Chief Steward

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.

▪ Purchase new equipment from the capex with correct procedure.

▪ Controlling breakage and equipment par stock and reordering the write equipment.

▪ Stewarding training schedule and fallowing on the effective training and development.

▪ Schedule all cleaning procedure and insuring the cleanness of all area

▪ Supervise and allocate work to ambassadors according to their knowledge and skill level.

▪ Control that yearly vacation leave schedule is cleared within time for all his respective ambassadors.

▪ Maintains a daily logbook of all daily reports and complaints. ▪ Ensures that all stewarding ambassadors follow and understand their job description.

▪ Keeps and reports any incident, problems and complaints to the 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.

▪ Assist and control all cleaning procedure.

▪ Always ensure that the labor cost is kept within the budget.

▪ Ensures the hotel cost control policies and procedures are followed.

▪ Conducts market surveys together with Cost Controller.

▪ Contributes to overall profits, through prevention of wastage.

▪ Assist Executive Chef in controlling cost related matters.

**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.

▪ Work closely with Hygiene Officer and assist in all his matters.

▪ Work closely with Executive Pastry Chef, Chief Baker, CDC and Sous Chefs.

▪ Works closely with Outlets, Chef de Cuisines, Sous Chefs and Cooks.

▪ Recommends to the Executive Chef in the selection to transfer, promote or the dismissal of team member.

▪ Appraises ambassadors on their work performance annually designated by the Executive Chef.

▪ Delegates specific responsibilities and authority to subordinates

▪ 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

▪ Responsible for team member briefings and training, prior to the implementation of new menus.

▪ Identifies training needs of kitchen subordinates and recommend to Executive Chef.

▪ Deduct 5-10min weekly KPI talks one on one with each of his respective team member.

**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.

▪ Walk show kitchens and restaurants to show presence of culinary team.

▪ Ensure proper recording of cleaning related or any guest complaints.

▪ Assist restaurant staff if requested on guest complaints.

▪ Communicate with guest for special request or when this is required.

▪ Oversee and/ or conduct cooking class if necessary.

**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.

▪ Assists the Executive Chef to ensure the hotel’s high standards are maintained and improved continually.

▪ Hard Rock Hotel S.O.P to be followed and enforced on daily base.

▪ Always assists the Executive Chef in maintaining equipment in good condition, to maximize operating life and keep records as per system.

▪ Attends all training sessions and courses, briefings and meetings as required;
▪ Looking continuously for ways to improve the quality and service.

▪ Actively supporting the work and decisions of all hotel teams and committees.

▪ Making a significant and continuous effort to increase professional knowledge, to improve Job Skills and to achieve the goals and objectives set by the Executive Chef.