Description:

1. Know your job and continue your self-development by self-directed learning and participation in company sponsored training programs.
2. Network within the company and the industry to keep abreast of developments affecting your field of expertise.
3. Project courtesy, hospitality and professional behavior across your department at all times with guests and fellow colleagues.
4. Coordinate the tasks and operations of the Stewarding Department.
5. Coordinate the tasks of Stewards for each shift.
6. Develops and supervise all Performance Management and Development systems for all band members accurately in a timely manner.
7. Ensure all soiled dishes, pots, etc. are constantly cleaned to avoid pileup.
8. Ensure the full life cycle of items processed through Stewarding (pots, cutlery, crockery, glassware, kitchen equipment, etc.) is managed through proper care, cleaning and storage.
9. Inspect kitchen equipment, crockery, glassware, cutlery, and other goods to identify items requiring repair or replacement.
10. Ensure all cleaned items are properly stored.
11. Oversee the proper handling of all food waste, rubbish and recyclables.
12. Manage the regular cleaning of the Kitchen, Stewarding, storage, back of house and waste disposal areas.
13. Conduct routine inventory taking to ensure stock levels for operating equipment and other items are up to par for your department.
14. Be actively involved in the training and induction for new employees in your department.
15. Deliver training programs as required and coordinate training tasks with the Human Resources department and trainers.
16. Coach line employees in service standards to ensure operating procedures are adhered to.
17. Communicate potential issues with regard to employee misconduct and potential disciplinary action to your manager.
18. In the absence of your manager, coordinate department briefings and provide ongoing communication to line employees regarding new policies, programs and procedures.
19. Operate dishwashers properly and make recommendations for repair or maintenance.
20. Ensure the strictest guidelines for food safety and handling are practiced in accordance with the NSF standards and requirements.
21. Run daily briefings and contribute to the F&B departmental meeting.
22. Keep up to date records which include but are not limited to the Specifications of Operating Equipment, Breakage, Par stocks
23. Implement sanitation checklist and take corrective action as required.
24. Prepare monthly Stewarding report including breakages, consumption, staffing, guest comments, maintenance of machines and equipment, future plans, strategies, suggestions, accurate inventory figures.
25. Ensure all health and safety precautions are met to established standards and procedures.
26. Maintain a complete understanding of the Employee Handbook and adhere to regulations contained therein.
27. Maintain a complete understanding of the Hotel’s policy relating to fire, safety and health,
    and ensure all precautions are taken to safeguard against incidents for areas under your
28. Support and drive the execution of cleaning procedures and plans for the overall cleanliness in the entire kitchen and comply with the NSF and Hard Rock requirements and standards.
29. Perform other assignments to meet business needs as directed by your superiors.

Requirements:

To apply, send your cover letter and resume to [email protected]