- To sanitize facilities, utensils used in restaurant, kitchen and dispose them in pantry as required by Steward Manager.
- To sanitize kitchen, relevant area and equipment as conducted by Steward Manager.
- To control utensils of restaurant.
- To take out the garbage, keep the working environment hygienic as prescribed.
- To sanitize the floor, wattles, chimneys, shelves, stoves, to clear out sewer system every day… as the regulations of the hotel.
- To keep pantry clean and tidy as the regulations of the hotel.
- To comply with all regulations of fundamental safety, labor safety, food hygiene safety.
- To update knowledge of new chemical usage and improve professional skills.
- Other tasks requested by General Manager and Executive Chef.