Stewarding Supervisor

About the role

As Sanitation Supervisor, you will be responsible for ensuring all production and service areas remain free from contamination and bacteria at all times and in line with HACCP guidelines. You will ensure proper level of supervision is given to the team, communicating daily tasks efficiently and monitoring productiveness of staff and conduct on the job training as per training requirements on set standards.

Key accountabilities include:

• Conducts shift briefings to ensure restaurant activities and operational requirements are known to the team.
• During the shift, oversees the cleaning of kitchen premises, kitchen equipment, utensils and operating equipment for use. Cleaning equipment should be provided to the staff on time.
• Supervise the buffet setup in the Restaurant (Ice setup and stations), supervise the removal of waste.
• Supervise the setting up of steam tables and required equipment as needed during meal periods.
• Coordinate effectively with stores for smooth supply of chemicals and budgeted equipment; organise the crockery and cutlery for events.
• Schedule shifts, leaves and staff days off ensuring sufficient cover remains at all times in line with the business needs.
• Leads by example and actively play a role in maintaining hygiene practices, mentor and train staff.
• Ensures 100% compliance to HACCP practices, identify areas of non-compliance and take corrective action as required.
• Quality assurance monitoring of F&B Sanitation practices and records, submitting all completed formats to the Executive Chef on a monthly basis.
• Supervise all functions of the sanitation operation to achieve the optimum quality level of sanitation.
• Assist the Sanitation Team Leader in setting goals and developing strategies for overall kitchen cleaning, procedures and policies.
• Assist in determining the minimum and maximum stocks and controls the par-stocks of all material and equipment needed for the cleaning and operation.
• Supervise the counting of inventories in coordination with employees from the stores team.
• Keep updating the units’ chinaware/ glassware and flatware in the store by taking time to time inventories.
• Work closely with Executive Sous Chef to plan equipment repair and replacement.
• Perform other department duties related to his/her position as directed by the Head of the Department