Position summary statement: To ensure the hygiene and proper sanitation of working areas for storage, preparation and serving of foods in the hotel, and compliance of all relevant NEA legislations. He is also responsible for proper maintenance and inventory of all operating equipment in the Food & Beverage department.
The Assistant Chief Steward reports to the Executive Chef.
Primary Responsibilities: a) To assist the kitchen cooking staff in their daily food preparation by ensuring that the staff concerned are equipped with the necessary kitchen equipment which are in good working conditions. b) To manage the hotel's inventory in respect of all chinaware, glassware, silverware, flatware and hollowware. The incumbent conducts regular stock take and ensures that all these items are kept in clean and hygienic conditions. Items such as silverware are cleaned and polished on regular basis as required. Furthermore, the incumbent introduces and monitors control procedures to reduce bre...