Chief Stewarding

FINANCIAL
- Assist Executive chef and Executive sous chef for preparing an annual operating budget for inclusion in the annual business plan.
- To schedule employees in line with varying business levels in order to maximize productivity and minimize payroll costs.
- To monitor and control costs of all operating supplies in particular chemicals.
- To monitor and control the breakage and loss of all operating equipment.
- Maintain stock level of chemical and analyze consumptions

OPERATIONAL
- To ensure that each outlet is supplied with clean and dry operating equipment.
- To ensure that all kitchen areas and other back of the house food and beverage areas are cleaned to cleanly defined standards and schedules.
- To ensure that all food production areas are supplied with clean and dry kitchen utensils.
- To supervise < where applicable> night cleaning contractors in kitchen and back of the house food and beverage areas.
- Ensuring all chemical is stored correctly and handled with care.

EMPLOYEE HANDLING
- To select and recruit suitable employees for the stewarding department using prescribed personnel specification forms and interview checklists.
- To implement effective training programs in the department in conjunction with the training department and the departmental trainers.
- To maximize employee productivity and morale within the department and consistently maintain discipline within hotel guidelines and local legislation.

ADMINSTRATION
- To maintain all hotel records and forms as prescribed by local hotel management and policies.
- To keep and use any other documents, reports and records which make the stewarding department more efficient.

GENERAL
- To respond to changes in the departmental function as dictated by the industry, company and hotel.
- Accept additional or temporary assignment as instructed by superior from time to time.

RISK MANAGEMENT RESPONSIBILITIES
- Ensuring that all activities are performed in accordance with the Occupational Health and Safety (OH&S), EEO, Rehabilitation and Environmental procedures, legislation or good practice.
- Responding to and reporting any hazardous situations to Executive sous chef.
- Reviewing all tasks to assist in improving safety.
- Promoting OH&S, EEO, Rehabilitation and Environmental management with employees and contractors

Knowledge and Experience
• Minimum 5 years of relevant experience in the hotel industry, preferred in international hotel chains
• Strong user knowledge of Microsoft Outlook, Microsoft Office, especially Excel
• Good knowledge in Chemical handling and Cleaning Equipment
• Strong knowledge in handling Kitchen equipment
• Strong knowledge in HACCP, Food Safety
• Knowledge in OSE, PPE

Competencies
• Good interpersonal skills with ability to communicate with all levels of employees
• Serviced oriented with an eye for details
• Good teamworking skills and able to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative under dynamic environment
• Self motivated and energetic

- The wage agreements in interview.
- Able to work in an active and professional working environment.
- Insurance and Paid-leaves as required by Labor Law.

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