Supervises, coordinates and participates in the activities of steward personnel engaged in dishwashing, ports and pans washing, silver polishing, kitchen cleaning, garbage and bottle disposal and equipment storage.
Engage activities with the Executive Chef related to event, outdoor catering and function to full technical buffet, BBQ, BOH areas insuring fully stocked and team efficiency
Trains personnel in proper in proper handling of machinery and equipment, tableware kitchen utensils, chemicals, etc.
Coordinates with other Food & Beverage sections regarding needed supplies, preparation and service
Inspects performance of personnel, condition of machinery and equipment and cleanliness and orderliness of work areas.
Plans and schedules work of his section and personnel taking into consideration such things as workloads and events orders.
Schedules preventive maintenance work and coordinates with engineering.
Initiates requisitions, misconduct reports, work and maintenance orders, and maintenance and sanitation reports. Keeps logbook of personnel performance, complaints, problems and daily activities.
Conducts inventory of tableware, kitchenware; and utensils and in coordination with cost control; prepares report.
