29 steward jobs found

Key Responsibilities  Providing support to the steward team during events by providing logistical assistance, such as setting up equipment or cleaning up garbage Ensuring that safety protocols are followed by staff members at all times Conducting the hiring process for new stewards, including reviewing applications and interviewing candidates Maintaining a safe environment for event attendees by enforcing policies regarding alcohol consumption, smoking, use of mobile phones, and other rules Developing and implementing training programs for new stewards to ensure that they are able to perform their duties effectively Supervising event staff, including monitoring their performance and providing feedback where necessary

To do washing all the soil dishes in dishwashing area. Responsible for supplying clean plates for operational use. Responsible in maintaining the dish machine and pot washing machine in clean and polished condition. Responsible in clearing all waste items from the kitchen area. Assist floor steward in doing inventory, pick-up stock and re-arranging chinaware. Responsible for cleaning kitchen and stewarding equipment. Responsible to do weekly outlet cleaning as per schedule by superior. Responsible to do soaking item as per schedule by superior. Report to superior on breakages and incident that took place in the kitchen. Report to superior in the event any machine breakdown or faulty for rectification works. Carry out daily assignment that is required during operation hours. To indicate any breakages in the breakages book if there is any breakages occur in the outlet. Carries out ad hoc job related assignments and / or tasks as delegated...

Ensure the kitchen is clean, well maintained and organised at all times. Ensure floors are dry and clean at all times. Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards. Adhere to all sanitation guidelines. Assist the Cooks and Servers as and when necessary. Collects and removes trash from all areas of the operation following established procedures. Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines. Ensure waste bin area is kept clean and tidy. Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures. Cleans and maintains floors and walls in kitchen and dish...

Operation Check dishwashing machines thoroughly to see if detergents for the machine needs to be replenished Send all soiled towels to the laundry and dry them Assist in polishing silver and copperware Keep work area clean, tidy and dry at all times Wash dishes as requested by the Steward Supervisor when there is a Banquet event Ensure that water in the dishwashing machine is maintained at a constant level/temperature and must be changed once every 2 hours Observe correct procedures in handling machinery. Put on rubber gloves, wear an apron and hair net should when operating machines. Ensure that a decoy system must be set up before all soiled dishes are brought into the kitchen from the outlet. A container of detergent must be prepared in advance for soaking of cutleries Report to Steward Supervisor when any equipment/machinery is damaged, faulty or misused Job Summary:   Supports the Banquet team by performing support...

-Lead and supervise a team of Stewards on a duty basis, ensuring an exceptional experience for all our customers, whether visitors, performers or event organisers. -Proactively motivate, coach and monitor performance of section Stewards, providing timely feedback and on-the-job training and tips to enhance their efficiency and service levels. -Coach and assist Stewards to engage positively with visitors to make them aware of house or event-specific policies, using proactive communication techniques to ensure compliance. -Assist with ongoing development of Stewards by ensuring any feedback is documented and performance issues are reported so that supervisory and management teams can apply a consistent and proactive approach to enhance service levels. -Assist the Front of House management team with the organisation and delivery of group training sessions for Stewards, which may include, for example, essential skills, building knowledge and procedures.

Supervises performance of stewarding staff Ensures that the necessary supply for all venues and production areas with clean, correct, and timely mise-en-place is provided. Responsible for minimizing cost in breakage, loss and excessive chemical usage and appropriate staff levels in his area Works according to the hygiene and sanitation list and takes corrective action required

What is the job?   Supervise day-to-day operation of stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.   Requirements: At least 2 years experience in managing stewarding section of a hotel Able to lead and manage the stewarding team and work well with others Computer knowledge in Microsoft Excel Open to Malaysians only Must submit resume with details of employment and expected salary

Operation   Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees   Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis   Submit weekly payroll and overtime report to the Executive Chef for approval   Ensure personal cleanliness and proper deportment of all employees under his supervision   Hold trainings and meetings with the Training Managers and Chemical Suppliers   Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades   Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date   Prepare and maintain all...

