Assistant Chief Steward

Position summary statement:

To ensure the hygiene and proper sanitation of working areas for storage, preparation and serving of foods in the hotel, and compliance of all relevant NEA legislations. He is also responsible for proper maintenance and inventory of all operating equipment in the Food & Beverage department.

The Assistant Chief Steward reports to the Executive Chef.

Primary Responsibilities:

a) To assist the kitchen cooking staff in their daily food preparation by ensuring that the staff concerned are equipped with the necessary kitchen equipment which are in good working conditions.

b) To manage the hotel’s inventory in respect of all chinaware, glassware, silverware, flatware and hollowware. The incumbent conducts regular stock take and ensures that all these items are kept in clean and hygienic conditions. Items such as silverware are cleaned and polished on regular basis as required. Furthermore, the incumbent introduces and monitors control procedures to reduce breakages and losses.

c) To oversee the cleaning of kitchen premises so as to maintain high level of hygiene standards in the kitchen areas. In this respect, the incumbent liaises with the local health authorities and ensures that all health and hygiene regulations and practices are observed.

d) To supervise the proper removal of waste from the kitchens.

e) To do daily walk through and check all outlet for cleanness.

f) To ensure that stewarding staff carries out their task according to the SOP.

g) To participate in the annual business planning exercise and prepare the stewarding budget, which will include purchasing plan, inventory level, manpower requirement, etc.

h) To approve the duty roster of stewarding staff prepared by the Stewarding Supervisor so as to support the kitchen food preparation activities.

i) To support all outside catering and set up for buffet

Position summary statement:

To ensure the hygiene and proper sanitation of working areas for storage, preparation and serving of foods in the hotel, and compliance of all relevant NEA legislations. He is also responsible for proper maintenance and inventory of all operating equipment in the Food & Beverage department.

The Assistant Chief Steward reports to the Executive Chef.

Primary Responsibilities:

a) To assist the kitchen cooking staff in their daily food preparation by ensuring that the staff concerned are equipped with the necessary kitchen equipment which are in good working conditions.

b) To manage the hotel’s inventory in respect of all chinaware, glassware, silverware, flatware and hollowware. The incumbent conducts regular stock take and ensures that all these items are kept in clean and hygienic conditions. Items such as silverware are cleaned and polished on regular basis as required. Furthermore, the incumbent introduces and monitors control procedures to reduce breakages and losses.

c) To oversee the cleaning of kitchen premises so as to maintain high level of hygiene standards in the kitchen areas. In this respect, the incumbent liaises with the local health authorities and ensures that all health and hygiene regulations and practices are observed.

d) To supervise the proper removal of waste from the kitchens.

e) To do daily walk through and check all outlet for cleanness.

f) To ensure that stewarding staff carries out their task according to the SOP.

g) To participate in the annual business planning exercise and prepare the stewarding budget, which will include purchasing plan, inventory level, manpower requirement, etc.

h) To approve the duty roster of stewarding staff prepared by the Stewarding Supervisor so as to support the kitchen food preparation activities.

i) To support all outside catering and set up for buffet