Job summer

                To assist the Kitchen Team maintaining the sanitation and hygiene in the Kitchen Areas/ sections and meet the standards of cleanliness.

Experience:

·        Similar experience and have work in the same environment.

Skills and Knowledge

·        Supervisory ability

·        Customer Focus

·        Strong Communication skills (verbal, listening, writing)

·        Innovative

·        Pro-active and reliable

·        Considerable knowledge of kitchen sanitation procedures.

·        Able to work alone and within a team.

·        Ability to work under pressure during rush hours.

SPECIFIC DUTIES

The following are specific responsibilities and contributions critical to the successful performance of the position:

Ø Report to work on time and checks schedule the day before.

Ø Supervise the consumption of all stewarding chemicals on a daily basis.

Ø Conduct regular checks to ensure that service and kitchen operating equipment is properly cleaned

Ø Attends daily Briefing, 15 minute Training and other related trainings/ meetings assigned by the Management.

Ø To work as directed on appropriate section and directed by the Executive Chef/ Sous Chef/ Executive Chief Steward.

Ø Effectively operates the Department with his team.

 Ø Directs and supervises whole team in their work.

Ø Ensure that all stewarding employees follow safety instructions whilst cleaning machinery.

Ø Participate in the monthly and annual inventory and prepare payroll related documents, prior to their submission to the Department Head.

Ø Assure that the emergency exits are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.

Ø Provides equipment and utensils, cutleries, plates needed by each section for every functions.

Ø Clean the kitchen and the food production area, after service hours. Ceiling, oven grills, walls, drains, sink, floor, mixers, garbage bins, ice cube machine, steel trolley etc... Needs to be cleaned properly.

Ø Clean the counters and the stewarding area and keep it generally clean and tidy.

Ø Set up for banquet functions and place the glass racks and plates properly.

Ø Observe and practice safe work habits like wearing hand gloves, goggles, safety shoes etc…

Ø Ensure implementation of safety standards.

Ø Maintains the sanitary standards and “clean as you go policy”

Ø Acceptable standards of personal cleanliness and hygiene.

Ø In case of sickness, report to doctor immediately without delay and informs supervisor 2 hours before shift begins. If Doctor approves sick leave, paper must be given to the Executive Chef/ Pastry Chef/ Sous Chef.

Other

·        Performs other related tasks as assigned by management.

·        Ensure that all associate notice boards are up to date and accurate and that all necessary information is displayed.

·        Complies with Marriott International and policies and procedures and local Hotel SOPs.

·        Complies with the Local Health Department policies and procedures.

Job Requirements

-       Diploma or Certificate in Food and beverage or related fields of study from accredited college/institution

-       At least Three year work experience in stewarding Supervisor and related area of work

-       Fiscally fit and able to uplift at least 15 Kg and above

-       Meeting the critical competencies listed for the position

-       An awareness of health and safety issues  

How to Apply

Interested and qualified applicants are requested to apply only through THIS LINK

Upload updated CV and application letter.

Only short listed applicants will be contacted.