Chief Steward will be in-charged of supervising kitchen hygiene including cleaning: kitchen equipment and service equipment.
A Chief Steward supervises and coordinates activities of pantry, storeroom, and non-cooking kitchen workers as well as purchases, kitchen supplies, and equipment. He/she inspects kitchens, workrooms, storerooms and equipment for cleanliness and order. He his also responsible for coordinating work of non-cooking kitchen and storeroom workers engaged in activities such as dishwashing, silver cleaning, and storage and distribution of foodstuffs and supplies.
The Chief Steward confers with Manager or catering department concerning banquet arrangements for food service, equipment, and extra employees, hires and discharges employees and posts time and production records. He/she observes and evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage, takes inventories of china, silverware, and glassware and also reports shortages and requisitions replacement of equipment.
Follow all company policies and procedures; report accidents, injuries, and unsafe work conditions to manager, ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with other using clear and professional language; answer telephone using appropriate telephone etiquette. Develop and maintain positive working relationships with others.
2. Essential Responsibilities
a. To have a full working knowledge of all hygiene and occupational health & safety regulations in the United
Arab Emirates, according to UAE Municipality standards.
b. To possess the HACCP certification and to comply and follow at all times the HACCP processes put into place.
c. To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
d. To strictly adhere to the established operating expenses and ensure that all costs are controlled.
e. To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
f. To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
g. To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
h. To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
i. To implement a flexible scheduling based on business patterns.
j. To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
k. To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
l. To establish and strictly control inventories and to the par stocks in the operation for all operating equipments, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
m. To conduct monthly inventory checks on all operating equipments and supplies.
n. Main Requirements:
o. A minimum 2 years of experience in Stewarding Department on Chief Steward position p. Food Handling Certification is a must
q. Must be able to read, write & speak English fluently r. Good knowledge of chemicals and Inventory process s. Computer literate required
t. Strong interpersonal, organizational and problem solving abilities u. Highly responsible & reliable
v. Ability to work cohesively as part of a team
w. Ability to coach, train, counsel and encourage Stewarding employees