Chief Steward

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

1. 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. To supervise and oversee the overall administration and operation of department.
4. Supervise pest control and garbage collector personally.
5. To supervise his staff, schedule their working hours, public holidays, vacations, submit sickness leaves form and follow this unprepared document of his employees status, through the proper forms supplies and if necessary verbally.
6. To control the par stock and cleanliness of all operation equipment in use in the food and beverage outlets.
7. To issue maintenance orders immediately as necessary arises.
8. To prepare all equipments necessary for the kitchen, banquets, etc. retrieve such equipment and store them.
9. Organize implements and delegates jobs to assistants.
10. To train his staff, demonstrate the use of chemical and equipment.
11. Follow up an ordering and delivering of O.E.
12. To partake in the General inventory of all Food and Beverage equipment.
13. Keep a record on breakage of operating equipment
14. Control order storage and usage of detergents.
15. Submit the following reports to Executive Chief / Director of Operations
*Monthly inventory (O.E.) report.
*Breakage report of O.E. from each outlet.
*Monthly general consumption of chemical.
16. Attend all F&B Meeting & briefing.
17. Recommend promotions and special award.
18. Identify training needs and provides on the job training to his subordinates.
19. To particularly supervise the washing machine areas, see that all operating equipment are properly stocked and in constant supply.
20. Ensure safety standard and appearances are maintain.
21. Liaise with other Dept. to obtain a good relation a good relation and rectify the mistaken to improve performance in the department.
22. 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.

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