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