• Reporting to : F & B Manager.

PRIMARY RESPONSIBILITIES

• Looks after over all operation of the Kitchen Stewarding Secction of the Hotel independently.
• Ensures that health, fire and safety regulations are being adhered to by all associates.
• Ensures that all equipments, utensils, cutlery, crockery and other service materials are properly handled and maintained.
• Maintains necessary inventory control system as established by the Hotel for all equipments.
• Makes sure that dish out line is set up, as and when required.
• Holds sufficient knowledge on use of cleaning agents and chemicals according to prescribed methods.
• Makes sure that scheduled personnel are on time and work properly as assigned.
• Ensures Supervision of the Stewarding Department; Delivery of food to the banquet areas (buffets, receptions, dinners) on time.
• Assists kitchen and F & B Service staff in smooth service of meals and keeps the area neat and clean.
• Ensures a well Organized Banquet Kitchen, dish washing area, store room as per standard operating procedures of the Hotel.
• Consults the Executive Chef for pertinent information regarding daily business and special functions.
• Maintains the kitchen’s cleanliness according to proper standards.
• Checks and controls the proper storage of products and supplies especially on all linen, equipments and cleaning agents.
• Prepares necessary gate pass/ checklist and issues equipments for out-door catering.
• Ensures all kitchen and food and beverage equipment and utensils are neat and clean at a time.
• Organizes daily briefing for proper communication within the section.

SECONDARY RESPONSIBILITIES

• To Ensure adherence to local Health Department rules and regulations.
• To Ensure all policies and procedures are followed properly.
• Meet with Banquet Chefs to discuss the needs and requirements for all convention and catering functions during the shift.

OCCASIONAL RESPONSIBILITIES

• Organizing departmental training for staffs.
• Provide suggestion to management in purchasing new food and beverage & kitchen equipments and utensils.
• To take care of cleanliness of all F&B related areas and inventory of all kitchen and service related outlets.