Job Description

Mohon

Kelayakan

• 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

Tanggungjawab

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.

Manfaat

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

Manfaat tambahan

• Annual Leave
• Medical and Hospitalisation Leave
• EPF / SOCSO / PCB
• 5 Working Days

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