![]() Establish good communication and teamwork within the kitchen team and others.Ensure shifts are reviewed, handovers and briefings are carried out.Plan ahead and ensure adequate resources are available.Describe, assign and delegate duties and authority for stewarding operations.Assess team members’ performance against departmental standards.Knowledgeable of departmental standards and able to explain the standards to team members.Assist in the restaurant and bar during busy days or special events.Actively seek verbal feedback from customers and team members during service period.Coordinate with Finance and Security in processing disposal sales.Check and maintain the sanitation level of the garbage room, both wet and dry.Knowledgeable of all job description in stewarding section and capable of performing the tasks as required.Knowledgeable on fire safety and security procedures in relation to stewarding operations.Acquire contact from various hotels in the city to secure additional equipment for big functions and events.Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower.Provide active supervision during the implementation of cleaning schedules.Gives direction and check set-up of buffet set in the outlet and banquet functions.Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times.Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition.Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards.Inspect all stewarding supplies and equipment received, according to the established specification.Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment.Prepare purchase requisition for operating equipment and cleaning supplies.Report and monitor the breakage and loss report for operating equipment.Conduct and prepare the monthly operating equipment inventory.Prepare and monitor the requisition of all chemicals and equipment.Maintain and update the steward operating manual, chemical charts and cleaning chart for the team’s reference.Ensure all cleaning supplies and equipment are sufficiently stocked.Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment.Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding.Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action.Control and analyze cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss. ![]()
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