Job Description

Roles & Responsibilities

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

Ensure that the place of work and surrounding area is kept clean and organised at all times.

Conduct monthly inventory of operating supplies and equipment together with the stewarding department.

Identify errors and correct them as required during set-up, service and breakdown of operations.

Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.

Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.

Constantly improve the product quality by sourcing the best available products.

Support activities and cooperation with the suppliers.

Organise all required outlet specific trainings as described by the department.

Ensure that the opening and closing procedures established for the outlet are followed.

Be able to clean and wash dishes according to the established standards of performance.

Be able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance.

Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.

Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.

Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.

Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.

Strictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped.

Conduct quarterly full inventories of all operating equipment within the hotel, banquets and all related departments.

Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.

Conduct and participate in daily pre shift briefings with regards to outlets and banquets activities.

Ensure that all outlets and departments are supplied with clean and dry operating equipment.

Ensure that all production areas and departments are supplied with clean and dry utensils.

Supervise contractors in kitchen and back of house areas of the Food & Beverage division.

Ensure networking with sister hotels and other hotels to borrow equipment as and when needed.

Maintain daily checks and log reports of all areas responsible.

Report on a monthly basis to the Director of F&B and Executive Chef

o Monthly outlet report

o Monthly breakage and loss report

o Chemical consumption per area

o Trainers report

Ensure that all required operating equipment is listed correctly with all detailed product specifications, purchase specifications and in line with the budget before handing to the purchasing department.

Coordinate all repair and maintenance reports for the respective departmental areas.

Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using. i.e. cleaned, varnished and painted or polished.

Ensure accurate planning and cost control of all related expenses.

Strict adherence to all hygiene requirements.

Chief Steward Kempinski Hotel

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