Assistant Chief Steward
5 months ago
Key Job Tasks & Responsibilities:
**A. Administration**
▪ Assist the Chef de cuisine/Executive Sous Chef in performing his duties.
▪ Attends daily Sous Chef briefing/F&B briefings/Catering meetings/HACCP meeting and any meetings invited or assigned.
▪ Maintains good and open-minded relationships with other F&B section heads, outlets and other departments within the hotel.
▪ Ensure all HACCP records are kept on time and in a professional set up as set by Executive Chef.
**B. Cost Management**
▪ Keeps open minded working relationship with Cost Controller and checks on daily base on reports to monitor cost and improvement possibilities to control food cost.
▪ Assists Executive Chef to keep cleaning cost under control.
▪ Supervise Receiving of all equipment and cleaning products.
▪ Controls effective storage and stock levels in all stores, walk in fridges and fridges.
▪ Control the daily ordering and requisitions for daily cleaning operation.
**C. Workers Management**
▪ Working with the Executive Chef in encouraging ambassadors and constantly keeping up morale.
▪ Assists the Executive Chef in the administration of weekly duty schedules and controlling vacation leave.
▪ Checking and touring all kitchen and subsections on daily base several times.
▪ Maintains and enhances team member grooming and personal hygiene according to hotel policies.
▪ Ensures that kitchen and stewarding team member levels are scheduled according to business volume
**D. Guest Service**
▪ Get involved in PR activities to promote Hard Rock Hotel or your respective area to its best.
▪ Be positive and proactive during guest interaction and guest request.
▪ Assist restaurant staff if requested on guest complaints.
▪ Communicate with guest for special request or when this is required.
**E. Maintaining Standards**
▪ Actively supporting the hotel culture to help achieve our Vision, Mission and Goals.
▪ Walk show kitchens and Heart of House kitchens to ensure all is according to standards.
▪ Showing a positive, energetic and caring attitude always towards guests and team member.
▪ Looking continuously for ways to improve the quality and service.
▪ Enforces fire safety as per hotels policies.
▪ Enforce tools and equipment are handled and maintained properly.
**F. Safety, Hygiene and Cleanliness**
▪ Always follow HACCP and local Hygiene laws.
▪ Assist Executive Chef in supervision over the Stewarding Department.
▪ Ensures hygiene and cleanliness all around the kitchen, food production and food storage areas during active walks per shift.
▪ Oversees and / or conducts training for team member as well as implementation of regular training programs.
▪ Follow HACCP and local Hygiene law training courses.
▪ Attend Hotel provided training classes to upgrade your own skills and knowledge.
**Benefits**:
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Professional development
Schedule:
- Rotational shift
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