The main responsibilities and tasks of this position are listed as, but not limited to the following:
- Manage all aspects of hygiene and cleanliness of all kitchens and stewarding areas
- Maintain the operating equipments of the Hotel.
- Conduct daily inspections of all kitchens and stewarding areas
- Coordinates the ice machine cleaning standards together with engineering
- Support Executive Chief Steward with labour and chemical cost of the Stewarding department
- Support Executive Chief Steward with monitoring, managing breakages and losses to the Hotel’s operating equipments
- Ensure all functions and events are fully prepared according to the requirements stated in the Banquet Event Order
- Manage the manpower allocation of a team of stewarding workers to be distributed to the various outlets in combination with the outsourced company
- Conduct training for staff and casual labours.
- Oversee special projects as and when assigned by Executive Chief Steward
- Responsible for Recycle, Pest control, disposable of used oil, sewage, and waste disposal
- Effectively run the daily operation of the stewarding department
- Familiarize 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
