Stewarding Attendant

Company Description We are far more than a worldwide leader. We are more than 240000 women and men who share something unique. Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences. Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion. SOFITEL DUBAI THE OBELISK Sofitel Dubai the Obelisk is Sofitel’s largest property in the Middle East. The hotel features 594 luxury guestrooms inclusive of 68 suites and 96 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar & Lounge bring residents and patrons together to celebrate the French “Joie de Vivre”. Guests have the option to unwind at the Sofitel Spa with L’Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought after social gatherings. Sofitel Dubai the Obelisk will infuse the brand’s essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist and help us to make Sofitel Dubai the Obelisk a truly welcoming destination! Job Description The Position To perform and execute back of the house cleaning and sanitation duties and ensuring the highest standards of cleaning, hygiene and sanitation at all times. DUTIES & RESPONSIBILITIES

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Perform duties as assigned by the Stewarding Supervisor, Assistant Chief Steward, and the Chief Steward.
• Perform general cleaning duties as assigned by the Stewarding Supervisor in accordance with established standards of performance and schedules.
• Ensure the safe, correct and economic use of Stewarding equipment that includes:
• Dishwashing Machine
• Glass washing Machine
• Pot Washing Machine
• Floor Cleaning and Maintenance machines
• Silver Burnishing Machine
• Transportation Vehicles
• Clean, wash, polish dishes and other operating equipment in any Food and Beverage outlet according to the established hygiene and sanitation standards.
• Clean, wash pots, pans, and other kitchen utensils in accordance with the established hygiene and sanitation standards.
• Count, sort and prepare operating equipment for Banquet functions.
• Ensure that all operating and kitchen equipment/utensils are maintained to high standard with minimum breakage.
• Ensure that all machinery and equipment are clean and sanitized according to the established hygiene and sanitation standard.
• Carry out other duties and responsibilities as assigned.
• Clean all service areas and back of the house areas as necessary or as directed by Stewarding Supervisor.
• Keep all kitchen areas clean, neat, tidy, and well organized at all times.
• Remove food waste and garbage at periodic intervals or as necessary in accordance with the established sanitation standard.
• Ensure that high standards of personal hygiene and grooming are strictly observed and followed.
• To ensure that prescribed uniform is worn well pressed and in good state of repair, and ensure that name badges are worn at all times.
• Be security conscious with respect to customers, colleagues, hotel property, and welfare. Report suspicious circumstances to immediate superiors.
• Ensure the departmental area is maintained in a safe, hygienic state and report any damage to furniture, fittings, and equipment to immediate superiors.
• Communicate positively with colleagues and superiors to ensure effective teamwork and high morale.
• Attend meetings, briefings, and training sessions/courses that may be beneficial to both personal and departmental needs.
• Maintain good working relationships with colleagues and all other departments and sub-sections.
• Respond to any changes in the departmental function as dictated by the industry, company, and Management.

• Reading, writing, and oral proficiency in the English language.