Chief Steward

Responsible for guiding Steward Supervisors and Stewards in their jobs.
Report all accidents and incidents.
Control and analyze cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss.
Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment.
Report all accidents and incidents.
Conduct and prepare the monthly operating equipment inventory
Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment.
Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards.Gives direction and check set-up of buffet set in the outlet and banquet functions.
Acquire contact from various hotels in the city to secure additional equipment for big functions and events.
Check and maintain the sanitation level of the garbage room, both wet and dry.
Plan ahead and ensure adequate resources are available.