Submit daily, weekly & monthly report to the Cluster Hygiene Manager, Executive Sous Chef for approval
Ensure personal cleanliness and proper deportment of all employees under his/her supervision
Hold trainings and meetings with the Training Managers and Chemical Suppliers
Bring to attention of any non-usable products to the Executive Sous Chef, record them as breakage and insures that par levels of equipment are kept up to date
Ensure proper sanitation standards are met through maintenance of local health and sanitation codes
Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable
Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room
Coordinate maintenance of all back of the house equipment with the Executive Sous Chef and Chief Engineers and schedule weekly kitchen cleaning
Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up
Submit a Monthly Report to the Executive Sous Chef pertaining to the status of the Stewarding Department
Ensure a healthy and safe working environment
Team Management
Provide training to team members and casual labour on all aspects of Stewarding operations according to the requirements in the department’s hygiene Standards
Maintain department communication logbook and update notice board.
Post-Secondary Education or relevant qualifications in Hotel Management
