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
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