Taking care of day to day operation of the stewarding department. Assists F&B Manager in supervising the function of all stewarding employees, facilities and costs to ensure maximum stewarding departmental profit, maximum guest and employee satisfaction is achieved.Updating and revision of HACCP manual and system in monthly HACCP meeting with the HACCP team.Lead supplier audits, internal audits for the effectiveness of the HACCP system.Manage all equipment stores like china ware, glass ware and silver ware.Conducts chinaware, glass ware and silver ware inventories.Re-Order the equipment like Chinaware, Glassware, Flatware etc….According to the Budget.Pre-Opening program Hotels Standards, Polices and Standard Operation Procedures.Solving any problems / Issues related to food safety.Conducting daily inspection regarding hygiene and sanitation conditions of all production & storage areas.Manage and maintain a satisfactory waste disposal system.Ensures Stewarding staff is properly trained regarding sanitation, equipment handling and chemical usage and also safety procedures.Attends weekly in charge meeting and reports all the things needed in the kitchen & especially in F & B Department.Responsible for ensuring overall hygiene activities in the food production areas.Having Good Knowledge of Chemical and Sanitation Guidelines.Follow up All F&B Kitchen Cleaning Schedule on Daily Basis.Keep Monitor The Cleaning Supplies And Maintain The Budget.To ensure that all kitchen area and other back-of-the house and F&B areas are cleaned, to clearly define the standard and schedules.To have the complete understanding of hotel rules and regulationsSpecialties :-Food Safety & Hygiene Implementation Program.HACCP Implementation program and certification.Having good knowledge with J.D & Ecolab chemical and sanitation guidelines.Controls all the monitoring sheets involving the Good Hotel Practice and Good Hygiene Practice.

Taking care of day to day operation of the stewarding department. Assists F&B Manager in supervising the function of all stewarding employees, facilities and costs to ensure maximum stewarding departmental profit, maximum guest and employee satisfaction is achieved.Updating and revision of HACCP manual and system in monthly HACCP meeting with the HACCP team.Lead supplier audits, internal audits for the effectiveness of the HACCP system.Manage all equipment stores like china ware, glass ware and silver ware.Conducts chinaware, glass ware and silver ware inventories.Re-Order the equipment like Chinaware, Glassware, Flatware etc….According to the Budget.Pre-Opening program Hotels Standards, Polices and Standard Operation Procedures.Solving any problems / Issues related to food safety.Conducting daily inspection regarding hygiene and sanitation conditions of all production & storage areas.Manage and maintain a satisfactory waste disposal system.Ensures Stewarding staff is properly trained regarding sanitation, equipment handling and chemical usage and also safety procedures.Attends weekly in charge meeting and reports all the things needed in the kitchen & especially in F & B Department.Responsible for ensuring overall hygiene activities in the food production areas.Having Good Knowledge of Chemical and Sanitation Guidelines.Follow up All F&B Kitchen Cleaning Schedule on Daily Basis.Keep Monitor The Cleaning Supplies And Maintain The Budget.To ensure that all kitchen area and other back-of-the house and F&B areas are cleaned, to clearly define the standard and schedules.To have the complete understanding of hotel rules and regulationsSpecialties :-Food Safety & Hygiene Implementation Program.HACCP Implementation program and certification.Having good knowledge with J.D & Ecolab chemical and sanitation guidelines.Controls all the monitoring sheets involving the Good Hotel Practice and Good Hygiene Practice.