ANTONY JUMA MZEE

• Supervise all the stewards in their different work locations.
• Controls quality levels of products and services, operation cost, sanitation, cleanliness and hygiene in an ongoing basis.
• Conducts on the job training sessions for stewarding colleagues
• Assists Executive Chef/Executive Sous Chefs in maintaining the Kitchen cleaning checklist and takes corrective action/s as required.
• Assists in maintaining administrative records including but not limited to Attendance records, Duty Rosters, Health and Hygiene Inspection Records, etc.
• Training Stewarding team all aspects of chemical handling, operating the dish washing machine, and cleaning of kitchens and all kitchen equipment. Recycling and garbage disposal.
• Ensures cleanliness of all facilities and equipment.
• Controls operating equipment through regular inventories and systems, requisition and issuance procedure/s.
• Controls quarterly inventory of Standard Operating Equipment with all the Outlet Managers and Chef De Cuisines (or designates)
• Schedules colleagues in accordance with varying business levels in order to put the payroll cost in line with the business trends and to maximize productivity.
• Monitors and controls cost of all operating and cleaning supplies particularly chemicals.
• Monitors and controls breakages and losses of all operating equipment.
• Selects and recruits suitable colleagues for the Stewarding Department

Managing day to day is stewarding operation and training the staff on Chemical use .
Training Staff on Personal Hygiene and Basic Food Hygiene Standard.
Introducing of Food Safety and temperature logs in kitchen department.
Achieve on chemical and breakage cost
Tracing all areas and not to avoid pest and assure hygiene standard is up to date.

Managing Daily Operations of the Area or Department.
•Departmental trainer for all stewarding colleagues about all kitchen products, hygiene,
safety, maintaining, arranging & cleaning chemicals.
•Maintain breakages control and submit monthly breakage reports to the Executive Chef/
•F&B Director & financial controller / Manager with costs.
•Taking appraisal / Annual performance review for the entire team of the stewarding department.
•Inventory and distribution of all china, silver, and glassware.
•Scheduling Work and Activities.
•Maintaining the HACCP rules in the workplace.
•Reporting to the Exec Chef/F&B Manager/Director about up-coming events and working activities.
•Coordinated with all outlet managers’ regarding store requisition & up-coming events requirement/ equipment’s and casual request purpose.
•Outdoor catering and Banquet Function for arranging buffet equipment and staff.
•Standards of cleanliness and hygiene at all time of all kitchen areas and stores.
•Preparing Monthly chemical & equipment’s order and daily monitoring stock of equipment and chemicals.
•Maintain hygienic kitchen and outlet areas.
•Keep all china, silver, glassware and equipment stores in a hygienic and clean condition.
•Awareness of Health & Safety Standards regarding the correct storage and use of chemicals & general equipment.
•Oversee the equipment needed for food production for menu items.
•Manage Purchasing & Stock Control in conjunction with the Executive Chef/F&B Manager/Purchasing Manager.
•Sending work order request to the engineering department as per all entire F&B area/equipment’s maintenance
Required.
•Arranging kitchen equipment all outlet of the hotel.
•Preparing Banquet Casual Stewards & hotel steward’s monthly attendance with payroll
and submit to HRD.

Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot scrubbing station, and trash compactor.
•Wash and disinfect kitchen and store room areas, tables, tools, knives, and equipment.
•Receive deliveries, store perishables properly, and rotate stock.
•Ensure clean wares are stored in appropriate areas.
•Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink to clean
dishes. Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing
and re-washing.
•Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak, and wash/re-wash silverware.
•Breakdown dirty bus tubs. Empty and maintain trashcans and dumpster area. Clean and mop all areas in assigned
departments. Dispose of glass in the proper containers.
•Break down cardboard boxes and place them and other recyclables in the recycle bin.
•Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager;
•Complete safety training and certifications.
•Develop and maintain positive working relationships with others; support team to reach common goals.
•Ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by Supervisors. Rack and spray all racked items with hot water to loosen and remove food residue. Sort, soak and wash/re-wash silverware