Chief Steward

Responsibilities

• Manages all dishwashing and stewarding staff, looks for measurement to improve operation efficiency.
• Assigns duties, monitors staff in stewarding to perform their tasks according to hotel standards.
• Liaises with F&B outlets regarding the provision of chinaware, cutlery, issue of equipment and utensils.
• Maintains safety, hygienic and sanitation level of the kitchen equipment and kitchen area accordance to hotel standards. Ensures all staff are hygienic and follow rules on work safety in washing chinaware and using machines.
• Ensures all stocks including cutlery, glassware, chinaware and other service accessories are kept in a safe and clean place at all times.
• Monitors and spot checks the cleanliness of all F&B areas, including outlets, back of the house, kitchen areas and staff canteen.

Requirements

• Minimum of 8 years’ relevant experience in Hotel stewarding or F&B industries including at least 3 years in a similar position
• Strong leadership skills and highly organized
• Excellent communication and interpersonal skills
• Good knowledge of HACCP and cleaning machines application
• Good command of spoken English, Cantonese and Putonghua