Reporting to the Executive Chef, the incumbent shall be responsible to:-

• Oversee, manage and deploy stewarding staff, outsourced stewarding contractors and part timers to ensure smooth department operations.
• Organize equipment for daily food preparation.
• Maintain and conduct inventory checks and counts on operating equipment.
• Manage equipment breakages, purchases, usage, and storage. Monitor procedures to reduce breakages and equipment loss.
• Determine optimal staffing, product, stock, and equipment levels based on business needs.
• Uphold cleanliness standards for operating equipment and kitchens.
• Ensure hygiene and safety standards are maintained throughout the department.
• Ensure working areas meet NEA sanitation regulations.
• Monitor cleaning procedures, equipment storage, and waste removal.
• Supervise staff performance, implement training, organize rosters, and provide counselling when necessary.
• Undertake ad-hoc duties as assigned by the Manager.

Requirements:-

• The incumbent is expected to have a track record of at least 2 years of work experience in a similar capacity.
• You need to be service oriented, energetic, proactive, self-driven, highly motivated and has excellent interpersonal and communication skills.
• You should also be adaptable, determined and be someone who wants to be on a fast paced environment that promotes changes and drive for achievements.
• Able to perform rotating work shifts on weekends and public holidays.