Chief Steward

Coordinate and supervise the cleaning and assembly activities, applying the standards of food hygienic handling to ensure compliance with the cleaning and delivery of materials.

Description of Responsibilities:

· Constantly oversee Steward's operation and service to ensure compliance with established SOP Processes and standards.

· Monitor that assemblies are performed correctly to verify that customer needs are met.

· Control and monitor monthly and quarterly inventories.

· Read BEO's* specifications to follow up on the needs determined within the BEO's.

· Apply and supervise the standards of hygienic handling of equipment, food and beverages established by the hotel.

· Follow up on equipment cleaning and maintenance schedules to keep equipment in working order.

· Determine maximums and minimums of products stored in the area for effective operation.

· Perform inventories of all operational equipment in the kitchens and follow up on the results of the inventories.

· Train Supervisors and stewards with the use of kitchen equipment and chemicals.

· Develop training program to keep hosts up to date.

· Follow up on operational equipment breakages with weekly monitoring for proper management.

· Attends the different meetings to which he/she is summoned by the Executive Chef or Executive Sous Chef.

· Complies with corporate administrative documentation and SOP's as an executive guide.

· Monitor results of Hygiene Audits and follows up to make recommended corrections.

· Conduct inventories of all kitchen operating equipment and follow up on their results.

· Train supervisors and stewards in the use of kitchen equipment and chemicals.

· Develop training program to keep hosts up to date.

· Follow up the rest of the operating team with a weekly control for its correct administration.

*BEO´s: Banquet Event Order.

Person Specification

Experience:

Required:

· Minimum experience in the position 3 years.

· MS Office and Hotel Systems.

· Knowledge of Hygiene and Cleanliness Standards.

· Knowledge of kitchen equipment and inventories.

· Leadership and teamwork skills.

· Tolerance to pressure.

· Fluent in written and verbal English communication skills.