Stewarding & Hygiene Manager


Posting Date: 12 July 2024
Closing Date: 31 December 2024
Job Reference Number:
Type of Employment: Full-time

Description:

As Stewarding & Hygiene Manager, you are responsible for daily overall kitchen operation, kitchen management, FSMS, ESG and NSF practices, hygiene, environmental and sustainability management.  This position is instrumental in maintaining a profitable, clean, safe, sustainable, organized, and harmonious food and beverage production department.  You will :

  • Assist the Executive Sous Chef / Chef de cuisine in F&B (P) daily operations and management.
  • Attends daily Sous Chef briefing / F&B briefings / Catering meetings / FSMS / NSF / ESG meeting and any meetings invited or assigned.
  • Maintains good, open-minded relationships and work closely with all departments within the hotel.
  • Ensure all FSMS / NSF / ESG records are kept up-to-date and in a professional set up.
  • Ensure all hygiene standards are recorded on time and in a professional set up.
  • Monitor, maintain and purchase necessary tools, equipment and hardware required for his department’s need.
  • Manage, control and record breakages on daily basis.
  • Assign and monitor stewarding training schedule and following up on the effectiveness of training and development plans.
  • Schedule all cleaning procedure and ensuring the cleanliness of all area, according to FSMS and NSF standards and requirement.
  • Supervise and work allocation to band members according to their knowledge and skill level.
  • Assign, manage and monitor department’s scheduling, duty roster, and holiday and leave planner based on operations and profitability.
  • Maintains a daily communication logbook or recorded documents.
  • Ensures that all stewarding band members follow and understand their job description.
  • Keeps and reports any incident, problems and complaints to the Executive Sous Chef, Chef de Cuisine and Director of Food and Beverage.
  • Assists Executive Sous Chef / Chef de Cuisine to keep stewarding operating cost within the assigned budget to ensure profitability.
  • Manage and control stewarding department’s labour cost according to assigned budget.
  • Ensures the hotel cost control policies and procedures are followed
  • Contributes to overall profits, through prevention of wastage and maximizing use of raw materials.
  • Manage and controls the departmental breakage costs to a minimum.
  • Follow and practise NSF / FSMS and local Hygiene laws at all times
  • Actively participate in FSMS committee projects and assignments.
  • Assist in hygiene and cleanliness around the kitchen, food production and food storage.
  • Reports any incident, problems and complaints to Executive Sous Chef , Chef de Cuisine and Food and Beverage Director.
  • Ensure stewarding related chemicals are being well managed including storage, as required by the NSF / FSMS standards.
  • Follow and practise ESG, Waste Management and Sustainability tasks and assignments as required by the property, management and ownership.
  • Ensure compliance with ESG policies & procedures.
  • Ensure kitchen waste is being recorded accordingly and updated on daily basis.
  • To monitor energy saving initiatives in F&B (P) related areas.
  • Collaborating with other managers to develop company-wide sustainability initiatives such as recycling programs.
  • Developing strategies to reduce waste production and increase recycling rates within the organization.
  • Staying up to date with news in environmental issues and ESG policies & procedures.
  • Providing training to employees to ensure their understanding of environmental policies and ESG practices.

Requirements:

  • Secondary school or degree and/or previous work experience for at least 10 years.
  • Strong organizational skills and interpersonal skills and the ability to work under pressure keep calm in difficult situations, problem solving skill and focused in a fast-paced working environment
  • Well-developed leadership skills
  • Ability to give clear and concise instructions
  • Proactive work style
  • Creative and innovative
  • Strong knowledge of food and beverage
  • Hands-on approach to all operational aspects
  • Excellent communication skills and computer skills
  • Well training and coaching skills

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