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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