The Chief Steward is the head of the Steward Division and is responsible for all food service operations, and the management, sanitation, discipline, and training for all stewarding personnel. Main responsibilities include dish room operations, night cleaning, back area cleaning, cleanliness of all kitchen equipment and utensils and the equipment's maintenance, banquet plating and food running. The Chief steward is also responsible for the purchasing, par stock, safekeeping and storage of all cutlery and crockery .
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