Ensure that all Kitchen and Stewarding employees adhere to the hotel’s grooming standards, report all staff and operational matters to the Executive/Head Chef, and work closely with the Chief Steward to ensure that all kitchen equipment and facilities, including exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain-marie, and hot and cold cabinets, are maintained to the highest standards of cleanliness and are thoroughly cleaned and spotless on a daily basis.
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