Kitchen Steward Goals and Objectives Examples
Demonstrate knowledge of food safety and sanitation practices.
Maintain a clean and organized kitchen environment.
Ensure proper handling and storage of food items.
Keep inventory of supplies and notify chef of low stock levels.
Assist with meal preparation as directed by the chef.
Operate dishwashing equipment efficiently and safely.
Sort, stack, and store dishes, utensils, and cookware appropriately.
Monitor trash and recycling to ensure proper disposal.
Clean floors, walls, and surfaces in the kitchen area.
Sweep and mop floors regularly.
Keep workstations clean and sanitized at all times.
Respond promptly to requests from other kitchen staff members.
Work efficiently to meet production goals and timelines.
Communicate effectively with other team members.
Attend all training sessions related to job duties.
Follow established procedures for cleaning and maintaining kitchen equipment.
Identify equipment in need of repair or replacement.
Report any safety hazards to supervisor immediately.
Uphold quality standards for food presentation and cleanliness.
Strive to exceed customer expectations for service and cleanliness.
Handle customer complaints or special requests calmly and professionally.
Maintain a positive attitude even during busy or stressful periods.
Demonstrate initiative in finding ways to improve efficiency and reduce waste.
Complete all assigned tasks within established timeframes.
Take ownership of job duties and responsibilities.
Keep up-to-date with current industry trends and best practices.
Adapt to changing business needs as required.
Show flexibility in scheduling to accommodate staffing needs.
Observe safety guidelines when using chemicals or cleaning products.
Keep knife blades sharp to prevent accidents and maintain efficiency.
Accurately measure and portion food ingredients as directed by recipe, weighing or using measuring cups and spoons.
Check food temperatures regularly to ensure safety.
Quickly and efficiently remove food spills from surfaces.
Remove waste and recycling from kitchen area as needed.
Work collaboratively with other members of the kitchen team.
Follow proper storage procedures to preserve food quality and freshness.
Assist with catering events and special functions as needed.
Keep kitchen areas clean, organized, and free of clutter.
Maintain a high level of customer service at all times.
Continuously improve skills and knowledge related to job duties.
Work efficiently to minimize downtime and maximize productivity.
Keep knives and other sharp objects safely stored when not in use.
Seek feedback from supervisor to improve performance.
Offer suggestions for process improvement and cost savings.
Consistently meet or exceed established quality standards.
Ensure compliance with health and safety regulations.
Use personal protective equipment as required.
Clean ovens, fryers, grills, and other cooking equipment on a regular basis.
Practice good hygiene habits, including hand washing and wearing gloves when appropriate.
Keep the kitchen area free of pests such as rodents and insects.
Ensure that all dishes are thoroughly cleaned before being used again.
Take pride in maintaining a clean and inviting kitchen environment.
Demonstrate a commitment to teamwork and collaboration.
Stay up-to-date with industry trends related to sustainability and environmental responsibility.
Respond to emergency situations quickly and appropriately.
Safely operate equipment such as mixers, blenders, and slicers.
Handle knives and other sharp objects with extreme care to prevent accidents.
Keep floors clean and free of debris at all times.
Follow safe lifting practices to avoid injury.
Show willingness to learn new skills and take on new responsibilities.
Encourage others to maintain a positive work environment.
Share knowledge and expertise with others on the team.
Demonstrate a commitment to continuous improvement.
Develop effective time management skills to meet production goals.
Assist with menu planning and preparation as needed.
Ensure that all dishes are properly labeled and stored.
Practice safe food handling practices to reduce risk of contamination.
Stay informed about current regulations and guidelines related to food safety.
Create a welcoming atmosphere for customers in the kitchen area.
Maintain a high level of professionalism at all times.
Take responsibility for personal safety and that of others in the kitchen area.
Use equipment such as safety goggles, gloves, and aprons to prevent accidents.
Support the chef in achieving production goals and timelines.
Seek out opportunities for professional development and self-improvement.
Show willingness to work flexible schedules when necessary.
Practice effective communication skills to avoid misunderstandings or errors.
Follow established procedures for handling cash and credit card transactions.
Strive to exceed customer expectations for food quality and service.
Keep knives properly sharpened and stored when not in use.
Consistently meet or exceed established performance goals.