Stewarding Manager

Full time Palazzo Versace Hotel in HOSPITALITY Email Job
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Job Detail

  • Offered Salary 1000
  • Career Level Manager
  • Experience 6 Years
  • Gender N/A
  • Industry Hospitality
  • Qualifications Degree Bachelor

Job Description


Responsible for supervising, coordinating, participating in the activities of all stewarding personnel and ensuring the highest standards of hygiene and cleanliness of all kitchens and Food and Beverage production areas. To ensure that all outlets kitchen and restaurant follows the Food and Safety Manual.
Be well prepared for the briefing with effective information to all colleagues.
Supervise the function of all stewarding department employees.
Initiate and schedule preventive maintenance work and coordinates process with Engineering.
Set up of all Policies & Procedures, for Food Safety and department SOP.
To check the supply of all outlets and production areas with clean and correct mise en place ahead of each service periods.
To minimize cost through breakage control, loss prevention and economical supplies and chemical use.
To prepare purchase request and follow up report to F&B Manager.
To ensure that dish-washing machines, pot washing area and kitchen areas are clean and maintained in accordance with the Sanitation and Hygiene standards.
To ensure the safe and correct use of stewarding equipment, such as dish washing and pot washing machines, glass washing machines, silver burnishing machine, and other stewarding equipment and machinery.
To ensure all filters, hoods and kitchen floors are cleaned to the required standards at regular intervals.
To assist the Director of F&B in the preparation of annual budget for chemicals and other resources.To maintain the established par stock of operating equipment.
To conduct and hands on with all inventory processes.
To prepare accident reports in accordance with the prescribed standards.
Check and report on standards of cleaning and Hygiene within food establishments.
Carry out other functions or activity as directed by the Executive Sous Chef.

Qualifications and Experience:

Certificate in Food Safety
Certified HACCP Auditor
Knowledge in local food safe legislation
Experienced in asset management & the safe storage, keeping of hotel stock & equipment
Able to prepare equipment based on function sheets
Train the trainer/Group trainer
A total of 5-8 years’ experience in Administrating HACCP
Minimum of 5 years’ experience in a 5 star Boutique Luxury Hotel.

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