• Take responsibility of the stewarding operation

• Support and enforce standards and procedures for department, as necessary

• Do banquet requisition for banquets from the B.E.O's

• Lead and provide essential vision to the stewarding operation.

• Achieve goals and missions for the stewarding department

• Assist kitchens when necessary

• Assist and help banquet/garde-manger kitchen to plate up

• Create a good relationship with all the employees and managers

• Perform any tasks as assigned by the management

• Work with/and control chemicals supplies

• Organization of china, glasses, silverware and hollow ware from the outlets and main storage

• Support the company philosophies

• Provide enough equipment (china, glasses, silver) to the outlets and banquets for their operations

• Assist and provide equipment for any banquet function

• Report and handle any accident immediately, no matter how minor.

• Provide sufficient quality equipment (china, glasses, silver) to the outlets and banquets for their operations.

• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as lead by Hygiene Officer, including physical cleaning of areas as required.

• Disinfect and sanitize cutting boards and worktables constantly during the shift.

• Maintain Hygiene and Control program for the kitchen and surround areas

• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.

• Respond properly in any hotel emergency or safety situation