- With at least two (2) years professional experience in a hotel industry as Steward. With knowledge of the proper names and classifications of chinaware, cutleries, pots and pans,
- With knowledge in proper operation of dishwashing machines.
- With knowledge in inventory management and par stocks.
- Can work on a shifting schedule, weekends and public holidays.
- Ability to work under pressure during peak service (buffet, banquet, high occupancy).
- Team oriented and cooperative with kitchen and service teams.