CHIEF STEWARD
COURTYARD BY MARRIOTT DUBAI
Total des années d'expérience :11 years, 6 Mois
10 - Stewards + out sourced staff.
• Having ability to train the employees.
• Solving any problems / Issues related to food safety.
• To maintain the highest standard of personal hygiene.
• Manage and maintain a satisfactory waste disposal system.
• Follow up All F&B Kitchen Cleaning Schedule on Daily Basis.
• Conducts chinaware, glass ware and silver ware inventories.
• Keep monitor the cleaning supplies and maintain the budget.
• Having Good Knowledge of Chemical and Sanitation Guidelines.
• Manage all equipment stores like china ware, glass ware and silver ware.
• Lead supplier audits, internal audits for the effectiveness of the HACCP system.
• Pre-opening program Hotels Standards, Polices and Standard Operation Procedures.
• Re-Order the equipment like Chinaware, Glassware, and Flatware etc.…. According to the Budget.
• Conducting daily inspection regarding hygiene and sanitation conditions of all production & storage areas.
• Updating and revision of HACCP manual and system in monthly HACCP meeting with the HACCP team.
• Attends weekly in charge meeting and reports all the things needed in the kitchen & especially in F & B
Department.
• Ensures Stewarding staff is properly trained regarding sanitation, equipment handling and chemical usage and
safety procedures.
• Responsible for ensuring overall hygiene activities in the food production areas.
• To ensure that all kitchen area and other back-of-the house and F&B areas are cleaned, to clearly define the
standard and schedules.
SPECIALIST IN :
• Creating Stewarding SOPs.
• F&B operating budgeting.
• Chemicals report / inventory.
• Controlling Breakage & par stock.
• Day to Day Stewarding operation.
• Kitchen Design and Re setting F& B Operation.
• To control department monthly budget and expenses.
• Implementation of SSOP for the Stewarding Department.
• Hiring & Training experience Stewarding Department associates.
• Coordinate with Executive Chef to organize & implement the system in place.
• Specialize in pre-opening properties and setting up Stewarding Department.
• Proper Takeover from contractors and follow up on snagging list of Property.
• Controlling and sustaining overall Financial budget for department and overall Companies.
• To Develop Training Program on personal Hygiene& Breakage Control for all F&B Associates, Effective cost
controlling of Daily Cleaning Chemical and Cleaning supplies.
in Auris Plaza Hotel in
27 - Stewards.
• Attended some training such as good
in Dusit Thani Hotel. A 5-star hotel deluxe with 174 Room, 173 Apartments & 6 F&B
outlets.
• 01 - Chief Steward.
• 01 - Asst. Chief Steward.
• 02 - Supervisors.
• 26 - Stewards
JOB & RESPONSIBILITY
• Maintaining a purchase log for controllable.
• Daily follow-up with cleaning schedules.
• Setup and manage silver polishing schedule.
• Inventory of kitchen items as often as needed.
• Responsible for the opening and closing shift.
• Control usage of chemicals and cleaning solutions.
• All floors, walls and ceilings according to standard.
• Equipment and chemical training for stewarding staff.
• Practice sanitation and safety according to accepted standard.
• Other reasonable duties as assigned by Asst. chief steward
• Follow department policies, procedures and service standards.
• Maintaining glass, silver and china inventories and storerooms.
• Maintaining cleanliness in the kitchen areas throughout the entire operation.
• Ensure that all Kitchens Are Cleaned, Organized and sanitized.
• Responsible for quarterly inventory in conjunction with the Asst. chief steward.
• Storing, purchasing and issuing of controllable in conjunction with the