Stewarding Supervisor - Dubai

Industry:
Hotels Clubs and Spas
Department:
Kitchen Stewarding
Level:
Supervisory level
Location:
United Arab Emirates (UAE)
Salary Description:
attractive salary and benefits
Posted:
16-Nov-16
Recruiter:
Confidential
Job Ref:

SCOPE AND GENERAL PURPOSE:

To train, lead and monitor Stewarding Attendants to: maintain cleanliness and organization of the Stewarding Department, Kitchen and F & B backspaces and to maintain cleanliness and organization of food service related materials and equipment.

General Responsibilities:

• Training of Stewarding Attendants in all positions within the department
• The direct supervision of the Stewarding Department ensuring the highest levels of efficiency, cleanliness, organization and service in day-to-day operations
• Responsible for the operations of the Stewarding Department, but not limited to; limited ordering, scheduling and payroll records
• Ensure that all staffs have the proper tools and training for day-to-day operations (including daily tasks, and emergency procedures)
• Communicate each shift with Sous Chef and F&B manager as well as the F&B supervisors of the kitchen and other F & B outlets
• Any other duties as assigned by the Sous Chef C, F&B Manager
• Control, clean and supervise F&B Service equipments
• Stock taking of F&B Production & service equipments

Key Working Relationships:

• Arranging & looking after buffet for Breakfast /Lunch & Dinner: Daily Basis
• Cleaning of all F&B Outlets: Daily Basis
• Cleaning of Kitchen: Daily Basis
• Engineering: As Required
• Human Resources: As Required
• Other Departments: As Required

Problem Solving: (technical)
Basic trouble-shooting of ware washing and problem of certain kitchen equipments to be informed to Sous Chief and Engineering Department.

Problem Solving: (interpersonal)
Supervision of staff: Daily Basis
Dealing with coworkers: Daily Basis

Decision Making:
No final approval on expenses. Final approval on day-to-day operations.

Financial and Measurement Data:

• Prioritization of task load: Daily Basis
• Ensuring drain & fill of main dish & pot machine: Daily Basis
• Kitchen equipment/utensils checked for stock: Daily Basis
• Ensuring collection of refuse & recycling: Daily Basis
• Ensuring sweeping and mopping of backspaces: Daily Basis
• Ensuring washing of garbage & recycling bins: Daily Basis
• Ensuring sweeping and mopping of kitchen: Daily Basis
• Ensuring staffs are following Health & Safety Guidelines: Daily Basis
• Ensuring cleaning of grease trap in the kitchen: Weekly Basis
• Kitchen equipment stock taking: Monthly Basis
• F&B Service equipment stock taking: Monthly Basis

Education:
 Grade 12 or equivalent
 Post-secondary degree/diploma an asset

Training:
 HACCP training an asset
 First aid training an asset
 Food Safety Course an asset
 Hospitality supervision courses an asset

Other Key Skills:
 Attention to detail
 Excellent communication skills
 Problem solving skills
 Team player
 Microsoft Outlook, Word, Excel
 Staff “coaching” skills
 Ability to work safely in a fast paced kitchen environment

Experience:
 Previous hotel experience is an asset
 Minimum six months previous stewarding/kitchen experience
 previous supervisory experience an asset

Supervisory Responsibility:
Number of subordinates directly supervised: 4 to 5
Number of subordinates indirectly supervised: 0 In addition you will have to carryout all such duties incidental to and connected with the Human Resources Department as detailed to you by the Hotel Manager and or other Superior Officers.

Contact Details:
Confidential
Tel: -
Contact: Confidential

You may return to your current search results by clicking here.

Latest Job Listings