Steward or Kitchen Porter

DUTIES AND RESPONSIBILITIES:

· Supervise the duties of all stewarding department employees, facilities, operation and costs.

· Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.

· Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedulesare followed and completed.

· Direct and assist Stewards in order to make clean up more efficient.

· Ensure water temperature, and chemical levels are appropriate for cleaning and documented.

· Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.

· Assist Chefs and kitchen staff with various tasks as needed.

· Check more specifically the proper use of chemicals and washing accessories.

· Coordinate with the Stewarding Manager in establishing minimum and maximum operating parstocks and supplies and approve storeroom requisition.

· Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.

· Assist in the location, movement and storage of banquet operational equipment.

· Assist in the stock take of equipment and other items as required.

· Work closely with the Chef, Banquets & CateringManager to anticipate guestneeds.

· Work with all departments to ensure items that are required for service are available when needed.

· Take all necessary actions to reducethe lossof silverware / flatware.

· Take all necessary actions to reduce breakage of China and Glasswares.

· Supervises employees ability to follow loss prevention policies to prevent accidentsand control costs.

· Enforces proper cleaning routines for service ware, equipment, floors, etc.

· Enforces proper use and cleaning of all dish room machinery.

· Ensures all food holding and transport equipment is in working order.

· Ensures compliance with food handling and sanitation standards.

· Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.

· Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budgetguidelines.

· Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.

· Ability to work well under pressure in a fast paced environment.

· Ensures disciplinary procedures and documentationare completed according to Standard Operating Procedures.

· Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

· Celebrates successes by publicly recognizing the contributions of team members.

· Encourages and builds mutual trust, respect, and cooperation among team members.

· Serves as a role model for the stewarding teams to demonstrate appropriate behaviors.

· Carry out any other reasonable task setby the Hotel’s Management.

Job Type: Full-time

Pay: ﷼1,000.00 - ﷼1,200.00 per month

Application Question(s):

• Salary is 1000+300+Free Accommodation + Free Transportation + Free Wifi in Villa + Tips + OT if needed, do you accept?
• What is your nationality?
• Do you have transferrable Iqama?
• Can you join us immediately?

Experience:

• Kitchen Porter or Dishwasher: 2 years (Required)