Chief Steward (Work at L7 West Lake Hanoi - A new project of Lotte Hotels)

 Personnel & Organizational Management

• Follow the company's human resource management regulations. Establish and manage an efficient workforce that increases the productivity of the workplace.

- Act in accordance with company regulations and attend employee training.

- Maintain a positive relationship with other employees.

- Create an optimal work environment.

• Take initiative through consistent self-development.

• Meet with employees on a regular/irregular basis and manage their work and any distress they may be experiencing.

• Attend the daily meeting hosted by Executive Chef or Chef de Cuisine. Plan and carry out daily and weekly duties.

• Have a precise understanding of the policies and directionality of the kitchen as set forth by Executive Chef or Chef de Cuisine. Act accordingly.

 Management of General Equipment

• Predict the use kitchen equipment and oversee the preparation of them.

• Oversee the safe reception and storage of kitchen equipment.

• Inspect the cleanliness of kitchen equipment and storage space.

• Oversee garbage collection and removal.

• Oversee the cleanliness of the kitchen and other work areas.

• Oversee the use, cleaning and disposal of kitchen linens like wet cloths.

• Inspect the cleanliness of the kitchen and its equipment.

• Maintain kitchen sanitation at a safe level.

• Perform and oversee sanitation duties to keep the kitchen sanitary and fulfill HACCP and applicable laws.

• Update relevant documentation and train employees on an ongoing basis to ensure that general duties for finances, standard settings, training, meetings and worksite operations are carried out smoothly.

• Assist F&B Director and Executive Chef in determining the general direction of equipment management strategies, processes and policies to fulfill the supposed duties of a steward. Ensure that junior stewards comply with the processes.

• Maintain an adequate supply of kitchen equipment and items. Establish and regulate a minimum/maximum storage standard.

• Observe stewarding management policies of competitors on an ongoing basis. Improve current management policies.

• Learn the latest trends in kitchen equipment, systems, operation and management through various channels including exhibitions and visiting competitors. Make use of any insights in the management practices.

• Provide substantial aid and services to related departments like the Culinary department.

• Keep kitchen equipment and tableware clean. Ensure that they work properly at all times.

• Create customer satisfaction by providing a stable supply of sanitary tableware.

 Health, Safety, Cleanliness and Sanitation

• Follow all policies related to HACCP standards and food safety laws.

• Ensure a safe work environment by removing hazardous elements from the workplace.

• Keep the kitchen and the equipment therein clean and sanitary at all times.

• Follow emergency protocols like workplace safety, first-aid kits and fire prevention.

• Follow all workplace security measures.

• Wear company outfit according to company regulation.

• Comply with sanitation, cleanliness, fire prevention, health and security standards according to company regulations.

• Strictly manage personal hygiene, facility and environment sanitation to prevent food safety problems.

• Follow the standard sanitation checklist to maintain a clean work environment.

• Keep garbage bins and cloths clean at all times.

• Maintain a high level of personal hygiene.

 Customer Service

• Provide customer-oriented services according to company policies.

- Maintain a customer-first attitude at all times.

- Predict customer demands and always put customers first.

- Respond to customer requests promptly and precisely.

- Maintain a high level of knowledge which surpasses the experiences and knowledge of customers.

- Provide optimal on-site solutions to customer complaints.

- Respond immediately to any equipment-related problems in customer service.

• Provide optical on-site solutions to any customer complaints.

• Maintain a perfect knowledge of services provided by the hotel in dealing with customers.

• Always share information with other employees regarding services and restaurant menus in the hotel industry.

• Provide necessary equipment so that menu items and services are provided smoothly.

• Keep informed of customer service standards and act accordingly.

• Provide a predictable and standardized service as bare minimum.

 Cost Budget Loss and Profit

• Establish an annual budget in consultation with Executive Chef and a financial officer. Watch operational performance closely and manage the budget.

• Perform all operational duties that promotes positive performance improvement.

• Regulate and manage expenses from damaged equipment, etc. on an ongoing basis.

• Manage expenses through the conservation of detergents, electricity, water and gas.

• Manage and improve profit/loss to increase revenue and operational profit at the workplace.

• Save payroll expenses through flexible and efficient manage of employee work schedule within the bounds of applicable laws.

 Management of Facility, Utility, Equipment and Tableware

• Use and store kitchen equipment, devices and facility according to company regulations.

• Perform regular inventory duties two or more times per year to verify kitchen facility, utility, equipment and tableware.

• Write an equipment status report two or more times per year for Executive Chef and Chef de Cuisine.

• Prevent damage to kitchen facility, utility, equipment and tableware. Manage the damage ratio (maintain 0.3-0.5% of revenue).

 Maintenance and Management of Kitchen Facility and Environment

• Manage kitchen maintenance duties on a regular basis.

• Give instructions for and manage all duties to maintain a safe workplace.

• Manage energy equipment such as electrical equipment, gas equipment and refrigerators (freezers), on a regular basis.

• Inspect the safety of the building on a regular basis by examining the floor, the ceiling and the walls.

 General Office Duties

• Attend the daily meetings hosted by Executive Chef or Chef de Cuisine every morning.

• Inspect to ensure that daily workplace operation logs are being kept up-to-date.

- Manage the gas inspection log, the freezer/refrigerator inspect log and the last person log.

•  Attractive salary & benefit package
•  02 months of probation with full salary 
•  Insurance package
•  Clear career development plan with many engaging training courses (local & international).
•  Duty meal provided by hotel.
•  Annual helpful training courses (local & international).
•  Wonderful working environment with professional team.

QUALIFICATIONS

• Education: Bachelor's degree or higher preferred

• Experience: 5 years of experience in stewarding

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must possess the general knowledge of, and know how to make use of, washing machines and detergents

• Must possess the general knowledge of, and know how to make use of, hazardous material like detergents

• Must possess the general knowledge of, and skills for, personal, environmental and facility sanitation

• Must be able to select kitchen equipment in keeping with the trends. Must know how to maintain, manage and store it.

• Must be a good communicator. Must be able to manage personnel well.

• Must show basic computer proficiency such as with MS Office

• Must demonstrate an accurate understanding of, and be able to manage, cost calculation in relation to managing damaged equipment, etc.

• Must demonstrate an understanding of, and skills to use, kitchen facility, utility, equipment and kitchenware

• Must know applicable laws regarding food safety and general kitchen operation

Gửi CV (đính kèm ảnh) đến email: Tin đã hết hạn

Hoặc liên hệ Hotline: 024 3333 1089