Chief Steward / Hygiene Manager

[{{ $ctrl._job.status.name | translate}}] Chief Steward / Hygiene Manager
Mandarin Oriental

Posted

Job description



Duties and Responsibilities

  • Manages Stewarding Supervisors as well as all outsourced Stewards.
  • Organizes his department as an efficient and productive cost center and service department ensuring a smooth operation and therefore contribute to maximizing guest satisfaction.
  • Maintains an organized, clean and sanitized back of the house Food & Beverage area and provides all outlets and banquets with clean sanitized operating equipment based on expected business levels.
  • Focus on Energy conservation in the entire kitchen operation
  • Controls procedures for reducing breakage and loss of equipment. 
  • ensure that par stock of chemicals is always correct and sufficient and chemicals are used accordingly 
  • Primarily responsible for inventory of all chinaware, glasses, flatware, hollowware, all buffet equipment’s chafing dishes,kitchen utensils, cleaning equipment's
  • Develop standard cleaning schedule for entire kitchen food receiving area, wet and dried waste room
  • Closely monitoring the waste collecting procedure in the kitchen while ensuring waste are removed to waste disposal rooms as often possible.
  •  Establish a Hygiene and Control program for the kitchen and surround areas.
  • Adheres at all times to the Company Policies & Procedures and Fire Life Health Safety & Security and HACCP Standards.
  • Identifies opportunities for reducing costs without affecting the level of service or product received by our guests.
  • Uses the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
  • In charge of distribution of back of the house equipment to outlet and banquet.
  • Responsible in ensuring submission of monthly reports on kitchen fuel consumption, chemical, kitchen supplies and to keep data base of cost expenses.
  • Ordering of available par stock requirements for storage room.
  • In charge of rostering all stewarding colleagues in accordance to business needs.
  • Conduct daily inspection of kitchen cleanliness minimum twice daily with checklist available.
  • To ensure the stewarding colleagues work in complying with SOP procedure.
  • Provide relevant SOP training to all stewarding staff before assignment of task
  • To ensure that breakages are administrated so as to provide constant feedback to the operation as a tool to reduce breakages and losses.
  • To assign responsibilities to colleagues, implementing Multi Tasking principle and to check their performance periodically.
  • To establish a pool of qualified part time colleagues in conjunction with the HR and Outsourcing Company.
  • To be a hand on Manager and be present at all times in the Operation, especially during busy periods.
  • To establish and strictly control inventories and to the par stocks in the operation for all operating equipment, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
  • To conduct monthly inventory checks on all operating equipment and supplies.
  • To control the requisitioning, storage and careful use of all operating equipment and supplies.
  • To conduct daily pre-shift briefings to employees on preparation, service and menu.
  • To ensure that the Stewarding team complements the Outlet team in projecting projects a warm, professional and welcome image.
  • To plan the outlet weekly roster and work schedules to ensure that the stewarding operation is adequately staffed to handle the level of business.
  • To submit all colleague incident reports.
  • To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.
  • To control requisitioning, storage and careful use of all Operating Equipment and Supplies.
  • To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
  • To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef.
  •   To fully support the Departmental Trainers function in the Department assigned, develop Department Trainers and assign training responsibilities.


Advertised: 30 Nov 2020 SE Asia Standard Time
Applications close: 30 Jan 2021 SE Asia Standard Time

Details

Job type
Full-time
Location
Jakarta, Indonesia
Department
F&B service
Starting in
As soon as possible
Duration of the contract
Indefinite

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