Reporting to the Executive Chef through the Chief Steward, the successful candidate will be responsible for;

• Supervising and training of all stewarding staff and ensuring that Mis en place and equipment’s are prepared for banqueting functions.
  
• Monitoring cleaning and maintenance needs in banqueting and kitchen areas.
  
• Assist the kitchen department for pre-setting of equipment needed for banqueting and outside catering events.
  
• Checking cleaning standards of all glassware, china, crockery and all kitchen equipment.
  
• Control breakage and chemical costs.
  
• Assisting the Chief Steward on the daily operations of the stewarding department including washing of equipment for the kitchens and banqueting sections.
  
• Monitor hygiene and sanitation standards in line with public health standards.
  
• Carry out inventory checks regularly and control movement of equipment within the hotel and also during outside catering functions.
  

Qualifications and Skills;

• Aged 30 – 45 years
  
• Relevant training in basic management or supervisory skills.
  
• Have at least five (5) years’ experience in a similar position, preferably from a five-star establishment.
  
• Knowledge of kitchen equipment and previous experience working with hygiene cleaning detergents a must.
  
• Strong organisational and inventory control skills.
  
• Ability to work in an environment that demands exceptional performance.
  
• Knowledge of HACCP and detergents a must.