Job Description

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• To Assist Chief Steward in completion of assigned tasks
• Liaise with outlets and production managers to discuss and establish requirements
• Solve operational challenges and issues
• Liaise with Engineering to ensure that equipment is properly maintained and in good working order
• Establish goals for the Stewarding Supervisors in relation to cleaning, losses and breakages
• Maintain operating equipment and inventories costing with Financial Controller and stage it
• Set and maintain budgeting, purchasing, storage and control of all food and beverage equipment including kitchen machinery and utensils
• Control Stewarding casual labour through effective work plan according to volume of business forecast
• Control chemical consumption according to volume of business forecast
• Responsible for Recycle, Pest control, disposable of used oil, sewage and waste disposal
• Effectively run the daily operation of the stewarding department
• Familiarise and updated with sanitation and hygiene standards and specification
• Conduct quality checks on sanitation and hygiene standard
• Liaise with Executive Chef to ensure all kitchens and equipment are maintained in sanitary conditions
• Prepare duty roster for stewarding department
• Develop sound business projection and manage cost of casual labour
• Inspect all kitchen area with night cleaning supervisor
• Ensure all buffet equipment are cleaned before setting on the buffet area
• To perform any other duties that may be assigned by the Management