Job Description

General Responsibilities:

? Responsible to assist the Executive Chef to enforce the highest possible cleanliness and hygiene standards in all kitchen areas.
? Supervise the duties of all stewarding department employees, facilities, operation, and costs.
? Supervise the sanitation, cleanliness, hygiene of the kitchen areas.
? Responsible for dishwash and decoy operations, night cleaning, back area cleaning, and equipment kitchen maintenance.
? Training the team members for effective cleaning and optimal usage of cleaning supplies.

Specific Responsibilities:

? Interacts with the Sous Chefs and F&B Manager for day to day operational needs daily.
? Coordinate with F&B service for the requirement of service ware for day to day operations.
? Support the Executive Sous Chef in kitchen hygiene audits, records and maintains the necessary FSMS (food safety management system) documents.
? Should possess strong knowledge of HACCP (hazard analysis and critical control points) and FSMS (food safety management system) and follows food safety and personal hygiene standards.
? Ensuring the recording and maintaining of the opening and closing stock levels of CCG for all F&B areas and Stewarding stores are carried out every month as per the BRISOP.
? Prepare monthly reports on shortages in China store, silverware and equipment and requisition replacements as required while following budget guidelines.
? Maintain the physical stock inventory of cleaning chemicals every month.
? Ensure that cleaning supplies and chemicals par levels are maintained within the budget.
? Ensure that the cleaning schedule of equipment and kitchen areas followed are recorded.
? Responsible for the daily garbage segregation and disposal process and maintains the grease trap cleaning schedule.
? Periodic training and daily briefing of the team members.
? Attends all briefings, meetings and training sessions as per the schedule circulated by the resort's management.
? Be familiar with property safety, first aid, fire, emergency procedures and operate equipment following safety guidelines.
? Conduct a risk assessment of the kitchen areas, initiate action to correct a hazardous situation and notify the Resident Manager of any potential dangers.
? Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
? Ensures a process to maintains and update the breakage register daily.
? Implement processes to reduce the loss of silverware and breakages.
? Carry out any other reasonable task assigned by the Executive Sous Chef.