Kitchen Stewarding - Team Leader

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Main Duties:

Administration:

Indenting, ordering of all chemicals and necessary equipments required for Kitchen Stewarding.

Customer Service:

Ensure that guests have service up to standards as of Novotel

Financial: Responsible for all Cleaning and sanitation product related cost.

RESPONSIBILITIES AND MEANS 

1. Directly responsible for the proper supervision and function of all service employees of the Stewarding Department.

1. Supervise the cleanliness of all kitchens including night cleaners and makes sure the back of the house is in top condition at any time of the day with a hands on approach.

1. In charge of the smooth overall running of shift.

1. Liaise closely with the chief Steward.

1. Oversee all dishwashing procedures and work hands on as required.

1. Train staff on proper use of chemicals and equipment.

1. Supervise the regular garbage removal and ensures that the highest standards of hygiene is maintained.

1. Maintain all F&B equipment in good order.

1. Set up all buffets with the equipment requested by Event Orders and requests by outlet heads along with the chief steward.

1. Keep store rooms in good

1. Follow procedures and policies provided by the management and ensure proper implementation.

1. Maintains high standard of cleanliness, hygiene and keeps equipment in proper condition.

1. Supervise and assists the chief steward, provides weekly work schedules, coordinates time, holidays and vacations and follows proper attendance.

1. Supervise and assist in weekly and monthly stocktaking.

1. Conduct daily briefing and ensures that all staff under his supervision are informed of
2. Daily activities happening in the Hotel.

1. Perform all duties, other then the above as requested by the management.

COMMERCIAL RESPONSIBILITIES 

Ensure that guests have service up to standards as of Novotel

HUMAN RESPONSIBILITIES 

Establish teamwork and training of all Kitchen Stewards along with the chief steward.

REPLACEMENT AND TEMPORARY MISSION 

Be ready and responsible for any job, which may be assigned by the Management.

• You should preferably have a diploma in hospitality or HSSC
• At least 2-3 years of previous experiences, 1 year in a similar role.
• Good written and spoken English communication skills,
• strong interpersonal Skills and problem solving abilities are essentials.