Main responsibilities- To manage the Stewarding function through the provision of leadership, supervision, training and control and to maintain high levels of sanitation as per P&P, and any other assignment given by the management if and when required. It is mandatory to be vigilant and aware of individual responsibilities of HACCP.- Responsible for the direction, training and control of stewarding personnel, and close working relationship with the kitchen and other F&B departments.- Liaises closely with all related department heads in order to guarantee smooth running of the operation and to guarantee minimum par stock levels of china/glass/cutlery at all times.- To ensure a high degree of hygiene and cleanliness as required by the hotel and local regulations.Cleanliness and Hygiene Standards- Learns the local health authorities sanitation and hygiene requirements- Ensures that local and hotel’s standards of cleanliness, hygiene and sanitation are maintained.- Ensures refuse is placed in proper containers and is disposed of promptly and hygienically.Material Control- Responsible for adequate operational and cleaning supplies, for controlling use and breakage, and for ensuring proper use and maintenance of equipment.- Determines that adequate operating supplies are available and in good Condition- Initiates requisitions for operating and cleaning supplies- Controls breakage of operating supplies and controls usage of cleaning materials- Liaises closely with the Executive Chef regarding requirements of operational supplies- Conducts weekly kitchen inspectionsAdministration- Compiles the log book recording breakage, cleaning material usage and other appropriate details- Initiates repairs and maintenance work orders.- Contains costs of operating the department within the established budgets and places purchase orders in liaison with Executive Chef- Learns the hotel’s fire and safety precautions and how to operate the firefighting equipment.

Generally am in charge of all the food and beverage department cleaning, buffet set ups, inventory, breakage records, purchases, chemical usage, staff deployment(stewards) store management, staff evaluation exercise, staff training and any other tasks related in my line of operation.

Supervise the kitchen sanitation operation, including quality and consistent production, quality and cost control, timing of service out of the kitchen and into all outlet areas. Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas, food and beverage service areas, hallways, corridors, and storerooms. Responsible for cost control and the proper storage of all service ware items including china, glass, silver, and food preparation equipment. Responsible for supervising the proper storage of all food items Responsible for the supervision, scheduling, development and training of all Stewarding Department employees in order to achieve budgeted food and beverage revenues. Work with purchasing agent on purchasing and receiving to ensure that china, glassware, and silverware specifications are met. Schedule and conduct quarterly inventory of these items.

generally in charge of cleaning of all the dirty dishes and work areas. cooking machinery and any other duty as assigned to me by my supervisor