Steward Supervisor

Reports to the Chief Steward and Executive Chef.
- To ensure Stewards perform the correct cleaning and washing of all areas, including floors, walls, all table surfaces, table legs, cooking equipment, washing equipment, Exhaust Hoods and systems, Fans, cables, doors, ceilings, Chillers, Freezers, sinks, grease traps, pots, pans, flatware, crockery, glassware, etc according to the established operating procedures including NIOSH and HACCP standards.
- Daily tasks must be completed on same day and not left over for the next day.
- Dishwasher machines, cooking equipment, operating equipment must be cleaned daily.
- To provide daily updating / briefing of all daily tasks / events / guests inhouse, etc to be serviced by the Stewarding Team, including specific scheduling of deep cleaning, preparation of equipment, etc.
- All Stewarding staff must be properly groomed, wearing correct clean uniforms.
- To check all the chemical that are required by the staff on that shift are available, especially required for silver ware, polishing and dish-washing, general cleaning.
- To inspect all the kitchen and kitchen related areas, and equipment ensuring all are always clean
- Ensure dish-washing machines are always in good working condition.
- To ensure that Council Garbage Collectors come to collect the dry garbage every morning, otherwise, to report to immediately to Chief Steward.
- Maintain Garbage Rooms in good and clean condition, no pests, or vermin in the garbage room.
- Report immediately any damages, defects or other issues that will compromise the cleanliness, sanitation, and safety (safe working) of all kitchen related Stewarding areas.
- To check the daily Banquet Event Orders (BEOs) and Banquet / F&B Requisition Forms office and to prepare the equipment or the banquet set up.
- To give proper instruction to the Stewards for the daily buffet set-up and chaffing dishes requirement.
- To make sure equipment is prepared in time to set-up for the events, daily operations.
- To record any breakages of any equipment, chinaware, flatware, glassware, cutlery, crockery, etc. submit weekly / monthly report to Chief Steward / Executive Chef.

**Job Types**: Full-time, Permanent

Pay: RM2,200.00 - RM2,300.00 per month

**Benefits**:

- Free parking
- Meal provided
- Opportunities for promotion
- Professional development

Schedule:

- Afternoon shift
- Day shift
- Early shift
- Evening shift

Supplemental Pay:

- Overtime pay
- Yearly bonus

Work Location: In person