Primary Responsibilities:
- Ensure that all fixtures, equipment and machinery in the kitchen are properly allocated.
- Implement safety regulations pertaining to the use of equipment, chemicals and machinery.
- Supervise the use of chemicals.
- Train the Stewarding crew on the proper handling of equipment, machinery and use of chemicals.
- Ensure that all tools, equipment and machinery are in working condition at all times.
- Ensure that all chinaware, silverware, glassware, cutleries, and utensils are properly serviced and maintained.
- Monitor the movement of all portable equipment and machinery to ensure that they are properly handled.
- Ensure that all breakages are reported and recorded.
- Initiate store or purchasing requisitions based on the operational needs.
- Prepare duty roster for the approval of the Head Chef.
- Supervise the work of regular and part-time workers.
- Attend to employees’ discipline and grievances.
- Help to prepare the yearly operating equipment budget list.
- Carry out any other duties and responsibilities which are deemed fit and necessary.
Requirements:
- Minimum Secondary education.
- Minimum 2 years of relevant supervisory experience.
- Friendly and with good interpersonal skills.
- Able to perform shift work.
