The Steward is required to maintain the kitchen and surrounding areas in a clean and sanitary manner by following the cleaning schedules and adhering to the HACCP and company policy and procedures.

•    Adhere and practice MO Pillars and SOP in the daily operation
•    Practices security, safety and hygiene at all times
•    Always maintain discipline at work
•    Always follow job instructions given by the Senior/ Supervisor
•    Always make sure PPE is in good condition
•    Attend training conducted by Chief Steward/ Snr/ Assist. Chief Steward, L&D and/or suppliers
•    Apply areas trained to daily operation in order to work effectively and efficiently
•    Cleaning and sanitation of kitchen equipment and kitchen areas
•    Cleaning and sanitation of operating service equipment
•    Ensure effective implementation of the IMS policy and procedures
•    Ensure continuous training and awareness of the IMS system
•    Ensure OTPs are monitored and acted upon
•    Identify areas of improvement through CPAR or suggestions
•    Ensure operational compliance to legal regulations and other requirements
•    Identification of new activities that are in relation to EASI and HIRADC