Stewarding Supervisor

Role To assist the Head Chef to ensure a smooth running of the stewarding department. Responsibilities • Ensure that all fixtures, equipment and machinery in the kitchen are properly allocated. • Implement safety regulations pertaining to the use of equipment, chemicals and machinery. • Supervise the use of chemicals. • Train the Stewarding crew on the proper handling of equipment, machinery and use of chemicals. • Ensure that all tools, equipment and machinery are in working condition at all times. • Ensure that all chinaware, silverware, glassware, cutleries, and utensils are properly serviced and maintained. • Monitor the movement of all portable equipment and machinery to ensure that they are properly handled. • Ensure that all breakage are reported and recorded. • Initiate store or purchasing requisitions based on the operational needs. • Prepare duty roster for the approval of the Head Chef. • Supervise the work of regular and part-time workers. • Attend to employees’ discipline and grievances. • Help to prepare the yearly operating equipment budget list. • Carry out any other duties and responsibilities which are deemed fit and necessary.