Assistant Chief Steward

• Ensures that silver, glassware, chinaware, pots and pans are properly washed, cleaned, dried and stored by stewards according the establish standards.

• Ensures cleanliness of work areas, maintenance of various cleaning equipment as per established standards.

• Assist in preparing inventory lists for outside/inside Banquets and checks inventory again upon completion of function.

• Ensure that the use of chemicals and detergents in use in the Stewarding operation are to the required specifications.

• Ensures that storerooms under control of Stewarding operation are kept in a neat and tidy condition.

• Ensures grooming and state of uniforms of self and subordinates are to the required standard. Clean, ironed and not thorn up and ensure that hats are worn at all times

• Establishes and maintain effective employee relation.

• Ensures that handling of table, glass and silverware and operating equipment is properly done by all staff in order to minimize breakage and service disruption.

• To report any maintenance defects in the Kitchen area through the maintenance request (MR) to Engineering Department.

• To check that the proper safety sighs are placed in designated places to indicate hazards while cleaning process is ongoing.

• To maintain logbook on a shift basis.

• To report all breakage at the breakage report book.

• Strictly follow the all-cleaning schedule and ensure that correct standard is maintained.

• To be willing to carry out all reasonable duties when requested by the Head of Culinary

• To build an efficient team of staff and ensure continued improvement by taking interest in the welfare, safety, development, and motivation of the staff.

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