1.Responsible for guiding the steward supervisors and stewards in the performance of their jobs..
2.Assists the Chief Steward in controlling & analyzing on an on-going basis the following : Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils,Guests & team satisfaction, Operating supplies, cleaning supplies payroll and related costs,Breakage and Loss.
3.Responsible for providing sufficient equipment which are in accordance to sanitation standards and in good condition, to the outlets and kitchen sections.
4.Responsible for the proper handling and maintenance of all equipment in the Kitchen.
5.Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment.
6.Responsible for the sufficiency of cleaning supplies and equipment.
7.Maintains and updates the steward Operating manual, chemical charts and cleaning chart for team guidance.
8.Prepares and monitors the requisitions of all chemicals and equipment.
9.Conducts and prepares monthly operating equipment inventory.
10.Reports and monitors the Breakage and Loss report for operating equipment.
11.Clean the floor and the tiles in the kitchen, corridors and stewarding areas.
12.Assists the Chief Steward to Checks all areas of the kitchen, canteen, store rooms are up to the level of sanitation standard.
Specific Job Knowledge, Skill and Ability工作技能技巧要求：
1.Confidently knowing opening hours of all restaurants & Hotel outlets.
1.Knowledge of team member training and motivation procedures.
2.Ability to set priorities and to complete tasks in timely manner.
3.Able to work in an moist, hot and sometimes loud environment.
4.Up to date Sanitation Classes.
5.By assisting waiters, bar attendants & kitchen team member where required and carry out any reasonable duties requested by the Manager.
6.Ability to operate and maintain cleaning equipment .