STEWARD

- Helps to direct, control and co-ordinate the activities of all stewards, to ensure an efficient, profitable and smooth operation at all times - Assist the Chief Steward to control cost by minimizing damages, breakages and loss of all related hotel equipment i.e chinaware, glass holloware, kitchen equipment and cleaning supplies and ensure all losses are recorded according to the policy - Responsible for the cleanliness of all kitchens, food preparation area, floors, walls, pastry shop and all corridors - Always make sure all kitchen walls and floors are clean and dry - Ensure all kitchen utensils are clean - Maintain cleanliness of Garbage Room and ensure garbage drums are located at its designated location after clearance by garbage collector - Make sure all the plates, trays, glassware, pots and pans are arranged in a proper way - Check the dustbin cans before sending it to the Garbage Room for equipment and cutlery, etc - Check daily Event Order before delivering needed equipment to banquet area. To give proper instruction to the stewards for the banquet or buffet set up and ensure that the set up are always done on time