors, walls, and counter areas should be cleaned and maintained in an orderly state.

4. Move the used dishes to the washing spot and bring back the empty Queen Mary carts to the busing location, for an event held outside.

5. Ensure that the hotel's cleanliness standards are upheld by performing routine cleaning tasks with standard cleaning supplies, as directed by your supervisor to comply with health regulations.

6. To ensure a clean and well-organized workspace, it's crucial to wipe down the counters and preparation areas regularly.

7. Refurbish the restocking shelf with the required materials.

8. Take the initiative to keep your work area clean and orderly, even if it means going above and beyond what is required.

9. When working with cleaning agents, prioritize safety by consistently adhering to the recommended protocols. Take care to avoid slip and fall incidents by thoroughly monitoring wet floors and other potential hazards.

10. Work in collaboration with your supervisor to lift and move vital kitchen equipment including food carts and dish storage racks.

11. Assist with food-plating logistics during banquet events.

12. Provide equipment stations in selected regions to augment the working capacity of the service staff.

13. Setting up bus stops in service corridors may streamline operations.

14. Anticipate necessary equipment based on planned event activities.

15. Collaborate closely with the dishwashing and service teams to provide a seamless service.

16. Assume any other duties required.

POSITION REQUIREMENTS:

1. Work may include a variety of physical tasks including standing, sitting, walking, bending, reaching, lifting, and carrying objects weighing up to 50 pounds.

2. The kitchen field entails different parts, with some sections exposing individuals to amplified noise levels caused by devices, conversations, and other background sounds. Frequent disruptions are a possibility, which requires the capability to change activities quickly.

3. Expertise in tallying the service ware to confirm that the wait staff has the correct amount.

4. The position entails moving heavy materials weighing 75 pounds, requiring the use of pushing, pulling, and transporting them through crowded areas. For added versatility, the candidate must also be capable of carrying items weighing approximately 50 pounds for short distances.

5. 5. Ability to remain calm under stress. Fast paced work area with considerable noise and frequent interruptions. Work area may be confining.

6. No prior practical knowledge required.

7. It is preferable to have a foundational understanding of the English language.

Equal Opportunity Employer