TIME Hotels was founded in Dubai in the year 2012 and is managed by a team of experienced professionals. Through our superb collection of hotels, serviced apartments and residences, TIME Hotels brings a refreshing approach to the standard upscale lodging experience with energetic, hands-on leadership and proactive but always respectful service. Combining the talents of highly experienced individuals from across the world, the multicultural team at TIME Hotels is dedicated to providing first-class hospitality services for business and leisure guests. Whether you are a hotel guest, an owner of one of our properties, a trusted supplier, or a member of our team, TIME Hotels is the name set to brighten your world.
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We Are Sorry Asst. Chief Steward Job is not available anymore. Please click below to see other similar opportunities available on Hozpitality
To oversee and direct all aspects of the stewarding operations.
To report directly to the Executive Chef
To provide functional assistance and direction to the stewarding operation.
To coordinate functions and activities with other department heads as assigned.
To supervise the functions of all stewarding department employees, facilities, operations and costs.
To control an ongoing basis
Quality levels of product and services
Sanitation, cleanliness and hygiene
To establish and maintain such systems, methods and operations which are necessary to supply all outlets and production areas with clean, correct and timely mise-en-place and minimize cost through breakages, loss and excessive usage and appropriate staff levels.
To establish and maintain effective employee relations.
To conduct under the guidance of the Stewarding Manager such functions as hiring specific levels of employees, employee orientations, on the job performance appraisal, training, suspension and if necessary he ensures appropriate staffing and productivity.
To develop formal training plans and conducts job training sessions for the stewarding department staff.
To coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approves storeroom requisition
To attend and contribute to the weekly Food & Beverage meeting.
To develop and implement the hotel sanitation checklist and take corrective actions required.
To conduct all administrative work required
To schedule preventative maintenance work and coordinate with Engineering.
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