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
