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.
* BENEFITS:
- Competitive salary
- Insurance as labor law (apply from starting date)
- 14 Annual Leaves
- Working hours: 8 hours/ day, 2 days off per week
- Relocation, home leave ticket allowances
- Accommodation, uniform, transportation, meals
- Service Charge
- Others benefits.