The Stewarding Executive will oversee and supervise all aspects of stewarding operation during a shift, maintaining the cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils. The role requires a positive attitude, good customer service skills and ability to work in a moist, hot and sometimes loud environment.
Requirements
- Maintain a high customer service focus with customers in mind.
- Possess a positive attitude, take responsibility and initiative to resolve issues and communicate clearly with customers and colleagues.
- Guide the stewards in their jobs.
- Assist the Chief Steward to control and analyze the cleanliness of kitchen areas, equipment and utensils.
- Provide sufficient cleaning supplies and equipment to the outlets and kitchen sections.
- Maintain and update the steward operating manual, chemical charts and cleaning charts.
- Prepare and monitor the requisitions of all chemicals and equipment.
- Conduct and prepare the monthly operating equipment inventory.
- Report and monitor the breakage and loss report for operating equipment.
- Keep the storeroom in order.
- Maintain the polishing machine and the deoxidizing bath in perfect order.
- Operate and maintain the automatic dish-washing machine and other cleaning equipment.
- Provide the restaurants with sufficient dishes.
- Clean the floor and the tiles in the kitchen, corridors and stewarding areas.
- Assist the Chief Steward to check that all areas of the kitchen, canteen, and storerooms are up to sanitation standards.
- Complete the FSMS checklist in preparation for service.
- Check reservations for the day, ensure that the team is aware of busy areas in the operation.
- Perform all duties and responsibilities safely for yourself and others in the workplace.
- Assist Waiters, Bar Attendants and Kitchen team members where required.
