Shankar Tamang

Working as an Stewarding In-charge with Grayton hotel Dubai by Blazon.
Supervise the duties of all stewarding department employees, facilities, operation and costs.
Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
Co-ordinate with the Director of F&B Manager and Executive chef to check their requirements for the day and the next day.
Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
Encourages and builds mutual trust, respect, and cooperation among team members.
Conducting weekly staff Meeting & training
Departmental trainer for all stewarding
Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
Assist Chefs and kitchen staff with various tasks as needed.
Responsible for stewarding operation & outside catering.

Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
Encourages and builds mutual trust, respect, and cooperation among team members.
Conducting weekly staff Meeting & training
Departmental trainer for all stewarding
Able to work well under pressure in a fast paced environment.
Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
Assist Chefs and kitchen staff with various tasks as needed.
Responsible for stewarding operation & outside catering.
Work with all departments to ensure items that are required for service are available when needed.
Celebrates successes by publicly recognizing the contributions of team members.
Carry out any other reasonable task set by the Hotel’s Management.

Working as an Stewarding supervisor with Rosewood Abu Dhabi
Managing 7 Food & Beverage Outlets, 6 Meeting Rooms, 1000 seats Ballroom
Attending Kitchen & F&B Meeting on daily basis
Supervising & mobilizing 70 staffs.
Responsible for staff training
Fully in charge of Kitchen and Restaurant Operation
Conducting weekly staff Meeting & training
Departmental trainer for all stewarding
Responsible for inventory & Breakage
Prepare checklist for each & every function
Monthly inventory & breakage
Making a day to day schedule for staffs.
Handling & issuing chemical
Responsible in assigning
Responsible for Restaurant cleaning operation
Taking care of the kitchen cleaning and miss-en plus
Responsible for stewarding operation & outside catering

Supervise the sanitation, cleanliness, hygiene, as well as the quality level of product and services
Ensure that all stewarding employees follow safety instructions whilst cleaning machinery
Conduct regular checks to ensure that service and kitchen operating equipment is properly cleaned
Banquet functions- Buffet set-up of Hot Buffet, Cold Buffet, pastry Buffet for 500 to 1000 Pax.
All kitchen and Restaurant mis-en-place Requirements in terms of equipments set-up for breakfast, lunch and dinner
Inventory of breakages, maintenance request, Security gate pass.
Awareness about using different kind of chemical in different ways in different portion.
Design staff according to duty roaster to different designated outlet