ESSENTIAL FUNCTIONS.

• Guide Steward Supervisors and Stewards in their jobs. 
• Oversee the cleanliness standards for kitchen areas, banquet rooms, equipment and utensils
• In-charge of implementing the cleaning program as scheduled and monitoring the results of the program. 
• Be up to date with new cleaning supplies, equipment, trends and systems in stewarding. 
• Assist the Stewards during operations. 
• Responsible for the handling and daily maintenance of all kitchen and cleaning equipment, storing safely all flatware, glassware, hollowware, utensils and related equipment. 
• Maintain stock for cleaning supplies, chemicals and operating equipment, making requisitions when needed. 
• Assign specific tasks to the stewarding team. 
• Maintain and update the Steward Operating Manual, chemical and cleaning charts for the team’s reference. 
• Report all accidents and incidents. 
• Conduct and prepare the monthly operating equipment inventory. 
• Monitor operating equipment, reporting any breakage or loss in the Breakage and Loss Report. 
• Coordinate with the Engineering department for preventive maintenance systems for exhaust, drainage, burners, fryers, refrigerator, freezers and other major equipment. 
• Inspect all stewarding supplies and equipment received according to the established specifications. 
• Check that all areas of the kitchen, canteen, and storerooms are of approved sanitation standards. 
• Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standards at all times. 
• Provide active supervision during the implementation of cleaning schedules. 
• Establish good communication with the Kitchen team. 
• Get members of the team to work cooperatively with others. 
• Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos. 
• Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the hotel. 
• Ensure the health, safety and well-being of customers and all team members. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 
• Carry out any other reasonable duties and responsibilities as assigned. 

REQUIREMENTS

• High School Diploma equivalent or above. 
• At least 5 years of working experience in a 5-star category hotel