Phó Quản lý Tạp vụ / Asst. Chief Steward

1. Supervise the work of the kitchen helpers to ensure that they keep all the working areas, staff cafeteria, garbage areas, equipment, drains, floors, crockery, cutlery and all other items and areas in the kitchen and storage area clean.

2. Responsible for the proper care and storage of equipment and utensils.

3. Responsible for the correct handling of equipment and machinery.

4. Control the usage of chemicals and ensure that the right amount is used so as to ensure there is no wastage.

5. Assign staff to different work areas depending on workload.

6. Maintain adequate stocks of equipment used for meal service at the various outlets.

7. Check regularly the general cleanliness of all kitchens and other areas assigned to his department.

8. Ensure that all storerooms are locked and conduct routine checks to ensure their security.

9. Prepare duty roster of all staff working under him.

10. Ensure that all machinery in the outlets are switched off after working hours.

11. Check on staff cleanliness and ensure that they are wearing clean and proper uniforms and shoes.

12. Check regularly on stock of chemicals available and to requisite from the main store if replenishment is required.

13. Inspect kitchen areas and dish washing machines regularly.

14. Check daily function requisition forms and prepare the equipment required for the banquet set-up. To supervise the setting up of equipment and ensure that they are set up on time.

15. Perform any other tasks as may be assigned by the Head Chef or the Management.

• Competitive salary and allowances as per company policy.
• Professional training and development opportunities.
• Full insurance and benefits in accordance with the Labor Law.
• Professional working environment