A. JOB PURPOSE

Kitchen Stewarding Executive is responsible to supervise assigned functions of the JWC Stewarding Department and ensure a high level of cleanliness and efficiency of maintenance in all assigned Food and Beverage areas.

B. JOB ACCOUNTABILITIES

General

• Is aware of, adheres to and ensures that all employees in the Stewarding Department follow all JWC procedures for Fire, Safety, Health, Hygiene and Security.
• Ensures that all employees in the Stewarding Department maintain a consistently high level of professional appearance.
• Is aware of, adheres to and ensures that all employees in the Stewarding department, follow all house rules and JWC policies.
• Are always punctual efficient and courteous with guests and fellow employees alike.
• Is aware of his/her work schedule and always gives adequate notice when circumstances prevent him/her from adhering to that.
• Works with harmony with all other JWC staff.
• Takes extreme care with personal grooming to maintain a consistently high level of professional appearance.
• Assists the Chief Steward in carrying out his major responsibilities.

Operational

• Prepares and supervises the Stewarding Department's work.
• Help the Chief Steward in ensuring that correct procedures are followed regard the use of dishwashing machines, crockery storage, silver storage, maintenance of cleaning in all steward areas and kitchens.
• Co-ordinates with Chief Steward the availability of equipment for all outlets.
• Ensures equipment in use is in good condition and maintained accordingly.
• Works in accordance with the JWC Food Safety program to ensure compliance with ISO 22000 norms.
• Ensures that all the Stewarding staff work in accordance with the JWC food and safety program.
• Relay instructions of the Chief Steward to all stewards. Checks to see that instructions are followed properly and on schedule.
• Supervises storage, maintenance and preparation of tableware and other equipment for issuance to outlets and functions. Co-ordinates with other Food and Beverage sections regarding their requirements. Takes periodic inventories of tableware and other equipment.
• Checks all buffet or table set ups before each function and follows up on the return of all equipment after the function.
• Maintains correct amount of operating supplies and ensures the care of service equipment of all banquet venues and of all the various kitchens.
• Maintains par stock of china, glassware, silver and other operating supplies to facilitate service in the various Banquet venues.
• Supervises the cleaning necessary to meet the requirements of the local health code and provides general sanitary conditions to guests and employees.
• Monitors the efficient use of all the chemicals and cleaning products within the stewarding areas of responsibility.
• Ensures that thorough cleaning of all departments’ machinery, shelving and equipment is carried out on a regular basis.
• Ensure pest control schedule is in place and its followed on timely manner.
• Ensure pest control records are maintain.
• Ensure proper storage method is in place to avoid any pest.
• Has good understanding of the mechanical equipment used in the outlets.
• Has a working knowledge and ability to perform all stewarding duties as required by the Chief Steward.
• Performs other duties as requested by the Chief Kitchen Stewarding.
• Monitor preventive maintenance schedules of all kitchen equipment and service machines.
• Machine Break down recording, down time monitoring / breakage control.

Administration

• Assists with the preparation of the rosters.
• Assists with the preparation of the monthly breakage report.
• Conduct Monthly inventories of the cleaning supplies and places the orders accordingly.
• Briefs each shift about the activities in the JWC and in the Food and Beverage outlets.
• Assist in training and plays a big role in ‘on the job training’ of all associates in accordance with hygiene and sanitation norms.
• Keeps records of training and update the certification details of all stewards.
• Summarizes daily manning hours and check the financial results on weekly basis.
• Is aware of all flatware and hollowware in the operation, where, how and when it is used, its name, source and supplier.

Personnel

• Attend training programs as requested.
• Is familiar with, observes and enforces all house rules and JWC policies as set out in the staff handbook.
• Checks the appearance, grooming of the stewards and makes sure that break periods are observed.
• Conducts preliminary selection interviews of candidates for position in the section, considering the standards of personnel quality required by JWC.
• Initiates commendation or misconduct notices.
• Appraises performance of subordinates every year and for new stewards after three months and recommends appropriate action on the results of rating.
• Assists the Chief Steward in the training of personnel; conducts training meetings or briefings on various aspects of the Food and Beverage service and preparation: appraises personnel performance and production; corrects mistakes and inadequacies.
• Ensures that grooming and general appearance of service personnel conforms to Organization policies and is befitting of the image of the outlet and the organization.
• Conducts orientation for new hires for the section, advising them of the standards against which their performance would be evaluated.
• Identifies training needs of personnel in his section.
• Attend the monthly Occupational health and safety meetings as required.

Additional Skills Required

• Good communication and presentation skills.
• Willing to work long hours and capable of working under pressure and volume operations.
• Ability to supervise a large team spread over a wide area. Delegation and monitoring results.
• Through and sound understanding of the Departmental P&L Statement, Departmental budgets and help in taking the right steps to rectify a financial situation / crisis when necessary.
• Ensure Occupational Health & Safety guidelines are adhered to with the association of Duty of Care.
• Supports and embraces the Brand Standards.

C. SKILLS / COMPETENCIES

• Good leadership skills.
• Good communication skills.
• Willing to work under pressure in high volume operations.

D. QUALIFICATIONS

• College or HSC Qualifications mandatory. Graduation in any stream would be an added advantage.

E. EXPERIENCE

• Minimum 5-8 years in kitchen stewarding operations in hospitality industry.
• Pre-opening experience will be an added advantage.