Chief Steward

1 month ago

Singapore THE CAPITOL KEMPINSKI HOTEL SINGAPORE Full time
Roles & Responsibilities

The Chief Steward is responsible for managing the Stewarding Department and maintaining a high level of hygiene in all food processing facilities. The incumbent should possess the ability to perform shift work and work well under pressure in providing a courteous, professional, efficient and flexible service that is consistent with Kempinski hotel standards.


MAIN RESPONSIBILITIES

  • Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
  • Ensure that the place of work and surrounding area is kept clean and organised at all times.
  • Execute and ensure that the team is able to execute the highest level of service and set-up standards at all times.
  • Produce reports and analysis of the outlet and present report in the monthly performance meeting.
  • Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
  • Conduct monthly inventory of operating supplies and equipment together with the stewarding department
  • Prepare and review all departmental operations manual updates annually in together with the Head of Department.
  • Support activities and cooperation with the suppliers.
  • Organise all required outlet specific trainings as described by the department.
  • Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
  • Respond to any changes in the department as dictated by the hotel management.
  • Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
  • Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
  • Ensuring that breakage is monitored in order to provide constant feedback to the operation and to reduce breakage and losses.
  • Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.
  • Assist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
  • Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
  • Maintain daily checks and log reports of all areas responsible.

JOB REQUIREMENTS

  • Minimum 3 years’ experience in a similar capacity
  • Responsible and hardworking, able to work in a safe, prudent and organized manner
  • Ability to maintain highest standards of professionalism, ethics, grooming and attitude
  • Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
  • Good written and verbal communication skills
  • Excellent organizational and time management skills

Tell employers what skills you have

Budgets
Leadership
Food Safety
Food Hygiene standards
Cooking
Work Well Under Pressure
Inventory
Food and Beverage Safety and Hygiene
Purchasing
Sanitation
Payroll
Festivals
Procurement
Restaurant Management
Communication Skills
Reports
Hotel Management
Food Processing
Hospitality

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