help control the inventory of all equipment, crockery, cutlery and glassware as well as managing the stewarding team in order to ensure a clean and safe working environment for the F&B team
need to be fully trained on all aspects of chemical handling, operating the dish washing machine, and cleaning of kitchens and all kitchen equipment
?Conducts daily briefings for Stewarding department.
Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
Co-ordinates with Food and Beverage in ensuring that all banqueting and restaurant operations function efficiently and on time.
Assists in the preparation of duty rosters, vacation planning and scheduling, and public holiday scheduling
Liaises with purchasing and suppliers to ensure that all products ordered are delivered, and are of the appropriate quality at the most competitive price.
