Chief Steward

Manage all day-to-day operations and staff, to deliver the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.

DUTIES AND RESPONSIBILITIES
Manage and provide clean and functioning equipment, tableware, glassware and cutleries for use by the kitchen, outlets and banquet
Provide the required equipment to set up the buffet with Kitchen staff.
Enforce proper cleaning routines for service ware, equipment, floors, etc.
Enforce proper use and cleaning of all dish room machinery. Requisite chemicals for dishwashing.
Manage all costing and prepare weekend report, labour costing and equipment costing for Profit & Loss, breakages report for F&B Manager.
Conduct daily briefing and attend Food & Beverage (F&B) meetings.
Source for equipment and glassware etc. and loan from other hotels when necessary.
Conduct and inventory check with Finance every 6 months.
Maintain proper records of equipment and replenish shortages for any outlet.
Maintain store and ensure equipment is in good condition by scheduling regular maintenance with Engineering.
Approve staff leave applications, payment for casual labour and staff attendance report.
Conduct On-the-Job training (OJT) for new and existing Stewards
Conduct staff recruitment, paln outlet manpower deployment and manage staff welfare, grievances and disciplinary issues.
Conduct performance appraisals for staff and manage their performance by coaching and training them in accordance with established Hotel standards.

QUALIFICATION AND EXPERIENCE
Should be able to communication
Interpersonal skills required.
Knowledge in F&B Operations, cleaning chemicals and equipment used in kitchen.
5 years of F&B experience

Note: you will be required to attach the following:

Resume / CV
Passport Copy
Educational Certifications
Intro video of yourself
Full Length Photograph