Chief Steward

• Supervise dish washing and pot washing areas.

• Supervise garbage removal from kitchen areas.

• Institute heavy cleaning program for kitchen equipment.

• Handle floor care in all kitchen areas and specified corridors.

• Control other controllable expense areas for the entire food and beverage areas by:

• Maintaining records on all china, glassware, silver and miscellaneous serving equipment on hand and their respective costs.

• Working with various department heads to establish and maintain equipment pars in each outlet.

• To ensure sanitation and hygiene and standards are maintained.

• To conduct safety training for his staff and to ensure that it is being followed.

• To ensure all the equipment are in working condition and to promptly report any breakdown/failures.

• To ensure high standards of personal hygiene is being maintained in his department.

• Control the use of chemicals and cleaning materials

• Identifying actual potential problems, near misses relating to QHSE in the delivery of the products and services.

• Identifying opportunities for improvement which may improve the service, make a job safer, improve protection of environment or enable a task to be performed more efficiently.

• Ensuring a clean tidy workplace at all times through adequate supervision

• Ensuring that the appropriate correction action is taken to ensure that the services are performed at a consistently high standard in accordance with both the Compass Standards and the expectations of our customers and clients and with risk as low as reasonably practicable.

• To apply all the QHSE procedures and to adhere to the company’s QHSE Policy (ISO 9001, 14001 & 45001) and Food safety policy (ISO 22000 & HACCP).

• To ensure record keeping to meet the highest health, and food hygiene standards are met.