Job Summary

We are currently recruiting for this position

  • Minimum Qualification: Degree
  • Experience Level: Mid level
  • Experience Length: 4 years

Job Description

Key Job Objectives   
  • To co-ordinate all activities in Stewarding to supply clean and sanitary dishes, a clean kitchen in order to plan for timely supply of clean dishes and pots, and to co-ordinate the work of the stewards in accordance with the hotel’s policies and procedures and the hotel group’s corporate guidelines.  
Detailed Roles & Responsibilities  
 
  • Coordinate All Activities In Stewarding To Supply Clean, Sanitary Dishes On Time, And A Clean Sanitary Kitchen 
  • Insures the maintenance of a clean, sanitary kitchen by supervising utility staff, and to actively work in stewarding 
  • Assigns utility stewards to their stations, and assigns any special cleaning 
  • Follows up on assignments, and makes sure tasks are completed in a quality manner 
  • Issues cleaning supplies to stewards, checks the usage, and makes adjustments when necessary 
  • Provides assistance to all stewards as required, and fills in at their stations when needed 
  • Insures kitchen floors and walk-in coolers and fridges are clean by inspecting the work of stewards 
  • Monitors employee cafeteria, and provides assistance to kitchen staff during set-up and cleaning 
  • Monitors dishwashers and pot room areas and makes corrections, and gives a helping hand when needed 
  • Plans for accurate supply, and puts together all relevant china, glass, silverware, and other needs for the conference and banqueting function 
  • Takes inventory of existing china, glassware, etc. and reports to the Executive Chef 
  • Insures that the proper amount of dishes have been set up  
  • Monitors the breaking down and washing of all dishes and silverware from conference and banqueting 
  • Follows proper safety, hygiene, and sanitation practices  
  • Ensures readiness at all times 
  • Supervise Steward 
  • Supervises all stewards 
  • Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction 
  • Helps employees to achieve optimum quality on time 
 
Health And Safety 
  • Adheres to all health, sanitation and food safety rules and regulations 
  • Reports all potential and real hazards immediately  
  • Fully understands the hotel’s fire, emergency, and bomb procedures
  • Works in a safe manner that does not harm or injure self or others 
  • Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct  
 
Miscellaneous 
  • Attends meetings and training required by the Executive Chef 
  • Accepts flexible work schedule necessary for uninterrupted service to the hotel 
  • Maintains working areas, materials and company property clean, tidy and in good shape 
  • Asks Sous Chef for assistance from Chefs if needed for the food production function’s uninterrupted service 
  • Is well updated on, and possesses solid knowledge of the following:
  • Hotel fire, bomb and emergency procedures 
  • Restaurant corporate marketing and promotional programs
  • Union agreements 
  • Social Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Social Responsible Business hotel and departmental activities 
  
Key Performance Indicators  
▪ Client satisfaction and Feedback  
▪ Attitude and work relationship;  

Working knowledge, skills, competencies and attributes 
Technical Skills 
▪ spoken and written English; 
▪ Attention to detail and good organizational skills; 
▪ Excellent interpersonal skills;   

Behavioral Skills  
▪ Teachable, with Good communication skills;  
▪ Good conflict skills;  

Qualifications and Experience:  
▪ A university degree from social sciences or any other relevant field. 
 
 
Gender Preference: 
▪ Equal Opportunity  

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Rest of Nigeria (Osun)
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