Position Purpose:To assist the Chief Steward in cleaning of F&B equipment, facilities and utensils, as well as the return of cleaned items to the respective area and proper storage, or any other assignment given by the management if and when required. It is mandatory to be vigilant and aware of individual responsibilities of HACCP.
Essential Functions:Ensures the proper function of the steward employees in assigned area Oversees the function of facilities, operation and cost in assigned area Supervises performance of stewarding staff assigned to him Assists the Chief Steward in controlling the following ongoing tasks in the area assigned to him:quality levels of product and servicesanitation, cleanliness and hygienecleaning of silver, china, kitchen equipment, kitchen facilitiescleanliness of the back of the house area not specially assigned to housekeeping Ensures that the necessary supply for all venues and production areas with clean, correct, and timely mise-en-place, is provided. Responsible for minimizing cost in breakage, loss and excessive chemical usage and appropriate staff levels in his area Maintains effective employee relations Attends training when and if assigned to Inspects, on the beginning of his shift, the assigned area as well as before leaving. Takes appropriate action if needed Ensures that the minimum par stock is available Works according to the hygiene and sanitation list and takes corrective action required Explains to his staff the duty roster as well as ensuring that the staff is available. Reports if the employees are not showing up on duty to his supervisor Ensures cleanliness of all facilities and equipment Assists the Executive Chief Steward in following up that the dishwashing machines are always in the best working condition, rinse temperatures are at the right level, only trained staff is working on this machine, and following up that preventative maintenance is done Performs related duties and special projects as and when assigned
Supportive Functions:Attends and conducts regular “breakage awareness” and “proper handling” training Follows and institutionalize within the department and the hotel the group environmental procedures motivating continuously waste reduction, proper recycling, minimizing unnecessary procedures whenever applicable Takes the responsibility to maintain departmental related costs including hotel equipment and operating supplies replacement, cleaning supplies and all other stewarding related expenses to an approved level Responsible that all cleaning procedures are followed by his subordinates without damaging any operational equipment Completes all other assigned or requested tasks from the Manager/s of Operations & Culinary Should at all times read all relevant notice-boards in order to remain updated with the latest hotel & departmental developments / updates He must pose a good understanding of people and displays genuine interest in pleasing internal Guests Responsible to follow the established par stock and inventory levels with regards to all chinaware, glassware, flatware and other operating equipment to facilitate the operation To conduct periodical training secessions to update and to re-train staff with relevant stewarding matters and to have these documented Conducts a daily briefing with the staff and related subordinates to discuss any event that may affect the operation. Also to inform his subordinates of updated daily operational matters and upcoming events which relates to stewarding requirements To minimize and to monitor any levels of wastage of chemicals, productivity level of staff within the department and to educate them accordingly with specific issues relating to it.