JOB DESCRIPTION
POSITION: Steward
DEPARTMENT: Kitchen
REPORTS TO: Chief Steward/Sous chef & Executive Chef
DATE:09 February, 2026
PRIMARY OBJECTIVE OF POSITION
To supply clean, sanitary dishes and pots on time, and a clean kitchen in accordance with the hotel’s policies and
procedures, and corporate guidelines
TASKS, DUTIES AND RESPONSIBILITIES
SUPPLY CLEAN, SANITARY DISHES AND POTS ON TIME, AND A CLEAN SANITARY KITCHEN
- Maintains supply of clean dishes, glassware, silver, pots etc., for all outlets in the hotel
- Washes dishes, silverware, and glassware by operating dish machine
- Cleans and provides pots for all outlets in the hotel
- Washes pots and pans and returns them to proper place after they are cleaned
- Scrubs kettles as needed
- Places bus pans in chef’s line; cleans dirty dishes as needed
- Keeps chef line well stocked with clean and hot plates
- Keeps glassware organised at all times and stores clean dishes in the proper location
- Polishes all silver when needed
- Picks up all dirty dishes in the employee cafeteria, and returns it to the proper location
- Assists in the breakdown of banquet functions, and washes dishes from functions
- Maintains a clean kitchen environment by assisting kitchen staff by following standard cleaning practices
- Sweeps and mops the entire kitchen and dish room
- Washes all clearing counters and shelves
- Washes mats with bleach after each use
- Assists kitchen staff with set-up and break down of employee cafeteria
- Cleans and washes all kitchen cooking units
- Cleans and washes all pot storage shelving units
- Assists kitchen staff in keeping their areas free of boxes and soiled equipment
- Monitors trash levels in all cans and removes to the appropriate trash room when needed
- Follows proper safety, hygiene, and sanitation practices
- Ensures readiness at all times
HEALTH AND SAFETY
- Adheres to all health, sanitation and food safety rules and regulations
- Reports all potential and real hazards immediately
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Works in a safe manner that does not harm or injure self or others
- Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
MISCELLANEOUS
- Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
- Attends meetings and training required by the Chief Steward
- Accepts flexible work schedule necessary for uninterrupted service to the food production function
- Maintains working areas, materials and company property clean, tidy and in good shape
- Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Union agreements
QUALIFICATIONS
- High school certificate (A2) in Culinary Arts, or other related fields with 2-3 years’ experience
- TVET professional certificate level 4 with more than 3 years of experience
TO APPLY:
Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com
- Cover letter
- Resume
- Academic papers (the successful candidate will be required to submit notarized copies)
- Service certificates proving the work experience
- 3 professional references
NB: All attachments should be in PDF form attached as one document
Note:
- Applicants must meet the minimum requirements in terms of qualifications.
- Successful candidates will be required to submit a criminal record
Interested candidates should submit their applications in English not later than 16th February 2026 at 04.00 pm.
Done at Kayonza, on the 9th February 2026
MANAGEMENT