· Assisting the assistant Chief Steward in taking control of operational and administrative aspects of the stewarding department.

· Fully responsible for overall stewarding operations according to respective shift and in charge of daily operations.

· Support the assistant Chief Steward to train, evaluate and schedule stewarding outsource colleagues.

· To ensure the cleanliness and hygiene of the back of house kitchen and F&B areas as per standards and carry out daily checks on each shift with the respective stewarding outsource and supervisor.

· Assist Stewarding outsource with their job functions where needed to ensure optimum cleanliness and service standards.

· Observe stewarding outsource performance of their job functions and ensure all procedures are completed and followed according to departmental standards; rectify deficiencies with respective personnel.

· Assisting kitchen and service requirements throughout the shift and ensure that all needs are met according to specifications.

· Prepare and distribute assignments for stewarding outsource personnel and to review priorities to assign tasks.

· Communicate any additional changes or requests to the assignment sheets as they arise throughout the shift.

· To ensure cleaning of dishwashing machines and water/filters, refill them as specified and make sure all wares are properly washed and cleaned. Properly maintain and operate dishwashing machines.

· Ensure that operating dishwasher temperatures for wash, rinse and exit are maintained as per standards and recorded.

· Ensure that all ice machines are clean as per schedule and in excellent condition. Proper record and maintain log should be followed accordingly.

· To ensure the silverware/copperware cleaning and polishing schedule is followed accordingly and to perform a walk around in all outlets to make sure all silverware/copperware is maintained clean and spotless.

· Ensure that all hand washing stations have an adequate supply of soap, sanitizer and paper tissue at all times.

· Ensure cleaning and sanitize pots, pans, utensils and other kitchen equipment in accordance to departmental standard operating procedures.

· Coordinate break times for assigned stewarding outsource on each shift.

· Liaise with engineering team to ensure that all equipment is properly maintained and in good working order.

· To ensure the buffet set up of equipment is properly done and on time as set standard by the Outlet’s Head Chef.

· To conduct daily meetings with the stewarding outsource and provide hotel information and any event requirements.