Executive Chief Steward

1. Thai Native or Foreigner (Can communicate in both Thai & English Languages)
2. Direct Experience minimum 1 year in Luxury Hotel or minimum 2 years in Business Hotel.
3. Ability to work 6 days a week and rotate shift.
4. Microsoft Suite.
5. Great Personality.

***Overseas Experience is preferable***

To report to the General Manager - Food & Beverage as well as to receive direct instructions from him and report to him on major developments within his fields of activities.
To co-operate closely with all other departments as well as all F&B Outlet Manager.
To supervise and be responsible for the smooth operation of the department.
To ensure that all operating equipment are properly recorded, maintained and are in good working condition at all times. The kitchens must also be properly maintained and should be clean at all times.
To be responsible for all operating equipment in the hotel and to ensure that no kitchen or service staff misuse the equipment, e.g. using a knife or fork as a can opener, throwing cutlery into the garbage bag.
To chair own section heads' meeting. During this meetings, contributions from the staff are encouraged by listening to their problems and helping them to solve it.
To closely observe all working staff and take note of any deviations from expected standards,. Also, to use such notes and observations for collective measures, if necessary, on the spot; otherwise, during the daily section heads' meeting.
To attend the weekly F&B meeting. He will followed up on all matters assigned to him during his meeting and report on the same items during the next meeting. He will contribute by bringing up any problems or special events within his field of activities.
To do a weekly round of the hotel usually with the outstanding repairs and maintenance checklist compiled by the F&B office. He will make his round with the General Manager - Food & Beverage and the Chief Engineer from the Engineering Department.
To check the repairs and maintenance works are done to his satisfaction and record down fresh work to be done. In addition, to attend the weekly Repairs and Maintenance Meeting together with the F&B Director and will make their recommendations.
To ensure that he has a proper control of cleaning supplies, e.g. dish-washing machine chemical - and that it should only be used for dish-washing.
To find ways and means of cutting down breakage and loss of operating equipment.
To have an inventory of all operating equipment within the hotel. Consult the General Manager - Food & Beverage for any requirement that need to be purchased.
To select and recruit staff for his department.
To counsel and do up performance appraisal for all his staff.
Perform such other duties and responsibilities that may be assigned to him from time to time by management.

1.Salary
2.Service Charge
3.Bonus
4.Provident Fund
5.Annual Leave
6.Insurance
7.Meal
8.Uniform