Assistant Chief Steward

Responsibilities:
• Controlling breakage and equipment par stock and reordering the right equipment
• Ensure all HACCP records are kept on time and in a professional set up as set by Executive Chef
• Purchase new equipment from the capex with correct procedure
• Supervise and allocate work to associates according to their knowledge and skill level
• Attends daily Sous Chef briefing/F&B briefings/Catering meetings/HACCP meeting and any meetings invited or assigned
• Control that yearly vacation leave schedule is cleared within time for all his respective associates
• Schedule all cleaning procedure and insuring the cleanness of all area