Chief Steward

POSITION SUMMARY:

Supervise day-to-day operation of stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

RESPONSIBILITIES:

- Oversee the preparation of kitchen equipment for use.

- Manage the receiving and storage of kitchen goods.

- Oversee the cleaning and storage of kitchen equipment.

- Oversee the cleaning of the premises.

- Oversee the removal of waste.

- Oversee the handling of kitchen linen.

- Maintain a hygienic kitchen.

- Clean the kitchen and equipment.

- Maintain high levels of personal hygiene for self and enforces hygiene standards for team.

- Manage all functions of the Stewarding operation to achieve the optimum departmental costs.

- Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation.

- Control and analyze, on an on-going basis, the level of the following:

- Costs

- Breakage

- Quality of support provided to other sections

- Condition and cleanliness of facilities and equipment

- Guest satisfaction

- Establish and maintains effective employee and inter-departmental working relationships.

- Assist the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with Wyndham guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.

- Conduct daily briefings and other meetings as needed to obtain optimal results.

- Handl administrative works and keeps up-dated files on the following Stewarding matters:

- Finance

- Standards

- Training

- Outlets

- Meetings

- Miscellaneous

- Assist the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies.

- Determine the minimum and maximum stocks and controls the par-stocks of all material and equipment.

- Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation.

- Conduct inventories in coordination with employees of the accounting division.

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

- Work with Executive Chef in manpower planning and management needs.

- Work with Executive Chef in the preparation and management of the Department’s budget.

- Complete the other tasks and jobs which assigned by the leader.

- Salary: Negotiate

ABILITIES / KEY COMPETENCIES / SKILLS:

- Good communication skills.

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

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

EDUCATION / CERTIFICATES / EXPERIENCE:

- Diploma or Vocational Certificate in Culinary Skills or related field.

- 2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience.