REPORTS TO: Sanitation Officer, Food & Beverage Director
The Kitchen Steward supervises the overall cleanliness of all Galley outlets, pot wash and dish wash areas along with related locations assigned to the F&B Department.
What You’ll be Up to:
Responsible for the cleaning operation for all equipment and machinery within the Food & Beverage department including but not limited to Galley outlets, Galley consumables and all work orders in all Galleys, Outlets and Crew dining areas.
Supervises the daily cleaning procedures and maintenance of all Galleys, Outlets, Bars and Crew dining areas ensuring compliance with company policies and the latest Health and Sanitation regulations (USPH) at all times.
Monitors the implementation, regulation and monitoring of USPH standards onboard and ensures they are being adhered to.
Supervises and supports the dish wash areas during peak periods and supervises to minimize the loss of and breakage of tableware.
Ensures all Galley outlets have the correct Cleaning materials on a daily basis and records to assist in maintaining knowledge of stock levels.
Reports significant public health issues to the Hotel Director, Executive Chef and nominated Public Officer ashore.
Ensure Integrated Pest Management procedures are followed at all times.
Records any breakages or losses of tableware to ensure stock levels are well maintained.
Responsible for ensuring that all cleaning supplies and consumables are used economically and wastage is minimized.
Ensure cleaning team members work according to the standards set out by USPH and HACCP.
Responsible for the appearance and cleanliness of all cleaning team members.
Reports to Technical department any defects or repairs that affect the daily operation in the galley and that potentially violate USPH and/or SMS requirements.
Monitors work schedules for all cleaning team members taking into account ILO Work and Rest hours ensuring guidelines are adhered to.
Prepare appraisals for individuals under their remit in accordance with Virgin Voyages policies.
Attends passenger functions as required by Head of Department.
Partake in inspections, trainings and meetings as required by Head of Department.
Ensures that the set standards are kept and staff members work according to their respective job descriptions.
Super Powers Required:
Minimum 2 years’ experience as Kitchen Steward onboard a Cruise ship or 4/5* hotel/resort.
Excellent organizational skills and able to juggle several operations in one go.
Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity.
Passionate about people and able to handle guest complaints with a smile!
All certificates as required by the STCW code for this position.
Knowledge of Vessel Sanitation Program and USPH regulations and procedures.
Must be up to date in all matters of Environment and Safety related issues and have a knowledge of various public health regulations such as UK, Canada and Brazil.
Basic knowledge of HACCP rules and regulations.
Good command of the English Language
What Matters to Us
At Virgin, your personality matters as much as how good you are at what you do. We want you to bring it to our hang out spot and help make the place even better. So, we won’t be surprised to hear that when people talk about you they say you are clever, on top of it, able to think ahead, intuitive, passionate and someone people respect and enjoy working with because you make things happen.
The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.” The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons.