Summary
- Ensure hand over properly with the shift before
- Supervises the cleaning of the stewarding areas and operating equipment such as : chinaware, glassware, cutlery ( silver ), hollowware etc
- To ensure very high standard of clean lines and hygiene and make sure implement and monitor at all the time
- Ensure used correct and measurement of the chemical according to the set standard, never mix the chemical
- Ensure proper use of chemical
- Lead by example
- To check and monitor all the team are following the standard operational procedure
- Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting.
- Maintain the high standards of the days operations
- Able to demonstrate a positive attitude and take pride in one's work. This must be reflected in the product produced for our guests to consume
- Ensure good customer relations are maintained at all times
- To do the monthly inventory and daily breakage report
- Maintain high standards of appearance and good personal hygiene
- To assist the assistant and chief steward to control all the food and beverage operating equipment and breakage
- Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures
- Ensure that you report to work on time as per steward department schedules
- Report any sickness or absence from work using the correct procedures.
- Maintain a high standard of cleanliness and sanitation in and around all stewarding work areas and ensure that all colleagues clean their stations after every service.
- Adhere to all the standards of stewarding
- Co-operate and enhance relationships with all other hotel departments at all times
- Ensure all chemicals and cleaning supplies are stored properly in their appropriate storage containers before and after use according to the label throughout shift.
- Required to conduct the training and for stewarding staff and daily worker staff as required.
- Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
- To look in to the maintenance of kitchen equipment and food & beverage and to make the trouble report to engineering where necessary
- Implement food safety programs and procedures.
- Always practice safety in handling food.
- Performing personal and environmental hygiene in food and beverage business.
**Qualifications**:
- Indonesian Nationality with a degree in Hospitality or Business Management
- Has minimum 1 (One) year experience in a similar position in 5 (five) stars International Hotel Chain
- Previous experience in Luxury Hotel or international experience are advantages
- Strong in leadership and business acumen
- Excellent English communication skills, strong guest service mindset and people management & development skills