Chief Steward

• Oversees the preparation of kitchen equipment for use
• Manage the receiving and storage of kitchen goods
• Oversees the cleaning and storage of kitchen equipment
• Oversee the cleaning of the premises
• Oversee the removal of waste
• Oversee the handling of kitchen linen
• Maintains a hygienic kitchen
• Cleans the kitchen and equipment
• Maintains high levels of personal hygiene for self and enforces hygiene standards for team
• Manages all functions of the Stewarding operation to achieve the optimum departmental costs
• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
• Controls and analyzes, on an on-going basis, the level of the following:
o Costs
o Breakage
o Quality of support provided to other sections
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
• Establishes and maintains effective employee and inter-departmental working relationships
• Assists the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.
• Conducts daily briefings and other meetings as needed to obtain optimal results
• Handles administrative works and keeps up-dated files on the following Stewarding matters:
o Finance
o Standards
o Training
o Outlets
o Meetings
o Miscellaneous
• Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies
• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
• Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation
• Conducts inventories in coordination with employees of the accounting division
• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
• Monitors local competitors and compare their operation with his operation
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
• Works with Executive Chef in manpower planning and management needs
• Works with Executive Chef in the preparation and management of the Department's budget