Chief steward
Alsalam hotel
Total des années d'expérience :16 years, 10 Mois
Reporting and Work Closely with Executive Chef or HOD
Monitoring all the fridges and walk inn chillers to maintain the HACCP standard,
Set up stewarding department in a most profitable way for the company.
Keep all equipment clean and well maintains. Work closely with Engineering Department.
Closely monitor and reduce breakage and chemical reports.
Communicate with all outlet managers, Chef de cuisine and Sous chef on a daily base.
Maintain highest standards of sanitation and hygiene.
Set up a strict inventory control method.
Train the staff regarding sanitation standards and cleanliness.
Maintain good working relationships with colleagues and all other departments.
Have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
Maintain a high standard of personal appearance and hygiene at all times.
Work Closely with Ex:chief or sous chief Steward.
Monitoring all the fridges and walk inn chillers to maintain the HACCP standard,
To set up stewarding department in a most profitable way for the company.
To keep all equipment clean and well maintains. Work closely with Engineering Department.
Closely monitor and reduce breakage and chemical reports.
To communicate with all outlet managers, Chef de cuisine and Sous chef on a daily base.
Maintain highest standards of sanitation and hygiene.
To set up a strict inventory control method
Train the staff regarding sanitation standards and cleanliness
To maintain good working relationships with colleagues and all other departments.
To have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
To maintain a high standard of personal appearance and hygiene at all times.
To control quality levels of products and services, operation cost, sanitation, cleanliness and hygiene on an ongoing basis.
To assist the Executive Sous Chefs in establishing and maintaining such systems and methods as they are necessary to supply all outlets and production areas with clean, correct and timely mise-en-place, minimize cost by reducing breakage, loss, misuse of equipment as well as excessive chemical and supply usage to the correct but efficient levels.
To establish and maintain effective employee relations.
To conduct on the job training sessions for stewarding employees.
To assist the Executive Sous Chefs in keeping up to date records which but not limited to the specifications of: cost, breakage, par stock, training, etc.
To assist the Executive Sous Chefs in maintaining the Kitchen Sanitation Checklist and takes corrective action/s as required.
To assist in maintaining administrative records including but not limited to Attendance records, Duty Rosters, Health and Hygiene Inspection Records, Back of the House Checklist, etc.
To ensure cleanliness of all facilities and equipment.
To ensure that all Food and Beverage Hygiene and Sanitation Standards are attained in the areas covered in this Manual.
Perform all related duties and special projects as assigned.
To control operating equipment through regular inventories and systematic acquisition and issuance procedure/s.
To control quarterly inventory of Standard Operating Equipment with all the Outlet Managers and Chef De Cuisines.
Prepare an annual operating equipment budget for the inclusion in the annual business plan.
Schedule employees in accordance with varying business levels in order to put the payroll cost in line with the business trends and to maximize productivity.
Monitor and control cost of all operating and cleaning supplies particularly chemicals.
Monitor and control breakages and losses of all operating equipment.
Select and recruit suitable employees for the Stewarding Department.
Implement effective training programs in the department in conjunction with the training managers and departmental trainers.
Maximize employee productivity and morale within the department and consistently maintain discipline within the Hotel's guidelines and local legislations.
Prepare an annual operating equipment budget for the inclusion in the annual business plan.
Schedule employees in accordance with varying business levels in order to put the payroll cost in line with the business trends and to maximize productivity.
Monitor and control cost of all operating and cleaning supplies particularly chemicals.
Monitor and control breakages and losses of all operating equipment.
Select and recruit suitable employees for the Stewarding Department.
Implement effective training programs in the department in conjunction with the training managers and departmental trainers.
Maximize employee productivity and morale within the department and consistently maintain discipline within the Hotel's guidelines and local legislations.