Role
To assist the Head Chef to ensure a smooth running of the stewarding department.

Responsibilities

• Ensure that all fixtures, equipment and machinery in the kitchen are properly allocated.
• Implement safety regulations pertaining to the use of equipment, chemicals and machinery.
• Supervise the use of chemicals.
• Train the Stewarding crew on the proper handling of equipment, machinery and use of chemicals.
• Ensure that all tools, equipment and machinery are in working condition at all times.
• Ensure that all chinaware, silverware, glassware, cutleries, and utensils are properly serviced and maintained.
• Monitor the movement of all portable equipment and machinery to ensure that they are properly handled.
• Ensure that all breakage are reported and recorded.
• Initiate store or purchasing requisitions based on the operational needs.
• Prepare duty roster for the approval of the Head Chef.
• Supervise the work of regular and part-time workers.
• Attend to employees’ discipline and grievances.
• Help to prepare the yearly operating equipment budget list.
• Carry out any other duties and responsibilities which are deemed fit and necessary.