He is responsible to assist the Executive Chef and to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipments. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, plating, and food running.
DUTIES AND RESPONSIBILITIES:
• Supervise the duties of all stewarding department employees, facilities, operation and costs.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards in order to make clean up more efficient.
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Assist in the location, movement and storage of Kitchen items and equipment.
• Take all necessary actions to reduce breakage of China and Glasswares.
• Supervises employee’s ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Ability to work well under pressure in a fast-paced environment.
• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
• Carry out any other reasonable task set by the Chef or the Owner
PREREQUISITES:
The ideal candidate will be a friendly, respectful individual with good cross cultures sensitivity and a concern for quality and an eye for details. You will work well under pressure in a fast-paced environment and enjoy working with a multi-cultural team, while possessing following additional competencies:
EDUCATION:
You should ideally have a 1 or 2 year diploma in hospitality with previous experiences in the Stewarding Department within a hotel. Excellent written and verbal English communication skills, along with strong interpersonal and problem-solving abilities are essentials. Computer knowledge in Microsoft office applications is required.
EXPERIENCE:
4 years’ experience in the procurement, food and beverage, culinary, or related professional area or Previous leadership experience in a Stewarding department.
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