\xc2\xb7 Provides functional assistance and be responsible for the smooth running of the whole stewarding operation. \xc2\xb7 Ensures the coordination with Engineering for maintenance and repair of all stewarding equipment. \xc2\xb7 Ensures the achievement of organizational standards in hygiene, cleanliness and safety in all F&B areas and for all F&B equipment as per HACCP standards. \xc2\xb7 Monitors and controls costs (material, energy and staff) and wastage without comprising on quality. \xc2\xb7 Ensures the necessary availability of all quality kitchen and service equipment by effective planning, maintenance, receiving, storing and issuing. \xc2\xb7 Ensures cleanliness of kitchen equipment and other related as per planned schedules. \xc2\xb7 Ensures the coordination with Engineering for PPM and repair of all stewarding equipment. \xc2\xb7 Ensures the adherence to organizational policies by all stewarding staff. \xc2\xb7 Recommends changes in systems and procedures, to increase the efficiency of the F&B operation and effective utilization of available resources (e.g. manpower, material, energy and equipment). \xc2\xb7 Checks more specifically the proper use of chemicals and washing accessories. \xc2\xb7 Establishes minimum and maximum operating par stocks and supplies and approve storeroom requisition \xc2\xb7 Coordinates with the Assistant Food & Beverage Manager or Outlet Manager to check their requirements for the day and the next day. \xc2\xb7 Maintains health inspection record, attendance record and file on casual employees \xc2\xb7 Takes all necessary actions to reduce the loss of silverware / flatware. Job Type: Full-time