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Reporting to the Executive Chef, the incumbent will be responsible for the smooth operation of the Stewarding department.
- Maintain adequate supply of chinaware, glassware, silverware, cutleries and other service areas and speciality items by taking monthly inventories to determine their usage and requisition or replacements for these items.
- Responsible for the inventory of all operating equipment.
- Ensure proper usage, storage, cleanliness and maintenance of operating equipment and coordinate/facilitate their inventory checks by the Finance Department.
- Liaise with Chefs, Outlet Managers on equipment, chinaware, glassware, silverware, cutleries and other requirements for major events.
- Ensure F&B kitchen machinery is in good and working conditions; liaise with Engineering department to maintain a high work rate machinery.
- Ensure that there are minimum breakages and no pilferage of hotel supplies.
- Prepare breakages report, detergent consumption report and initiate sanitation programmes.
- Ensure cleanliness of all hotel kitchens at all times.
- Review and manage expenses according to business volume of F&B Department.
- Oversee staff canteen.
- Coordinate and key liaison personnel with other contractors such as pest controllers and day/night stewarding.
- Perform any other duties as assigned by the superior.