Kitchen Steward

Role Overview

The Kitchen Steward keeps the heart of the food operation clean, safe, and ready for action. On a typical shift, you will move between dishwashing stations, prep areas, storage rooms, and waste points — washing and sanitising every pot, pan, plate, and utensil that comes through, while also cleaning floors, surfaces, and equipment. This role matters because food safety, kitchen efficiency, and guest trust all depend on having hygienic tools and workspaces available at all times.

Key Responsibilities

• Wash, rinse, sanitise, dry, and correctly store pots, pans, plates, cutlery, glassware, chopping boards, and other kitchen utensils according to established hygiene standards.
• Clean and sanitise preparation counters, sinks, shelving, work tables, and food-service areas throughout the day and at close of shift.
• Sweep, mop, and degrease kitchen floors, including areas behind equipment and inside walk-in refrigerators or freezers, to reduce slip hazards and prevent cross-contamination.
• Operate and maintain dishwashing machines — checking detergent and rinse-aid levels, cleaning filters, and reporting mechanical faults to the supervisor.
• Handle cleaning chemicals safely by measuring correct dilutions, using protective equipment, and storing all chemicals away from food and food-contact surfaces.
• Segregate waste at the point of production (food waste, recyclables, general refuse), replace bin liners, and move waste to designated disposal areas.
• Support basic kitchen workflow by putting away deliveries, organising the storage room, and replenishing cleaning supplies and stewarding consumables.
• Report pest sightings, damaged equipment, broken utensils, or any hygiene concern immediately to the kitchen supervisor or manager.

Requirements & Qualifications

• KCSE or an equivalent academic qualification.
• At least 1 year of relevant experience in kitchen stewarding, cleaning, hospitality, food service, or a similar support environment.
• Basic knowledge of kitchen cleaning and sanitation procedures.
• Familiarity with correct washing, sanitising, drying, and storage methods for dishes and utensils.
• Understanding of safe handling, dilution, and use of cleaning chemicals.
• Knowledge of waste segregation, handling, and disposal practices.
• Basic food hygiene awareness, including how to prevent contamination.
• Ability to follow kitchen workflow and recognise support requirements during peak service periods.
• Basic Food Hygiene or Kitchen Sanitation training will be an advantage.
• Comfortable standing for long periods, lifting moderately heavy items, and working in hot, wet, and fast-paced kitchen conditions.