Chief Steward - Hòa Lạc Campus

 
 

Chief Steward cum Hygiene Manager


Department: Kitchen
Reporting to: Executive Chef
Number of direct reports: Steward Sup, Steward team members

 

Job Purpose

  • In charge of the day-to-day steward operations in the school
  • Should be able to communicate with municipality and HACCP auditors, suppliers, etc.

 

Areas of Responsibility

  1. To assist the Executive Chef in managing the Stewarding Department, providing a courteous, professional, efficient and flexible service at all times.
  2. To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
  3. To assign responsibilities to subordinates, implementing Multi-Tasking principles and to check their performance periodically.
  4. To be a hands-on Manager and be present at all times in the Operation.
  5. To establish and strictly control inventories and to the par stocks in the operation for all operating equipment and to ensure that the outlets are adequately equipped.
  6. To conduct monthly inventory checks on all operating equipment and supplies.
  7. To control the requisitioning, storage and careful use of all operating equipment and supplies.
  8. To conduct daily pre-shift briefings to employees on outlet activities.
  9. To liaise with the Kitchen on daily operations, quality, and breakage control.
  10. To ensure that each outlet of the kitchen is supplied with clean and dry operating equipment.
  11. To ensure that the food production areas are supplied with clean and dry kitchen utensils.
  12. To supervise cleaning contractors in kitchen and back-of-house areas.
  13. To ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
  14. To have a thorough understanding and knowledge of all kitchen equipment needs.
  15. To be demanding and critical when it comes to service standards.
  16. To handle student and employee inquiries in a courteous and efficient manner and report students' complaints or problems to the Executive Chef if no immediate solution can be found and assure follow up with students.
  17. On a daily basis, check all the outlets and canteen to make sure HACCP standards are followed, with action taken immediately when necessary.

Job Specifications

Minimum academic/professional qualifications

  • Vietnamese national
  • 3 years experience as a Supervisor of 20 or more people who are direct reports. Must have experience in Conducting Performance Appraisals, Inventory Taking, Equipment Purchases, Chemical Usage, Dishwashing Operation, Equipment Knowledge and Preparation
  • Must have HACCP knowledge, Health and Safety Certificate

 

Related experience

Minimum of 5 years experience in a 5-star hotel or similar style property

Full understanding of HACCP, able to train stewarding team members to follow the correct procedures

 

Competencies (knowledge, skills & abilities)

  • Able to identify the different type of glassware, chinaware, and flat wares. Able to prepare equipment based on function sheets. Knowledge of all Microsoft Office applications: Word, Excel, PowerPoint.
  • Able to implement work simplification and sanitation; making specific corrections and recommendations necessary for optimum departmental performance.
  • Flexible, Business Acumen, Team Oriented, Good Planner, Adaptable.

 

Competencies (behavioral)

  • Excellent appearance and presentation
  • Positive can-do attitude
  • Hardworking
  • Self-motivated
  • Strong personality
  • Works well under pressure and able to work long hours if required
  • Multi-tasking