Your Day To Day

• Oversees the preparation of kitchen equipment for use.
• Manage the receiving and storage of kitchen goods.
• Oversees the cleaning and storage of kitchen equipment.
• Oversee the cleaning of the premises.
• Oversee the removal of water.
• Oversee the handling of kitchen linen.
• Maintains a hygienic kitchen.
• Cleans the kitchen and equipment.
• Maintains high levels of personal hygiene for self and enforces hygiene standards for team.
• Manages all functions of the Stewarding operation to achieve the optimum departmental costs.
• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation.
• Controls and analyses, on an on-going basis, the level of the following:
  • Cost.
  • Breakage.
  • Quality of provided to other sections.
  • Condition and cleanliness of facilities and equipment.
  • Guest satisfaction.
• Established and maintains effective employee and inter-department working relationships.
• Assists the Director of Food & Beverage and the Executive Chef in developing training plans, develops training.
• Material in accordance with IHG guidelines and implements training plans for the Stewarding employees and other Food & Beverage employees.
• Conducts daily briefings and other meetings as needed to obtain optimal results.
• Handles administrative works and keeps up-dated files on the following Stewarding matters:
  • Finance.
  • Standards.
  • Training.
  • Outlets.
  • Meetings.
  • Miscellaneous.
• Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies.
• Determines the minimum and minimax stocks and controls the par-stocks of all material and equipment.
• Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation.
• Conducts inventories in coordination with employees of the accounting division.
• Liaise with employees of the Engineering division to schedule preventive maintenance and repairs.
• Monitors local competitors and compare their operation with his operation.
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature hotel show and site visits.
• Works with Executive Chef in manpower planning and management needs.
• Works with Executive Chef in the preparation and management of the Department’s budget.the the

What We Need From You

• Diploma or Vocational Certificate in Culinary Skills or related field

• 2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

• Must speak local language(s).

• Having self-transportation is an advantage.

• Communication skills are utilized a significant amount of time when interacting with clients and the guests.

• Basic calculation skills are used frequently.