Stewarding Team Leader

Our Stewarding Supervisor is required to:Plan, co-ordinate and manage daily operations and employees in the Sanitation area of the Kitchen.Ensure all kitchens and food storage areas are kept clean and tidy according to current Health & Hygiene regulations.Liaise with Executive Chef, Head chef and outlet Department Heads/Supervisors on any day to day equipment requirements.Ensure each outlet is supplied with sanitised clean and dry operational equipment.Ensure correct dishwashing and pot washing methods and systems are being adhered to.Ensure competence of Sanitation team in the operation of all machines in the department.Control and check of chemical usage and correct application for specific tasks.Contribute to cost control through energy conservation and the careful use of water, cleaning materials and other appliances.Set up and maintain safe and hygienic methods for the removal of dry and wet waste.Action employee roster in accordance to business demand and compliance with the industrial instrument.Ensure pots, pans and kitchen equipment is in good operational order and always clean.Carry out stock take of crockery and all kitchen equipment and report to Food & Beverage Manager and Executive Chef, Head Chef.To be fully aware of the structure of Departments budget and planning requirements.Recommend improvements in operations especially in the aspects of developing a better service standard and cost reduction.