Kitchen Steward

Main Duties:

Reporting to the Senior Sous Chef, responsibilities and essential job functions include but are not limited to the following:

Responsible for the effective and efficient operation of the Stewarding Department including and maintenance of health, safety, and hygiene in all F&B areas.

Participates in training of HACCP standards implementation and control in Base of ACCOR Safe Food and Hygiene Standards. Monitor and enforce strict adherence to all HACCP guidelines

Maintaining main all aspects of food safety within operations. This includes ensuring the proper handling and storage of food and maintaining high standards of hygiene in all areas.

Responsible for ensuring all procedures align with local health regulations and government requirements, including preparing for internal and external H&S audits.

Participates in routine inspections of kitchen and heart-of-house areas to identify potential hazards or non-compliance issues and escalate them promptly.

Ensures accurate tabulation of all losses/breakage and proposes the purchase of all operating equipment.

Observe safety measures and conserve energy at work places.

Review all banquet event orders to ensure proper setup is in place.

Ensure all breakages and chipped items are removed from circulation, inventoried, and part of a robust breakage reduction program.

Clean all kitchen equipment

Handle all the equipment with great care

Control Breakages

Preparation of buffet equipment prior to functions.

Qualifications

Reading, writing, and oral proficiency in the English language.

Hospitality Management or culinary school training required

HACCP knowledge.

Ability to work well under pressure in a fast-paced environment.

Ability to work cohesively as part of a team

Ability to focus attention on guest needs, remaining calm and courteous at all times.

Experience in the same position in a luxury Hotel is preferred

Committed to having a full understanding of health, safety, and environmental practices in the workplace

Must be results-oriented, very organized, highly motivated, and able to work under pressure

Must have excellent interpersonal, communication, written and organizational skills

Industries:Hospitality

Function: Others