Chief Steward

- Certified School Education in College.
- 5 years experience in similar / 2 years as Asst. chief Steward.
- Very good motivation excellent organisation.
- Good written and verbal English.
- Skill able to get along with people at all levels.
- Good knowledge on Health and safety, procedure and implementation both Administrative and operation.
- Well groomed and presentable at all times, practice good hygiene.
- Should be able to handle Pressure and able to adapt to all situation.

Manages the Cleanest and Maintenance off all F&B equipment in used and in store according to set standards and to ensure smooth functioning, customer satisfaction and high levels of sales and profits in line with company policies and regulations

Under the general guidance of the Executive Chef in accordance to the Hotel?s Policies and Procedures

RESPONSIBILITIES

1. Responsible for establishing and maintaining high sanitation standards in all food preparation area
2. Responsible for the Maintenance and the cleanest of all F&B service and Kitchen Equipment
2. Responsible for guiding the all subalterns staff and in the performance of their jobs in accordance to Hotel policies and procedures.
3. Responsible for achieving financial goals, by minimizing costs without compromise in Hygienic condition.
4. Responsible for implementing the Policies and Procedures in operating the Stewarding Department
5. Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.
6. Responsible for the administration, operation and coordination of the Stewarding Department
7. Responsible for providing functional assistance to operation during peak periods and functions.
8. Responsible for ensuring the Stewarding Department is covered with staff during operation.
10. To set standards in for Cleaning procedures and store keeper in line with company policies.
11. To achieve objectives set in key result area in the annual.
12. Responsible to keep F&B equipment inventory book up to date in collaboration with store keeper.
13. Responsible to maintain all F&B area free of pest at all time.
14. Responsible for administration and the disposal of the waste.

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