Steward Superviser

1. Minimum 1-2 years of experience in similar position preferably in hospitality business
2. Detail knowledge in operating all equipments in kitchen area.
3. Display an enthusiastic to work.
4. Ability to work under pressure.
5. Good health and mature.
6. Able to work flexible time

1. To assist Chief Steward to accept the responsibility of supervising the stewarding department. Achieves the highest standard of sanitation and cleanliness in all kitchens, refrigerators, back of the house, receiving area and garbage rooms, maintains and stores all equipment in use in good conditions.
2. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
3. Carries out duties instructed by Chief Steward or Asst. Chief Steward.
4. To be always cleaned and properly dressed while on duty. To take a shower before the commencement of one?s shift.
5. Checks and supervises the general cleaning of all kitchens and back of the house areas.
6. To supervise his staff according to their schedule and report employees status to Chief Steward.
7. To report out of order machines/equipment to Chief Steward to issue maintenance orders immediately as necessary arises.
8. Ensure that all buffet set ups were completed before function start and clean up after function has finished.
9. Check and supervises the storage of operation equipment.
10. Submit the daily each shift report to Chief Steward.
11. Ensure that all electrical steam and water are turn off before finish off.
12. To prepare all equipments necessary for the kitchen, banquets, etc. retrieve such equipment and store them.
13. To train his staff, demonstrate the use of chemical and equipment.
14. Keep a record on breakage of operating equipment
15. To particularly supervise the washing machine areas, see that all operating equipments are properly stocked and in constant supply.
16. Ensure the safety standard in the work place and knowledge of first aid is required.
17. To perform all duties assigned to, efficiently, technically correct, follow the management policy, house rules and regulations, orders of supervisors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.

-