Chief Steward

Job Summary - (Role Summary)
· Supervises day-to-day operation of stewarding department. Responsible for total maintenance, inventory and sanitation in all food production service areas. Control storeroom orders and issue all chinaware, silverware, flatware, buffet ware and glasses etc. Ensure all food and beverage outlets have sufficient equipment to perform adequately.
· Adhere to local regulations concerning FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Essential Duties and Responsibilities - (Key Activities of the role)
· 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
o FSMS / HACCP
· Establishes and maintains effective employee and inter-departmental working relationships
· Develop training plans, develops training material in accordance with 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