Stewarding Executive-Conrad

A Stewarding Executive under the general guidance of the Chief Steward, oversees and supervises all aspects of stewarding operation during a shift, in adherence to Hilton policies and procedures. This role ensures that the cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained in accordance to established quality standards.

What will I be doing

As the Stewarding Executive, you will be responsible for performing the following tasks to the highest standards:

Maintain a high customer service focus with customers in mind.

Possess a positive attitude, take responsibility and initiative to resolve issues and communicate clearly with customers and colleagues.

Responsible for guiding the stewards in their jobs.

Assist the Chief Steward to control and analyze on an on-going basis the cleanliness of kitchen areas, banquet rooms (back of the house), equipment and utensils, operating and cleaning supplies, as well as team members payroll, related costs, breakage and loss.

Provide sufficient cleaning supplies and equipment which are in accordance with sanitation standards and in good condition to the outlets and kitchen sections, for stewarding operation during a shift.

Responsible for the results in implementing the cleaning schedule.

Take daily inventory and make requisition of cleaning supplies.

Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment.

Maintain and update the steward operating manual, chemical charts and cleaning charts for the team s reference.

Prepare and monitor the requisitions of all chemicals and equipment.

Conduct and prepare the monthly operating equipment inventory.

Report and monitor the breakage and loss report for operating equipment.

Keep the storeroom in order.

Maintain the polishing machine and the deoxidizing bath in perfect order.

Operate and maintain the automatic dish-washing machine and other cleaning equipment.

Provide the restaurants with sufficient dishes.

Clean the floor and the tiles in the kitchen, corridors and stewarding areas.

Assist the Chief Steward to check that all areas of the kitchen, canteen, and storerooms are up to sanitation standards.

Complete the FSMS checklist in preparation for service.

Check reservations for the day, ensure that the team is aware of busy areas in the operation.

Perform all duties and responsibilities safely for yourself and others in the workplace.

Assist Waiters, Bar Attendants and Kitchen team members where required.

The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Carry out any other reasonable duties and responsibilities as assigned.