Supervisor Steward

• To accept the responsibility of supervising the employees assigned to his / her shift. Responsible for the cleanliness of and the kitchen areas and dishwashing . To be able to replace the Chief Steward and assist him / her DUTIES AND RESPONSIBILITIES • To achieve the highest standard of sanitation and cleanliness in all kitchen, back of the house (receiving / garbage area), refrigerators. • To take part in general inventories of all F & B equipment. • To take extra inventories when asked. • The Management reserves the right to transfer and employee to work in any outlets of the Hotel and roasted the said employee to straight or split shift. • To attend the morning briefing conducted by Chief Steward in absence or Executive Chef. • To hold a monthly communication meeting with staff. • To train his staff, demonstrate the used of chemical and equipment. • To work closely with all Floor Captain, Outlets Supervisor and obtain a good working relationship. • Maintains trained staff with the highest morals and productivity possible. • To supervise his staff; schedule their working hours, public’s holidays, overtime and vacation.