Steward captain

• Conducts shift briefings to ensure hotel activities and operational requirements are known in the absence of Supervisor

• During the shift, oversees the preparation of kitchen equipment for use

• Supervises the receiving and storage of kitchen goods

• Supervises the cleaning and storage of kitchen equipment

• Supervises the cleaning of the premises

• Supervises the removal of waste

• Supervises the handling of kitchen linen

• Supervises the cleaning of an hygienic kitchen

• Engages in and supervises the cleaning of kitchen and equipment

• Maintains high levels of personal hygiene for self and enforces hygiene standards for team

• Supervises all functions of the Stewarding operation to achieve the optimum departmental costs

• Supervises all functions of the Stewarding operation to achieve the optimum quality level of sanitation

• Establishes and maintains effective employee and inter-departmental working relationships

• Assists the Supervisor in developing training plans, develops training material in accordance with guidelines and implements training plans for the Stewarding employees.

• Assists the Supervisor in setting Stewarding goals and developing strategies, procedures and policies

• Assists in determining the minimum and maximum stocks and controls the par-stocks of all material and equipment

• Supervises the counting of inventories in coordination with employees of the accounting division

• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs

• Works with Supervisor in manpower planning and management needs

• Works with Supervisor in the preparation and management of the Department’s budget

- Dynamic, professional & open minded working environment.

- Joining training courses according standard of AccorHotels.

- Good salary, benefits and bonus.

- Have annual physical examination.

- Accommodation and full meals provided.

- Shuttle bus for staff.

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

• Diploma or Vocational Certificate in Food & Beverage Services or related field.

• 1 years related experience or an equivalent combination of education and experience.

- Resume

- Health certificate within of six months

- Curriculum vitae in Vietnamese certified by local People’s Committee

- ID card