За компанијата: Заслужуваш кариера која ја исполнува твојата цел. Заслужуваш да сонуваш без ограничувања. Биди дел од нешто поголемо од тебе, придружи се на тимот каде што секој има глас. Биди инспириран од можностите и откриј ја својата иднина. Почни ја својата цел, придружи се на нашата глобална заедница. повеќе за компанијата »

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To assist the Executive Chef in the running of the Stewarding Department and to ensure that the standard of hygiene and cleanliness are maintained throughout all designated areas.

To be responsible for all utility people during daily operations and supervision of their duties. To ensure that any supplies of china, glassware, and silverware etc are transported daily to operational areas. To ensure that all floors, surfaces, access points are kept free from rubbish, water and other obstacles etc, in order to prevent potential accidents. To arrange casual staff when necessary and ensure they are supervised as required. To set up and supervise special cleaning projects. To control and store all dishwashing, cleaning and paper supplies and any other storage areas required. To report to maintenance all equipment malfunctions, or maintenance faults, using work orders and update department heads as needed. To carryout weekly inspections of all areas in conjunction with the Executive Chef and to take corrective action resulting thereof. To roster staff and adjust schedules according to business requirements. To assist the Executive Chef in any training needs. To carryout instruction from the Executive Chef regarding any special or abnormal cleaning arrangements.

To be aware of, to comply with, and where necessary, to enforce the hotel’s policies in relation to fire, health and safety, hygiene, or any other requirement.