Description

Job Summary

The Kitchen Steward is responsible for maintaining the highest standards of cleanliness, sanitation, hygiene, and organization within the IHK Hospital coffee shop kitchen, back-of-house, and related service areas. The Kitchen Steward supports the kitchen and coffee shop team by ensuring that crockery, cutlery, utensils, equipment, work surfaces, and service areas are cleaned, sanitized, and readily available for daily operations. The role must comply with hospital hygiene, infection prevention, food safety, and occupational health and safety requirements.

Job Details

A. Cleaning & Sanitation

• Wash, clean, sanitize, and properly store all crockery, cutlery, utensils, and kitchen equipment.
• Maintain cleanliness of kitchen floors, walls, sinks, work surfaces, shelves, and storage areas.
• Clean coffee shop equipment and surrounding areas as directed and according to approved procedures.
• Ensure cleaning is carried out regularly throughout the day, not only at the end of service.
• Keep washing areas clean, organized, and free from food debris and waste.
• Use cleaning chemicals safely and according to approved instructions.

B. Crockery & Utensil Management

• Ensure sufficient clean and sanitized plates, cups, bowls, cutlery, and serving utensils are available during service.
• Maintain proper storage and organization of clean crockery and equipment.
• Handle glassware, crockery, and equipment carefully to minimize breakage and loss.
• Report damaged, missing, or broken items to the Coffee Shop Supervisor or Head Chef.
• Support accurate control of coffee shop equipment and utensils.

C. Kitchen & Coffee Shop Support

• Assist kitchen and coffee shop staff with routine cleaning and preparation activities.
• Support the team during busy service periods by ensuring clean equipment and utensils are continuously available.
• Assist with receiving, moving, and storing supplies when required.
• Keep the back-of-house areas organized to support efficient workflow.
• Assist with basic non-food-preparation tasks as directed by the Head Chef or Supervisor.

D. Waste Management

• Collect and dispose of food and general waste in accordance with hospital waste-management procedures.
• Keep waste bins clean, covered, and appropriately positioned.
• Separate waste according to the hospital’s approved waste segregation procedures.
• Ensure waste is removed from food preparation and service areas promptly.
• Report any waste-management or hygiene concerns immediately.

E. Food Safety & Hygiene

• Maintain excellent personal hygiene and wear the required protective clothing.
• Follow proper handwashing and hygiene procedures at all times.
• Prevent cross-contamination by keeping clean and dirty items properly separated.
• Ensure cleaned equipment and utensils are stored in a hygienic manner.
• Immediately report spills, contamination risks, pest activity, or other hygiene concerns.
• Follow all IHK Hospital food safety, infection prevention, sanitation, and health and safety procedures.

F. Equipment & Facility Care

• Use dishwashing equipment, sinks, cleaning tools, and other facilities correctly.
• Carry out routine cleaning of equipment as instructed.
• Report faulty equipment, blocked drains, damaged sinks, leaking taps, or other maintenance issues promptly.
• Avoid misuse of hospital and coffee shop property.
• Ensure cleaning equipment is properly cleaned and stored after use.

G. Stock & Cleaning Supplies

• Monitor levels of detergents, sanitizers, gloves, garbage bags, scouring materials, and other cleaning supplies.
• Inform the Coffee Shop Supervisor or Head Chef when supplies are running low.
• Use cleaning materials economically and responsibly.
• Ensure chemicals are stored safely and away from food and food-contact items.

Requirements

• Basic education or relevant vocational training.
• Previous experience as a kitchen steward, dishwasher, cleaner, or similar role is an advantage.
• Experience in a hospital, hotel, restaurant, café, or institutional catering environment is preferred.
• Basic understanding of food hygiene and workplace cleanliness.
• Ability to safely handle cleaning chemicals and equipment.

• Wash, clean, sanitize, and properly store all crockery, cutlery, utensils, and kitchen equipment.
• Maintain cleanliness of kitchen floors, walls, sinks, work surfaces, shelves, and storage areas.
• Clean coffee shop equipment and surrounding areas as directed and according to approved procedures.
• Ensure cleaning is carried out regularly throughout the day, not only at the end of service.
• Keep washing areas clean, organized, and free from food debris and waste.
• Use cleaning chemicals safely and according to approved instructions.
• Ensure sufficient clean and sanitized plates, cups, bowls, cutlery, and serving utensils are available during service.
• Maintain proper storage and organization of clean crockery and equipment.
• Handle glassware, crockery, and equipment carefully to minimize breakage and loss.
• Report damaged, missing, or broken items to the Coffee Shop Supervisor or Head Chef.
• Support accurate control of coffee shop equipment and utensils.
• Assist kitchen and coffee shop staff with routine cleaning and preparation activities.
• Support the team during busy service periods by ensuring clean equipment and utensils are continuously available.
• Assist with receiving, moving, and storing supplies when required.
• Keep the back-of-house areas organized to support efficient workflow.
• Assist with basic non-food-preparation tasks as directed by the Head Chef or Supervisor.
• Collect and dispose of food and general waste in accordance with hospital waste-management procedures.
• Keep waste bins clean, covered, and appropriately positioned.
• Separate waste according to the hospital’s approved waste segregation procedures.
• Ensure waste is removed from food preparation and service areas promptly.
• Report any waste-management or hygiene concerns immediately.
• Maintain excellent personal hygiene and wear the required protective clothing.
• Follow proper handwashing and hygiene procedures at all times.
• Prevent cross-contamination by keeping clean and dirty items properly separated.
• Ensure cleaned equipment and utensils are stored in a hygienic manner.
• Immediately report spills, contamination risks, pest activity, or other hygiene concerns.
• Follow all IHK Hospital food safety, infection prevention, sanitation, and health and safety procedures.
• Use dishwashing equipment, sinks, cleaning tools, and other facilities correctly.
• Carry out routine cleaning of equipment as instructed.
• Report faulty equipment, blocked drains, damaged sinks, leaking taps, or other maintenance issues promptly.
• Avoid misuse of hospital and coffee shop property.
• Ensure cleaning equipment is properly cleaned and stored after use.
• Monitor levels of detergents, sanitizers, gloves, garbage bags, scouring materials, and other cleaning supplies.
• Inform the Coffee Shop Supervisor or Head Chef when supplies are running low.
• Use cleaning materials economically and responsibly.
• Ensure chemicals are stored safely and away from food and food-contact items.

• Ability to safely handle cleaning chemicals and equipment.
• Basic understanding of food hygiene and workplace cleanliness.

• Basic education or relevant vocational training.
• Previous experience as a kitchen steward, dishwasher, cleaner, or similar role is an advantage.
• Experience in a hospital, hotel, restaurant, café, or institutional catering environment is preferred.