Assist Line Manager in organizing, directing and managing all activities in the department to meet the standards and requirement within the department.
Duties and Responsibilities*:
Assist the Line Manager in inspecting the back of house food production areas to ensure that equipment are clean and in order. To follow up hygiene rules, such as scheduled cleaning, chemical usage, dish washing machine operating, and pot washing procedure. Follow up engineering maintenance report Prepare on a daily basis outlets buffet set up, banquet and outside catering, barbecues set up and different kitchen requirements. Has full understanding of chemical reaction and their use for cleaning. Enforce all health and safety standards, emergency procedures and fire preventing regulation. Replace the Chief Steward in his absence. Participate in regular training programs. Train and coach the stewarding the subordinates. Contribute to Departmental goals and objectives.
Experience and Skills*:
HACCP – intermediate. Food Hygiene – intermediate. Basic - English communication skills, written and verbal. Department Role Stewarding Supervisor Locations
