Chief Steward (Local candidates only)
kempinski
Chief Steward (Local candidates only)
DescriptionThe Chief Steward is responsible for managing the Stewarding Department and maintaining a high level of hygiene in all food processing facilities. The incumbent should possess the ability to perform shift work and work well under pressure in providing a courteous, professional, efficient and flexible service that is consistent with Kempinski hotel standards.
Main Responsibilities\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and ensure that the team is able to execute the highest level of service and set-up standards at all times.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department\nPrepare and review all departmental operations manual updates annually in together with the Head of Department.\nSupport activities and cooperation with the suppliers.\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nEnsure that all garbage regulations i.e separation of items as well as the assigned garbage runs.\nHave the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.\nEnsuring that breakage is monitored in order to provide constant feedback to the operation and to reduce breakage and losses.\nStrictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.\nAssist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.\nSupervise contractors in kitchen and back of house areas of the Food & Beverage division.\nMaintain daily checks and log reports of all areas responsible.\n
Job Requirements\nMinimum 3 years’ experience in a similar capacity\nResponsible and hardworking, able to work in a safe, prudent and organized manner\nAbility to maintain highest standards of professionalism, ethics, grooming and attitude\nAbility to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nGood written and verbal communication skills\nExcellent organizational and time management skills\n
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Singapore - Singapore
Compensation: $4,000 - $4,500 / month
DescriptionThe Chief Steward is responsible for managing the Stewarding Department and maintaining a high level of hygiene in all food processing facilities. The incumbent should possess the ability to perform shift work and work well under pressure in providing a courteous, professional, efficient and flexible service that is consistent with Kempinski hotel standards.
Main Responsibilities\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and ensure that the team is able to execute the highest level of service and set-up standards at all times.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department\nPrepare and review all departmental operations manual updates annually in together with the Head of Department.\nSupport activities and cooperation with the suppliers.\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nEnsure that all garbage regulations i.e separation of items as well as the assigned garbage runs.\nHave the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.\nEnsuring that breakage is monitored in order to provide constant feedback to the operation and to reduce breakage and losses.\nStrictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.\nAssist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.\nSupervise contractors in kitchen and back of house areas of the Food & Beverage division.\nMaintain daily checks and log reports of all areas responsible.\n
Job Requirements\nMinimum 3 years’ experience in a similar capacity\nResponsible and hardworking, able to work in a safe, prudent and organized manner\nAbility to maintain highest standards of professionalism, ethics, grooming and attitude\nAbility to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nGood written and verbal communication skills\nExcellent organizational and time management skills\n
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