Dishwashing Executive - Collaborative Environment

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Manage the team to ensure the smooth operation of Stewarding functions.
• Monitor and ensure equipment inventory and utilization of budgetary resources towards operational supplies and cleaning supplies.
• Conduct daily inspections of all kitchens and stewarding areas. 
• Coordinates the ice machine cleaning standards together with engineering.
• Assist Superior to control and analyze the cleanliness of kitchen areas, banquet room, back of the house, equipment, and utensils, operating and cleaning supplies, breakage, and loss.
• Prepare and monitor the requisitions of all chemicals and equipment.
• Monitor work hours, scheduling and leave planning of Stewarding team while adhering to budgeted labour costs based on occupancy and work volumes.
• Work closely together with other departments to ensure the smooth flow of work in 
• restaurant events, banquet set-ups according to Banquet Event Order, breakdown. 
• Make daily rounds to check for cleanliness and quality of all operating equipment and kitchen equipment.
• Manage the night kitchen cleaning team to follow up on any unclean area and equipment and conducts kitchen inspection.
• Manage the team to check on functional operation of equipment, coordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manage the garbage collection schedule and ensure that the recycling program is conducted as per established.
• Oversee the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversee that all HACCP checklist and documentation are updated daily.
• Assist Superior in training and coaching the team.
• Manage and train the casual labours and maintain proper administrative records.
• Report any abnormalities during the service to Superior.
• Perform special cleaning projects as assigned.
• Maintain a safe working environment in all sections of stewarding within the kitchens.