Job Openings

MAJOR FUNCTIONS & RESPONSIBILITIES:

1. Supervise the daily operations of the stewarding team.
2. Maintain high standards of cleanliness and hygiene in all kitchen and food service areas.
3. Monitor dishwashing, equipment cleaning, and waste disposal processes.
4. Enforce compliance with HACCP and food safety regulations.
5. Ensure that all cleaning chemicals and materials are handled correctly and stored safely.
6. Train stewarding staff on proper sanitation, food safety, and equipment handling procedures.
7. Assist the Executive Chief Steward in maintaining an inventory of kitchen cleaning supplies and equipment.
8. Work closely with kitchen and food service teams to ensure seamless operations.
1. Report any maintenance or safety issues to management for immediate resolution.

DUTIES AND RESPONSIBILITIES:

1. 1. STEWARDING TEAM SUPERVISION AND TRAINING:

1. Assign and oversee daily cleaning and sanitation tasks for stewards.
2. Ensure the proper use of dishwashing machines and other cleaning equipment.
3. Train stewarding personnel on food safety, hygiene practices, and proper chemical usage.
4. Monitor and evaluate staff performance, providing coaching and feedback as needed.
5. Maintain a well-organized shift schedule to ensure continuous coverage.

1. 2. HYGIENE, SANITATION AND FOOD SAFETY COMPLIANCE:

1. Ensure all food service and kitchen areas are cleaned and sanitized according to HACCP standards.
2. Monitor pest control and waste management procedures.
3. Conduct regular inspections to ensure food safety compliance and cleanliness.

1. Oversee dishwashing and sterilization processes to maintain food safety.
2. Ensure the proper storage of cleaning chemicals and compliance with safety protocols.

0. 1. INVENTORY MANAGEMENT AND COST CONTROL:
1. Keep track of cleaning supplies and ensure adequate stock levels.
2. Monitor and control the usage of cleaning products to minimize wastage.
3. Report inventory shortages to the Executive Chief Steward for replenishment.
4. Maintain records of equipment maintenance and supply usage.
   2. KITCHEN EQUIPMENT MAINTENANCE AND SUPPORT:

1. Ensure that all kitchen utensils, plates, and cutlery are cleaned and stored properly.
2. Work with the maintenance team to repair or replace malfunctioning equipment.
3. Ensure proper waste segregation and disposal practices are followed.
4. Monitor and report any damage to kitchen equipment or cleaning tool.

1. 3. COORDINATION AND COMMUNICATION:

1. Work closely with the Executive Chief Steward and kitchen team to ensure smooth operations.
2. Liaise with procurement regarding cleaning supplies and kitchen equipment needs.
3. Communicate any hygiene or sanitation issues to the Executive Chief Steward for immediate resolution.

1. 4. CATERING AND SPECIAL EVENTS SUPPORT:

1. Provide stewarding support during banquet events, ensuring efficient setup and cleanup.
2. Maintain high hygiene standards in buffet setups and service stations.
3. Manage stewarding logistics for large-scale catering operations.

0. 5. SECURITY & SAFETY:
1. Ensures that emergency procedures are followed and enforced to provide the best possible security and safety of residents and employees.
2. Coaches’ employees to work in a safe manner that does not harm or injure themselves or others.
3. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
4. Reports all potential and real hazards appropriately to the Executive Chef.
5. Maintains high standards of quality control, hygiene, health and safety in the point of sale within the operation while monitoring third party services in accordance with rules and regulations.
6. Supports a safe operation by applying safety and security regulations.
7. Works with and alongside food and beverage team to ensure that all standards are met and followed.