Steward — Heritage Boutique Hotel & Fine Dining

Responsibilities

• Hand-wash and polish imported European porcelain, crystal glassware, and silver service pieces used in the hotel's fine dining restaurant — inspection standard before each service
• Deep-clean heritage building kitchen: old masonry kitchens require careful chemical selection to avoid damage to historic surfaces — no corrosive acids on stone counters or antique tile floors
• Manage specialty cookware: copper saucepans common in CDMX fine dining kitchens require specific polish and patina maintenance rather than abrasive cleaning
• Post-seismic equipment check: after significant tremors, inspect all glass and crockery storage for damage — broken glass or tipped shelving is a safety and inventory issue
• Maintain kitchen cleanliness in accordance with CDMX heritage property guidelines: chemical use near historic surfaces may require specialist-approved products
• Support private dining and tasting menu service: small private events are a major revenue driver for boutique CDMX hotels and require precise plateware preparation

Requirements

• Fine dining stewarding experience with crystal and fine china handling
• Awareness of heritage building cleaning constraints — no corrosive chemicals on historic surfaces
• Post-seismic safety protocol for glass and crockery storage
• Copper cookware care knowledge

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Transport support MXN 550/month
• Staff dining room with daily meals
• Uniform supplied
• Exposure to fine dining kitchen career environment

Work environment

Heritage boutique hotel fine dining kitchen in CDMX. Specialist stewarding in a historically significant property with unusually high standards for cleanliness and service piece care.

About the role

Washing copper pans in a CDMX heritage kitchen is not the same as running racks through an industrial machine. Copper responds to the wrong cleaner with discoloration that takes an hour to reverse. The steward who has learned the product, the technique, and the result — who delivers a copper pan with the warm glow that the chef expects — is doing skilled work that the machine can't replicate.