Assistant Chief Steward/ Trợ lý quản lý vệ sinh bếp

Overseeing and directing all aspects of the stewarding operation. To ensure that all outlets and banquets are provided with clean operating equipment for use in theirs respective areas. Maintains cleanliness and sanitation standards of all back-of-house and Food and Beverage areas. Supervises the Stewards and assist them whenever necessary.

Financial Related

• Schedules employees in line with varying business levels in order to maximize productivity and minimize payroll costs.

• Monitors and controls cost of all operating supplies - minimize wastage of all operating supplies, in particular chemicals

• Monitors and controls the breakage and loss of all operating equipment.

• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

Operational Related

• Ensures that all outlets are supplied with sufficient operating equipment in ready to use condition.

• To ensure that all kitchen area, back-of-house Food and Beverage areas and goods receivable area, are cleaned at all times.

• Maintains a clean and positive working environment at all times.

• Ensures that all food production areas are supplied with clean and dry kitchen utensils.

• Supervises (where applicable) night cleaning in kitchen and back-of-house Food and Beverage areas.

• Supervises the functioning of all stewarding department employees, delegates jobs ensuring productivity and maintains a high standard.

• Assists in cleaning, washing, polishing, and setting-up of functions as required.

• To supervise and assist the Stewards in any cleaning, dish washing or pot washing functions when necessary.

• Liaises with the Chief Steward/ Executive Chef on a daily basis regarding the cleaning, working and maintenance of operating equipments.

• Makes inventory on all utensil, operating equipments, crockery, cutlery every month and forwards to Chief Steward/ Executive Chef and Cost Controller for review.

• To ensure the smooth and efficient running of the Stewarding Department ensuring that all the policies and procedures are strictly adhered to.

• To redeploying employees as necessary to maximize productivity

HR Related

• To select and recruit suitable employees for the stewarding department using prescribed personnel specification forms and interview checklists.

• To implement effective training programs in the department in conjunction with the Training Manager and the Department Trainers.

• Maximize employee productivity and morale within the department and consistently maintain discipline within hotel guidelines and local legislation.

• Schedules employees to meet business demands and maximize productivity.

• Conducts such functions as assisting in the hiring of specific employees, employee orientation, on the job performance appraisal, coaching, counseling and disciplinary action if necessary – ensuring appropriate staffing and levels of productivity.

• Works closely with other employees and outlet heads, to facilitate and organize a trouble-free operation.

• Maintain a high standard of personal appearance and hygiene at all times.