Description: - Assists in the operation at peak times and any other times business needs require your hands-on assistance. - Ensures cleanliness of all F&B OE, kitchen areas and equipment. - Controls issuance/storage of all F&B related OE and coordinates inventories. - Ensures implementation of established standards of sanitation and operation of Stewarding related machinery and equipment. - Effectively organizes all clearing/cleaning stations ensuring low breakage, fast clearing and constant supply of clean OE during operation. - Prepares and implements a cleaning schedule of all kitchens, related areas and equipment. - Ensures all garbage is collected, properly separated and collected by outside contractors. - Maintains logbook. Qualifications: - Poses previous related experience preferably. - Remain calm and work well under pressure. - Capable of training and motivating team members. - Able to set priorities and complete tasks in a timely...

Responsibilities:   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.  To manage the hotel’s inventory in respect of all chinaware, glassware, silverware, flatware and hollowware. To conducts regular stock take and ensures that all these items are kept in clean and hygienic conditions.  Introduces and monitors control procedures to reduce breakages and losses.    To oversee the cleaning of kitchen premises so as to maintain high level of hygiene standards in the kitchen areas. Ensures that all health and hygiene regulations and practices are observed.   To supervise the proper removal of waste from the kitchens.  To ensure that stewarding staff carries out their task according to the SOP.

The Stewarding Supervisor supports the Chief Steward in directing, controlling and coordinating all Stewarding activities in ensuring that the Food and Beverage operations can function efficiently by delivering the highest standard of cleanliness according to hotel’s procedures. Job Description Responsibilities Directs and controls Stewarding associates to ensure that all day to day operational matters are handled timely to exceed guests’ expectations. Oversees the execution of Stewarding’s operational standards to ensure that they conform to the requisite standards. Liaises with all relevant departments to ensure that the operation runs smoothly in areas of joint responsibilities. Supports the preparation of the department’s annual budget. Monitors and controls the hotel’s OE inventory, scheduling and coordinating inventory management activities. Requirements Secondary school education Sound knowledge of working practices of the Stewarding Department...

Ensure that the kitchen and all surfaces are kept clean and all utensils are clean and in their appropriate place. Refuse or garbage is securely bagged and recyclable materials correctly separated. Ensure all equipments such as dishwashing machine is clean and in good working order Set up stations and chafing dishes according to Chef’s instruction for buffet line Dispose of all broken items in the proper area

Responsibilities •    Prepares the equipment and utensils list set up requisition needed for a la carte, buffet, station set up items and collects them for the general equipment store. •    Prepare chemical and cleaning supply list needed submit to supervisor to issue requisition.  •    Performs other duties as assigned. •    Clears and maintains the equipment and ensures that the working area is clean, neat all time. •    Performs all any other duties that may be required by his supervisor/Jr. supervisor. •    To inform the supervisor any breakages and lost incident. •    Ensure that kitchen is left in clean and orderly condition at the end of each service. •    Keep a close watch over all materials used by eliminating waste and spoilage. •    Assures that spoiled or servings utensils are not put into use, watching particularly for cracked or chipped china and glassware  •    Make sure that all chinaware, glassware and hollowware dishes are well cleaned and polished by...

2.1       To ensure the smooth operation of the outlets/banquet, delivering a consistent quality product and service that comply with company / hotel policies and standard procedures.   2.2       To assist the F&B Executive in running the in scheduling and coordinating staff.   2.3       To ensure that all employees report for duty punctually, in proper grooming at all times.   2.4       Initiate aggressive guest interaction through seeking and soliciting feedback from guests.   2.5       To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.   2.6       Properly execute revenue and check control procedures on shift.    2.7       To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.   2.8       Maintain a safe and sanitary work environment for all associates...

1.1          Responsible for the overall administration and operation of the Food and Beverage outlets and to maintain the quality and consistency of service delivered to guests.   2.1       To ensure the smooth operation of the outlets, delivering a consistent quality product and service that comply with company / hotel policies and standard procedures.   2.2       To maximize profitability of the outlets by increasing turnover (revenue and covers) as a first priority and controlling costs as a second priority.   2.3       To achieve the forecasted budget on food & beverage revenue and achieved maximized productivity on staff levels as set by the Food & Beverage Manager.    2.4       To participate in all activities of planning, directing, controlling and Coordinating in the outlet and also all related administrative duties.    2.5       To select and recruit employees for the outlets.   2.6       To plan and...

