Steward — Fine Dining Restaurant & Bar

Responsibilities

• Hand-wash and polish fine china, crystal glassware, and silver-plated service pieces to presentation standard — no machine washing for premium plateware
• Maintain kitchen equipment cleanliness between service periods: clean ranges, grills, and prep surfaces without disrupting the kitchen brigade's workflow
• Manage silver and copper cookware polishing schedule: fine dining kitchens use copper pans and silver service pieces that require specialist cleaning
• Set up dish return stations and clean plateware staging areas before each dinner service
• Coordinate with the restaurant manager on any glassware or plateware shortages ahead of service
• Deep-clean the kitchen after evening service: full equipment clean-down, grease filter maintenance, walk-in cooler floor scrubbing

Requirements

• Fine china and crystal glassware handling — careful work habits essential; breakage costs are tracked
• Silver polishing technique for plated service pieces
• Post-service deep-clean experience in a fine dining kitchen
• Attention to detail in a high-standard environment

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Staff dining room with full meals
• Breakage allowance training (care protocols for premium plateware)
• Uniform supplied

Work environment

Fine dining restaurant kitchen. Precision stewarding in a high-standard environment where presentation of service pieces is directly visible to guests at table.

About the role

The crystal wine glass that arrives at a fine dining table unmarked, without water spots or lipstick residue from the previous sitting, was polished by the steward before service. The copper sauté pan the chef uses for the butter-basted fish was scrubbed to mirror by the same person between lunch and dinner. In fine dining, the stewarding team's standard is visible in every piece of equipment and every service vessel.