Chief Steward

KEY DUTIES / RESPONSIBILITIES

• Manage the Stewarding Department under her/his own responsibility in accordance with the instructions of the Executive Chef.
• Consistently sets short and long-term objectives for his/her department and develop effective plans to make clear how to achieve those objectives.
• Reports on a regular basis the cost of breakage.
• Conducts regular training sessions.

• Composes the weekly work schedule taking into account forecasted resort occupancies.
• Makes sure that all F&B and kitchen outlets are supplied with the necessary equipment.
• Makes sure that flows and supply of operating equipment meets F&B and Kitchen, restaurant requirements.
• Is responsible for the cleanliness all F&B outlets.
• Controls cleanliness of equipment.
• Is responsible for cleaning of all copper, silver and stainless steel.
• Is efficient with the procedures for use of light, power etc. Equipment and supplies are adequate to meet needs.
• Conducts inventories on a regular basis in order to establish requirements for budget.
• Maintains control on payroll in order to meet forecasted results.
• Conducts regular communication meetings in his/her department and conducts performance appraisals.
• Is fully aware of the HACCP procedures and makes sure his/her Team Members are fully aware of this and controls the hygiene standard of subordinates and is responsible for health and safety regulations.
• Has complete knowledge of sanitation and hygiene regulations and HACCP policy.
• Conducts a daily sanitation tour through the various departments and enforces actions where needed.
• Controls general machine maintenance and ensure the repair and up keep of all kitchen and F&B equipment.
• Controls cleanliness of the heart of house areas, and controls the night cleaning contractors.
• Enforces proper stacking and storing of material in order to avoid unnecessary breakage and loss in all outlets.
• Keeps strict control on the economic use of detergents and other general store room items.
• Controls the proper separation of garbage. Checks on signs, and checks on items that can be salvaged.
• Control issues from steward store and if withdraws equipment from circulation if not in use
• To know the resort fire and tsunami evacuation plans

• Comply with all company policies.

• Comply with all systems and procedures as laid down by Kandima Maldives

• The management reserves the right to change/extend this statement if necessary at any point of time during her/his employment.

• The holder of this statement can be asked to take on other tasks in addition of the ones stated, in a reasonable framework.

• To attend all Department meetings

• To be aware of any functions held in the resort

• To report any defects to the Executive Chef

• Take part of any training given by the resort or by any external training

• Training topics

• Communication skills

• Company orientation & Grooming standards

• Evacuation procedures

• Fire Safety, First Aid, Hygiene

• On the job skills training

• Personnel procedures

• Problem solving

• As required by his/her duties.

• Office Space:
• Permanent desk at the Kitchen Office.
• Technological Support (Computer, Landline Phone Connection etc.):
• To be provided with landline phone connection, computer (with internet access and e-mail)
• General:
• Subject to the fact that you may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.

• Specific financial measures of performance: To be agreed at each appraisal.
• Frequency of appraisal: Performance to be appraised annually.
• Appraiser: To be appraised by the Executive Chef.

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.