- The Kitchen Stewarding Executive’s role is to oversee cleanliness, dish / pot washing, providing utensils, cutlery, crockery to various production and service outlets of F & B. - Ensuring proper allocation of utility workers for duty in various sections of kitchen and any other area specified under kitchen stewarding. - Ensuring hygiene standards are maintained within the specified area of work under kitchen stewarding at all times. YOUR KEY RESULT AREAS - To ensure the smooth and timely dispensing of items, utensils, cutlery or crockery to the area in which they are required or asked from and on being returned back, properly entered in record and placed back in stores. - To ensure all cleaning, washing, wiping, polishing and storage of items is as per specifications. - To be familiar with the type of crockery or cutlery which is required by all outlets. - Through delegation and direction effectively supervise the staff within your section.

- Ensure that sufficient amount of Utensils, Cutlery or Crockery is in rotation for various outlets of F & B service and production. - Report to Executive Chef / Chief Kitchen Steward and cooperate closely with other members of the F & B Service / Kitchen / Kitchen Stewarding. - Report for duty on time as set down on roster wearing correct uniform, footwear and name badge at all times whilst on duty. - To ensure a high standard of hygiene and cleanliness in all areas of the kitchen and any other area specified at all times. - Ensure kitchen is maintained in constant and tidy manner. - Ensure all hotel equipment is correctly used and maintained and proper inventory is done and stock maintained. - Be familiar with all Occupational Health and Safety Policies and regulations of the hotel as well as fire evacuation procedures pertaining to the kitchen / kitchen epartment. - Organize and operate manning effectively in order to maximize productivity, maintain quality and consistency. - To always is conscious of the need to use appropriates amount of chemicals, detergents, solid fuel, polishing powder and control and minimize operating costs. - To work in any area under kitchen stewarding as directed by the Executive Chef / Chief Kitchen Steward. - To train utility worker’s in your department in skills necessary for them to perform their function. - To assist in maximizing employee’s morale and productivity. - Be familiar with, observe and reinforce all house rules and hotel policies as set out in staff handbook. - Undertake additional tasks or projects as requested by the Executive Chef / Executive Sous Chef / Chief Kitchen Stewarding Manager. - Attend all kitchen Stewarding meetings as required.