Chief Steward

 Oversee the preparation of kitchen equipment for use
 Manage the receival and storage of kitchen goods
 Oversee the cleaning and storage of kitchen equipment
 Oversee the cleaning of the premises
 Oversee the removal of waste
 Oversee the handling of kitchen linen
 Maintain a hygienic kitchen
 Clean the kitchen and equipment
 Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation

 Control and analyzes, on an on-going basis, the level of the following:
o Costs
o Breakage
o Quality of support provided to other sections
o Condition and cleanliness of facilities and equipment
o Guest satisfaction

 Conducts daily briefings and other meetings as needed to obtain optimal results

 Handles administrative works and keeps up-dated files on the following Stewarding matters:
o Finance
o Standards
o Training
o Outlets
o Meetings
o Miscellaneous

 Assists the Director of Operation and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies

 Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment

 Monitors local competitors and compare their operation with your own operation

 Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits