ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Ensuring all colleagues arrive for their shift on time, well-groomed and ready to work
- Assign workstation to all colleagues during line-up and pass on events and information
- Ensuring that all colleagues are following the proper procedures and standards set in place by the department and the hotel
- Responsible for the opening and closing shift
- Ensure all daily tasks list are completed
- Ensuring inter-departmental communication and cooperation in the interest of better guest satisfaction
- Manage waste compactor, food waste digester, recycling stations
- Assist any outlets and culinary team for any kind of resource request
- Ensuring all equipment and kitchens cleaned, maintained and properly stored after an event
- Perform walkthrough with Assistant and Chief Steward on a regular basis
- Ensure all storage room are kept clean and organized
- Have a proactive eye for detail and cleanliness
- Follow department policies, procedures and service standards
- Record and investigate breakages, submit weekly reports, monitor and propose measure to reduce breakage, control costs.
- Familiar with all Sops, hygiene standards, operational procedures, and work safety
- Maintain a safe work environment at all times.
Requirements:
- Possesses knowledge of sanitation standards.
- Demonstrates teamwork and customer service focus.
- Demonstrates excellent communication skills.
- Knowledge of Food and Beverage and Stewarding
