Kitchen Stewarding Executive

About the role

This casual position supports the daily operations of a hotel kitchen by handling dishwashing, basic food preparation, and maintaining a clean and well‑stocked work environment. You will work on a rotating schedule that includes morning, afternoon, weekend and public‑holiday shifts.

Key responsibilities

• Operate dishwashing equipment and perform routine food preparation tasks.
• Ensure a constant supply of clean utensils, cutlery, crockery and commercial equipment for all outlets.
• Maintain high standards of cleanliness and sanitation throughout the kitchen, including work surfaces and equipment.
• Manage recycling, waste removal and proper disposal of rubbish.
• Assist chefs with basic food preparation as needed.
• Follow all sanitation, chemical use and safety guidelines.
• Comply with HACCP hygiene standards, ALLSafe protocols and WHS requirements.
• Work on a 7‑day rotation roster covering AM, PM shifts, weekends and public holidays.

Required profile

Required skills

• Knowledge of HACCP hygiene standards.
• Familiarity with ALLSafe safety procedures.
• Understanding of Workplace Health & Safety (WHS) regulations.