Stewarding Supervisor
$ 2,300 - $ 2,300 / Per Mon
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Stewarding Supervisor
Reporting to the Chief Steward, the incumbent shall be responsible to:-
Ensure the hygiene and proper sanitation of working areas for storage, preparation and serving of foods in the hotel in compliance with all relevant NEA legislations.
Be responsible for proper maintenance and inventory of all operating equipments in the food & beverage department.
Ensure that hygiene and cleanliness are maintained in all kitchen areas.
Organize equipments for daily food preparation and other necessary kitchen equipments.
Monitor the cleaning of premises, cleaning and storage of kitchen equipment and the removal of waste.
Keep control of all chinaware, glassware, silverware, flatware and hollowware. Conducts regular stock take and ensure they are kept in a hygienic and clean condition.
Ensure that silverware is polished on regular basis.
Monitor control procedures for reducing breakages and loss of equipments.
Determine optimum staffing, product, stock and equipments level, in relation to business needs, keeping in mind the various seasonal periods of business.
Prepare and monitor stock of equipments and chemicals and ensure correct quantity of cleaning chemical are used.
Assist to manage the stewarding staff/contract stewarding staff and the deployment of their job tasks according to the service standard set.
To supervise staff performance, implement staff training, organize staff roster and leave and provide counseling, if necessary.
Involved in the Monthly / Quarterly / Yearly Inventory count.
Liaise with local health authorities on health or hygiene regulations.
Requirements:
At least 2 years of work experience in a similar capacity.
Service oriented, energetic, proactive, self-driven, highly motivated and has excellent interpersonal and communication skills.
Adaptable, determined and able to work in a fast paced environment.
Able to perform rotating work shifts on weekends and public holidays.
Reporting to the Chief Steward, the incumbent shall be responsible to:-
Ensure the hygiene and proper sanitation of working areas for storage, preparation and serving of foods in the hotel in compliance with all relevant NEA legislations.
Be responsible for proper maintenance and inventory of all operating equipments in the food & beverage department.
Ensure that hygiene and cleanliness are maintained in all kitchen areas.
Organize equipments for daily food preparation and other necessary kitchen equipments.
Monitor the cleaning of premises, cleaning and storage of kitchen equipment and the removal of waste.
Keep control of all chinaware, glassware, silverware, flatware and hollowware. Conducts regular stock take and ensure they are kept in a hygienic and clean condition.
Ensure that silverware is polished on regular basis.
Monitor control procedures for reducing breakages and loss of equipments.
Determine optimum staffing, product, stock and equipments level, in relation to business needs, keeping in mind the various seasonal periods of business.
Prepare and monitor stock of equipments and chemicals and ensure correct quantity of cleaning chemical are used.
Assist to manage the stewarding staff/contract stewarding staff and the deployment of their job tasks according to the service standard set.
To supervise staff performance, implement staff training, organize staff roster and leave and provide counseling, if necessary.
Involved in the Monthly / Quarterly / Yearly Inventory count.
Liaise with local health authorities on health or hygiene regulations.
Requirements:
At least 2 years of work experience in a similar capacity.
Service oriented, energetic, proactive, self-driven, highly motivated and has excellent interpersonal and communication skills.
Adaptable, determined and able to work in a fast paced environment.
Able to perform rotating work shifts on weekends and public holidays.
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