Kitchen Steward - Venice Simplon-Orient-Express Season 2027

About this role

As a Kitchen Steward at the Venice Simplon-Orient-Express , a Belmond Train, you will be an essential part of the culinary team, ensuring the highest standards of cleanliness, hygiene, and organisation are maintained throughout the journey. Working behind the scenes, you will help create an exceptional dining experience by supporting kitchen operations and ensuring all equipment, preparation areas, and supplies are maintained to luxury hospitality standards.

If you are passionate about teamwork, organisation, and operational excellence, this is your opportunity to be part of the future of luxury. Main Duties and Responsibilities • Ensure the highest standards of cleanliness, hygiene, and organisation within kitchen and dining areas. • Wash and sanitise pots, dishes, kitchen utensils, and equipment. • Clean and disinfect floors, worktops, walls, extraction hoods, storage areas, and kitchen equipment.

• Peel, wash, and prepare fruits and vegetables as required by the culinary team. • Assist with the preparation and setup of dining service areas. • Participate in the loading of goods, supplies, and equipment before each journey. • Ensure compliance with all food safety, hygiene, and health & safety standards. • Support the culinary team in maintaining quality and presentation standards. • Monitor waste and contribute to effective stock and resource management.

• Operate and maintain kitchen equipment, reporting any faults or maintenance requirements. • Support effective communication and collaboration across departments. • Assist with special dietary and allergen requirements as directed by the culinary team. • Carry out additional duties as required to support smooth onboard operations. Requirements • Previous experience in a kitchen, stewarding, catering, hospitality, cruise, railway, or hotel environment.

• Strong commitment to cleanliness, hygiene, and food safety standards. • Excellent attention to detail and organisation skills. • Ability to work efficiently in a fast-paced environment. • Team-player attitude and willingness to support colleagues across departments. • Basic food preparation knowledge is an advantage. • Understanding of HACCP and food hygiene principles is desirable. • Good communication skills and a proactive approach to work.