Job Description
- Supervises, coordinates and participates in the activities in
dishwashing, ports and pans washing, silver polishing, kitchen cleaning,
garbage and bottle disposal and equipment storage.
- Prepare operating equipment provision budget for glass, silver
and chinaware.
- Ensure proper sanitation standards are met through maintenance
of local health and sanitation codes
- Maintain contracts with vendors and supplier such as Garbage
Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if
applicable, and arranges special cleaning schedule when applicable
- Trains employees in proper handling of machinery and
equipment, tableware kitchen utensils, chemicals, etc.
- Coordinates with other Food & Beverage sections regarding
needed supplies, preparation and service.
- Inspects performance of the team, condition of machinery and
equipment and cleanliness and orderliness of work areas.
- Plans and schedules work of the section taking into
consideration such things as work loads and events orders.
- Schedules preventive maintenance work and coordinates with
engineering.
- Initiates requisitions, work and maintenance orders,
maintenance and sanitation reports.
- Conducts inventory of tableware, kitchenware; and utensils and
in coordination with cost control; prepares report.
- Performs duties as may be assigned.
- Submit a Monthly Report to the Executive Chef pertaining to
the status of the Stewarding Department
Qualifications
- Diploma in Hotel Management
- Minimum 3 years experience in a similar capacity
- Passionate about maintaining a clean and safe working
environment
- Great attention to details, administration and knowledge of
HACCP, hygiene and safety procedures
- Organized and a great team player
How To Apply
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