Chief Steward

• To have thorough knowledge of the use of all operating equipment and cleaning process.
• To be aware of the hotel hygiene and sanitation standards and procedures.
• Control flow and supply of operating equipment (chinaware / glassware / silverware / flatware etc.).
• Maintain inventories and par stock compilation (conduct quarterly inventories).
• Ensure cleanliness and order of all stewarding stores (labeling etc.).
• Arrange requisition of par stocks and supplies of stewarding storeroom to ensure sufficient items for operations at all times.
• Practice economy of chemical & cleaning supplies, electricity and water whenever possible.
• Control all operating equipment and Chemical use, cost reduction and suggestion for improvement.
• Ensure that all food and beverage back of the house areas are cleaned to our hotel's standards and that no infringements of Health and Safety regulations are allowed.
• Assists in implementing the training plan and conduct on-the-job training sessions for Stewarding department associates and Casual workers.
• Keeps inventory of all China-ware-Hollo-ware-Buffet- ware Chafing Dishes, stainless Steel- inserts and Porcelain- inserts-Glass ware and kitchen utensils, and Cutlery.
• To keep a good communication with the F&B service staff, in order to reach a good coordination between both departments.
• Ensures cleanliness of all kitchen facilities and equipments according to hotel policy.
• Assist in the control procedures concerning food and beverage operating equipment and cleaning materials and control storeroom operation.
• To carry out duties and tasks as assigned by the Head of department.