Movenpick Riyadh Hotel
September 2013 — Present
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Stewarding Supervisor at Movenpick Riyadh Hotel
In absence of Manager conducts shift briefings to ensure hotel activities & operational requirements are known.
During the shift, oversees the preparation of kitchen equipment for use.
Supervises the receivable and storage of kitchen goods.
Maintain high levels of personal hygiene for self & enforces hygiene standards for team
Supervises all function of the Stewarding operation to achieve the optimum quality level of sanitation.
Initiate the weekly supplies requisition of the department.
Supervises all function of the Stewarding operation to achieve the optimum departmental cost through breakage control & usage of chemicals.
To prepare purchase request & quotation of new equipment in the absence of Assistant & Stewarding Manager.
To ensure that dishwashing machines, pot washing area and kitchen area clean and maintained in accordance with the sanitation and hygiene standard.
To ensure the safe and correct use of stewarding equipment such as dishwashing and pot washing machines glass washing machines, silver burnishing machine, and other stewarding various equipment and machines providing them appropriate training.
To ensure the all cleanliness of all operating equipment
To be aware of and implement responsibility under the Dubai food and hygiene regulation.
To assist stewarding Manager in the all inventory of store & outlets.
Being As Departmental Trainer, making training plans, develops training material, providing training to all staff in accordance with Raffle Dubai Standard which help them to improve their skills & efficiency .
Assist Chief Steward in setting Stewarding Goals & developing strategies, procedures & policies
Assist in determining the minimum & maximum stocks & controls the par-stocks of all material , chemical & equipment.
Follow up with eEngineering Division to schedule preventive maintenance & repairs
Make sure buffet set up is done according to function in banquet & proper break down
To train staff of stewarding Department to increase their knowledge & work efficiency
Supervise the function of all stewarding department employees.
Inspect all areas of operations regularly to ensure compliance with company and client's standards and procedures.
Keep and maintain an approved record of client's and company supplied equipments.
Update equipment list through periodic inventory. Request in writing repair or replacement of equipment as and when required.
Review monthly and daily requisitions with Head cook and storekeeper to control excess or shortages of stocks.
Closely monitor stock level and stock rotation and ensure compliance with the given targets and objectives. Conduct regular
inventories to check discrepancies between physical and actual stock. Ensure that stock is properly maintained and procedures
are followed properly. Inspect storage areas to check any spoilage or damage to inventories.
Plan and prepare menus in coordination with Head Cook following 28 Day’s Army Menu.
Control all food deliveries and invoices, quality checking and storage of foods. Make sure that all storage areas and doors are locked when not used.
Prepare duty roaster of staff & proper allocate them to run Dfac.
Monitor the staffing level regularly. Prepare vacation, succession and replacement plan for key personnel in consultation with Unit Manager.
Ensure that all the documents related to staff movements and payroll such as monthly time sheet, overtime justification sheet and transfer forms are kept up to date and submit to head office with proper supporting, on time for payroll processing.
Handle every complaint/suggestion regarding food quality from clients with positive attitude, sincerity and promptness. Inform and consult superiors for major issues before responding.
Conduct regular meetings with staff to share mutual concerns, work practices, improvement plans and to communicate company's policies, standards, objectives and other helpful information.
With the Stewarding Department mainly responsible for upkeep and cleanliness of the Banquet Kitchen and Service back area
Responsible for the Hygiene and maintenance of the Banquet, F & B Service and Kitchen areas as complying with the Municipality laws of Dubai
Responsible for equipment maintenance and support to Kitchen operation and service functions