Kitchen Chief Steward (Iraq - Baghdad)

DUTIES AND RESPONSIBILITIES:

• Supervise the duties of all stewarding department employees, facilities, operation, and costs.
• Supervise the sanitation, cleanliness, hygiene as well as quality level of products and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are 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 Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Executive Chef 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 stocktake of equipment and other items as required.
• Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
• Take all necessary actions to reduce the loss of silverware/flatware.
• Take all necessary actions to reduce the breakage of China and Glasswares.
• Supervises employees' ability to follow loss prevention policies to prevent accidents and 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 budget guidelines.
• 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.