Responsibilities: MEETINGS ATTEND/HOST: ·         Host weekly HACCP team meeting (bi-weekly tba) ·         One on one meeting with Executive Chef on daily base ·         Attend Daily Sous Chef briefing with Executive Chef 1000am ·         Attend Daily F&B briefing with F/B Director          2. HYGIENE CHECK WALKS DETAIL: ·         Daily walks to all HACCP related areas ·         Weekly walk with Exec Chef and/or without Exec Sous Chef and Outlet Chef for all kitchens to check on all areas in depth ·         Daily hygiene report with approval by Exec Chef or Exec Sous Chef            3.  PERSONAL HYGIENE IMPLEMENT: ·         Critical Control Points System ·         Control system procedures ·         Evaluation of corrective actions ·         Staff medical records updating system ENSURE: ·         Hand wash basins are available near each work area...

1) In absence of Sous Chef, conduct shift briefings to ensure hotel activities and operational requirements are known. 2) Prepare, cook, serve and store the following dishes: - Appetizers, Savories, Salads and Sandwiches: applies organization skills for mise en place. - Sauces: produces hot and cold sauces for menu items ensuring consistency. - Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes. - Poultry and Game dishes. - Meat dishes: meat marinades, carve meats. - Fish and shell fish: sauces for fish and shell fish, garnishing techniques and methods of service for fish. - Pastry, cakes and yeast goods: petits fours, desserts. - Hot and cold deserts: decorate, portion and present. - Plates and Terrines: prepares pastries for pate en croute - Chinese Regional Dishes: - Thai Regional Dishes - Indian Regional Dishes - Malay and Nonya Regional Dishess - Indonesian Dishes - Japanese Dishes - Vietnamese Dishes - Asian Desserts - Dim Sum -...

·         Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. ·         Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. ·         Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. ·         Work seamlessly with recipes, standards and plating guides. ·         Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. ·         Maintain all HACCP aspects within the hotel operation. ·         Use all equipment, tools and machines appropriately. ·         Work for off-site events when tasked. ·         Complete tasks and jobs outside of the kitchen area when requested. ·         Assist in inventory taking. ·         Knowledgeable of hotel’s...

Security Officer •    Responsible for the safety and security of guests, employees and establishment needs •    Report to Manager all hotel property deficiencies and safety or security hazards •    Initiate action to improve a hazardous situation immediately •    Implement procedures for security and emergency incidents •    In the event of fire, be thoroughly familiar with and guided by the hotel’s emergency plan •    Be familiar with location of fire alarms and fire fighting equipment •    Maintain the security system •    Monitor staff clocking on and off duty •    Allocate staff locker keys as necessary •    Conduct random checks of key registers in telephone room, banqueting, engineering, stewarding and housekeeping to ensure the hotel’s key control policy is adhered to and report on discrepancies •    Maintain a 24 hour surveillance of those areas that are frequented by guests and all work areas  •    Maintain a vigil on the closed circuit TV system and inform security...

Responsible for the safety and security of guests, employees and establishment needs. Report to Manager all hotel property deficiencies and safety or security hazards. Initiate action to improve a hazardous situation immediately. Implement procedures for security and emergency incidents. In the event of fire, be thoroughly familiar with and guided by the hotel’s emergency plan. Be familiar with location of fire alarms and fire fighter equipment. Maintain the security system. Conduct random checks of key registers in telephone room, banqueting, engineering, stewarding and housekeeping to ensure the hotel’s key control policy is adhered to and report on discrepancies. Maintain a 24 hour surveillance of those areas that are frequented by guests and all work areas. Maintain a daily log of incidents. Check all packages and passes of employees entering and leaving the building. Prevent gambling, sabotage on hotel premises. Ensure no undesirables loiter in or...