هذا الإعلان قديم , يرجى عدم الإتصال بالمعلن .
Chief Steward
Oversee the preparation of kitchen equipment for use
Manage the receival and storage of kitchen goods
Oversee the cleaning and storage of kitchen equipment
Oversee the cleaning of the premises
Oversee the removal of waste
Oversee the handling of kitchen linen
Maintain a hygienic kitchen
Clean the kitchen and equipment
Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation
Control and analyzes, on an on-going basis, the level of the following:
o Costs
o Breakage
o Quality of support provided to other sections
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
Conducts daily briefings and other meetings as needed to obtain optimal results
Handles administrative works and keeps up-dated files on the following Stewarding matters:
o Finance
o Standards
o Training
o Outlets
o Meetings
o Miscellaneous
Assists the Director of Operation and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies
Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
Monitors local competitors and compare their operation with your own operation
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
Manage the receival and storage of kitchen goods
Oversee the cleaning and storage of kitchen equipment
Oversee the cleaning of the premises
Oversee the removal of waste
Oversee the handling of kitchen linen
Maintain a hygienic kitchen
Clean the kitchen and equipment
Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation
Control and analyzes, on an on-going basis, the level of the following:
o Costs
o Breakage
o Quality of support provided to other sections
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
Conducts daily briefings and other meetings as needed to obtain optimal results
Handles administrative works and keeps up-dated files on the following Stewarding matters:
o Finance
o Standards
o Training
o Outlets
o Meetings
o Miscellaneous
Assists the Director of Operation and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies
Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
Monitors local competitors and compare their operation with your own operation
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits