Job Description

Job Responsibility Administration Assist the Executive Sous Chef / Chef de cuisine in F&B (P) daily operations and management. Attends daily Sous Chef briefing / F&B briefings / Catering meetings / FSMS / NSF / ESG meeting and any meetings invited or assigned. Maintains good and open-minded relationships with other F&B section heads, outlets and other departments within the hotel. Ensure all FSMS / NSF records are kept on time and in a professional set up. Ensure all ESG / sustainability / waste management records are kept on time and in a professional set up. Ensure all hygiene standards are recorded on time and in a professional set up. Monitor, maintain and purchase necessary tools, equipment and hardware required for his department\'s need. Manage, control and record breakages on daily basis. Assign and monitor stewarding training schedule and following up on the effectiveness of training and development plans. Schedule all cleaning procedure and ensuring the cleanliness of all area, according to FSMS and NSF standards and requirement. Supervise and allocate work to band members according to their knowledge and skill level. Assign, manage and monitor department\'s scheduling, duty roster, and holiday and leave planner based on operations and profitability. Maintains a daily communication logbook or recorded documents. Ensures that all stewarding band members follow and understand their job description. Keeps and reports any incident, problems and complaints to the Executive Sous Chef, Chef de Cuisine and Food and Beverage Director. Cost Management Assists Executive Sous Chef / Chef de Cuisine to keep stewarding operating cost within the assigned budget to ensure profitability. Manage and control stewarding department\'s labour cost according to assigned budget. Ensures the hotel cost control policies and procedures are followed Contributes to overall profits, through prevention of wastage and maximizing use of raw materials. Manage and controls the departmental breakage costs to a minimum. Working Management Work closely with Food & Beverage Production leaders and crews, Food & Beverage Service leaders and crews to maximize daily operational excellence. Work closely with Maintenance / Engineering Team Work closely with Materials Control / Purchasing / Receiving Department Assist in maintaining and enhances team grooming and personal hygiene according to hotel policies. Identifies training needs of stewarding subordinates and recommend to Training and Development Manager. FSMS and NSF Management Follow and practise NSF/FSMS and local Hygiene laws at all times Actively participate in FSMS committee projects and assignments. Assist in hygiene and cleanliness around the kitchen, food production and food storage. Ensure grooming and personal hygiene according to hotel policies Reports any incident, problems and complaints to Executive Sous Chef , Chef de Cuisine and Food and Beverage Director. Ensure stewarding related chemicals are being well managed including storage, as required by the NSF / FSMS standards. ESG, Waste Management and Sustainability Management Follow and practise ESG, Waste Management and Sustainability tasks and assignments as required by the property, management and ownership. Ensure compliance with ESG policies & procedures. Ensure kitchen waste is being recorded accordingly and updated on daily basis. To monitor energy saving initiatives in F&B (P) related areas. Collaborating with other managers to develop company-wide sustainability initiatives such as recycling programs. Developing strategies to reduce waste production and increase recycling rates within the organization. Staying up to date with news in environmental issues and ESG policies & procedures. Providing training to employees to ensure their understanding of environmental policies and ESG practices. Job Requirements Minimum of 3 years of experience in a similar role, with a strong focus on cleaning and sanitation in a high-volume food service environment Excellent communication skills (both oral and written) with good interpersonal skills Strong knowledge of FSMS, NSF and other relevant food safety standards Ability to thrive in a fast-paced environment Strong leadership and management skills Strong organizational and time-management skills Ability to work in multitasking Strong work ethic, with the ability to work well both independently and within the context of a larger team-oriented environment Ability to work under pressure, passionate and enthusiastic with a positive vibe Proficient in computer skills, including MS Office Job Benifits You Will Be Entitled / Provided For Leaves Uniform Duty Meals Handphone Allowance Outpatient Health Benefit (Medical Treatment & Dental Treatment) Group Insurance Coverage Officer Check Training & Development Planning Provided

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