Manager Stewarding
Current•keeping up to date record for specification, cost, breakage and par stock by quarter inventory•Controlling the cost that related to kitchen supplies and cleaning supplies•Focus to the training and development for team•Make a talent schedule, vacation plan and assist human resources for hiring new staff•To ensure of EHC Audit are meat standard and implemented •Make order for kitchen supplies and chemical •Supporting the service, F&B operational, cleanliness High level hygiene and sanitation (following HACCP standard )•Ensures that par stock of chemicals is always correct and sufficient and chemical are use accordingly•Maintains and organize clean and sanitized heart of the house Food and Beverage area and provides all outlet with clean operating equipment based on expected business level •Organize department an efficient and productive service Department to ensuring a smooth operation and therefore contribute to maximizing guest satisfaction
