Stewarding Supervisor

Job Detail

- 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. - Undertake any other ad-hoc duties, relevant to your roles, as assigned by the Supervisor.