Chief steward
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
• Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards in order to make clean up more efficient.
• water temperature, and chemical levels are appropriate for cleaning and documented.
• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
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• Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
• Assist in the location, movement and storage of banquet operational equipment.
• Assist in the stock take of equipment and other items as required.
• Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
• Work with all departments to ensure items that are required for service are available when needed.
• Take all necessary actions to reduce the loss of silverware / flatware.
• Take all necessary actions to reduce breakage of China and Glasswares.
• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
• Proper cleaning routines for service ware, equipment, floors, etc.
Proper use and cleaning of all dish room machinery.
• all food holding and transport equipment is in working order.
• Compliance with food handling and sanitation standards.
• Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.