POSITION SUMMARY
- Maintain and store machinery, equipment, tools, and chemicals used by the Kitchen Stewarding Team, utensils, and equipment for Restaurant & Café, Banquets (knives, spoons, forks, bowls, plates, glasses, etc.), and other equipment (hot holding cabinets, water boilers, etc.) within the Culinary Department
- Perform regular inventory audits and report on losses, breakages, etc., as per regulations. Report all incidents related to equipment or property of the Kitchen Stewarding Team and propose solutions for resolution (if necessary).
- Provide an adequate quantity, correct types, and timely delivery of all requested utensils and items to serve the Restaurant & Café, Banquets.
- Ensure that the collection, cleaning, and storage processes of utensils and equipment are maintained and enhanced to deliver high sanitary standards and ensure food safety, serving customers.
- Participate in training sessions through the Kitchen Stewarding Team's training programs and campaigns established by the hotel.
- Efficiently utilize equipment, utensils, raw materials, chemicals, energy, ensuring their proper purpose, avoiding waste, and not misusing them for personal purposes.
- Follow preparation processes, storage procedures, hygiene of utensils and equipment, ensuring occupational safety and fire safety.
- Propose new methods and procedures to increase work capacity and efficiency