Summary
Date Posted: Wednesday, February 22, 2023 , Base Salary: Not Disclosed

JOB DETAILS:
Basic purpose
• Responsible for supervision of cleanliness and sanitation in F&B and Service areas and stores, to ensure the employees adhere to HACCP regulations. Maintain and manage the good condition of the F&B equipment as well as plan, purchase, store, issuing and check the breakage of all the small kitchen equipment, F&B silver, china and glass inventory. Participate on the budgeting process and check the cost of responsible accounts.

Essential functions
• To supervise stewards on duty on various shifts.
• Clean and sanitize china, glass, and flatware using the dishwashing machine; load and unload dishware and flatware from dishwashing machine and store properly.
• Clean and sanitize all kitchen areas and equipment.
• Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing.
• Organize work assignments, make recommendations in regards to training, performance evaluations, and discipline for stewards.
• Support all F&B departments to be supplied by operating equipment and cleaning supplies, Concentrates on the physical operation of the department and be responsible for the smooth running of the whole operation.
• Take all necessary actions to reduce the loss of silverware/flatware, glass and chinaware.
• Meet with the Chef of the day to check their requirements for the day and the next day interns of the event preparation.
• Conduct walk-through to prevent the maintenance work and coordinate with Engineering.
• Implement and maintain a waste management/recycling strategy to ensure that the highest level of achievement is obtained in environmental commitments and compliance with local laws/, communication with the waste company.
• Manage the purchase orders, receiving, storing and issuing of the F&B operating and cleaning equipment, responsible for the budget and cost control, inventory, annual requirements, par stock check.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee handbook.
• Work harmoniously and professionally with co-workers and supervisors.
• Assist chefs in setting up/breaking down buffets and live stations within the lodge and at Bush functions.
• Maintain and ensure cleanness of Amani Café (Staff Restaurant).
• Collect trash from all kitchen outlets to be sorted and disposed appropriately (recycling, landfill and incinerator).
• Responsible for the receiving of chemicals and other cleaning supplies.
• Responsible for fumigation process overnight. Ensure cleaning of steward buggy is maintained in hygiene state. Responsible for the monthly inventory of cleaning supplies and operating equipment inventory.
• To assist the Hygiene Manager in the process of SGS auditing & inter audits.
• To conduct and assist in training of colleague.
• To ensure that incinerator area is tidy and that steward is performing tasks are carried as specified.
• In order to maintain our Four Seasons service, when required, you will be expected to support your colleagues in the other operational areas.
• Ensure you are fully familiar with the new Four Seasons Health & Safety program Lead with Care and attend all the mandatory trainings and meetings .

Other Functions:
• To attend meeting when required to hold daily briefing. Assist kitchen team with daily task.

Basic Purpose:
• Responsible for supervision of cleanliness and sanitation in F&B and Service areas and stores, to ensure the employees adhere to HACCP regulations. Maintain and manage the good condition of the F&B equipment as well as plan, purchase, store, issuing and check the breakage of all the small kitchen equipment, F&B silver, china and glass inventory. Participate on the budgeting process and check the cost of responsible accounts.

Essential Functions:
• To supervise stewards on duty on various shifts.
• Clean and sanitize china, glass, and flatware using the dishwashing machine;
• Load and unload dishware and flatware from dishwashing machine and store properly.
• Clean and sanitize all kitchen areas and equipment’s.
• Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing.
• Organize work assignments, make recommendations in regards to training, performance evaluations, and discipline for stewards.
• Support all F&B departments to be supplied by operating equipment and cleaning supplies, Concentrates on the physical operation of the department and be responsible for the smooth running of the whole operation.
• Take all necessary actions to reduce the loss of silverware/flatware, glass and chinaware.
• Meet with the Chef of the day to check their requirements for the day and the next day interns of the event preparation.
• Conduct walk-through to prevent the maintenance work and coordinate with Engineering.
• Implement and maintain a waste management/recycling strategy to ensure that the highest level of achievement is obtained in environmental commitments and compliance with local laws/, communication with the waste company.
• Manage the purchase orders, receiving, storing and issuing of the F&B operating and cleaning equipment, responsible for the budget and cost control, inventory, annual requirements, par stock check. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee handbook.
• Work harmoniously and professionally with co-workers and supervisors.
• Assist chefs in setting up/breaking down buffets and live stations within the lodge and at Bush functions
• Maintain and ensure cleanness of Amani Café (Staff Restaurant) Collect trash from all kitchen outlets to be sorted and disposed appropriately (recycling, landfill and incinerator)
• Responsible for the receiving of chemicals and other cleaning supplies.
• Responsible for fumigation process overnight.
• Ensure cleaning of steward buggy is maintained in hygiene state.
• Responsible for the monthly inventory of cleaning supplies and operating equipment inventory. To assist the Hygiene Manager in the process of SGS auditing & inter audits.
• To conduct and assist in training of colleague.
• To ensure that incinerator area is tidy and that steward is performing tasks are carried as specified.
• In order to maintain our Four Seasons service, when required, you will be expected to support your colleagues in the other operational areas.
• Ensure you are fully familiar with the new Four Seasons Health & Safety program Lead with Care and attend all the mandatory trainings and meetings 
• All the mandatory trainings and meetings 

Other Functions:
• To attend meeting when required to hold daily briefing. Assist kitchen team with daily task.



Work Hours: 8

Experience in Months: 24 12:00:00 AM Bachelor Degree

Job application procedure
Interested and Qualified, Click Here To Apply

All Jobs

QUICK ALERT SUBSCRIPTION