Steward

Role Overview

This Kitchen Steward position is the backbone of a smooth-running kitchen operation. Day to day, you will handle the constant flow of dirty dishes, pots, and utensils, keep all food preparation surfaces spotless, and ensure that cleaning supplies are always stocked. Your work directly supports the catering team by allowing them to focus on cooking and service, while also maintaining the hygiene standards that keep guests safe and the kitchen compliant with health regulations.

Key Responsibilities

• Wash all kitchen utensils, pots, pans, and equipment by hand or using commercial dishwashers, and return them to proper storage areas.
• Scrub and sanitise food preparation counters, sinks, cutting boards, and floors to prevent cross-contamination.
• Empty trash bins, dispose of kitchen waste according to local regulations, and clean and store bins to prevent odours and pests.
• Restock cleaning chemicals and paper supplies (soap, towels, sanitiser) in both kitchen and dining areas, and notify the supervisor when inventory runs low.
• Assist the catering team during service by quickly cleaning returned trays, utensils, and serving dishes so they can be reused in the meal line.
• Operate floor scrubbers, pressure washers, and other cleaning equipment safely, and report any malfunction or safety hazard promptly.
• Maintain assigned cleaning logs and sanitation records as required by the health department or company policy.
• Organise storage rooms and dry-goods areas, rotating stock and labelling shelves so that ingredients and supplies are easy to find.

Requirements & Qualifications

• KCSE Certificate or equivalent secondary school qualification.
• Valid Food Handling Certificate from an accredited body.
• Previous experience in a kitchen steward, porter, or general cleaning role within hospitality is preferred.
• Demonstrates knowledge of commercial cleaning procedures and hygiene management standards.
• Physically fit to stand for long periods, carry heavy loads (up to 20 kg), and work in a hot, fast-paced environment.
• Reliable, punctual, and able to follow instructions with high attention to detail.
• Strong teamwork and communication skills; comfortable receiving direction from multiple chefs and supervisors.
• Basic time management ability to prioritise tasks during peak service hours.
• Customer-service oriented attitude – maintains a clean dining area and responds politely to guest requests related to spills or waste.