General Responsibilities Responsible to assist the Executive Chef to enforce the highest possible cleanliness and hygiene standards in all kitchen areas Supervise the duties of all stewarding department employees facilities operation and costs Supervise the sanitation cleanliness hygiene of the kitchen areas Responsible for dishwash and decoy operations night cleaning back area cleaning and equipment kitchen maintenance Training the team members for effective cleaning and optimal usage of cleaning supplies Specific Responsibilities Interacts with the Sous Chefs and F B Manager for day to day operational needs daily Coordinate with F B service for the requirement of service ware for day to day operations Support the Executive Sous Chef in kitchen hygiene audits records and maintains the necessary FSMS food safety management system documents Should possess robust knowledge of HACCP hazard analysis and critical control points and FSMS food safety management system and follows food safety and personal hygiene standards Ensuring the recording and maintaining of the opening and closing stock levels of CCG for all F B areas and Stewarding stores are carried out every month as per the BRISOP Prepare monthly reports on shortages in China store silverware and equipment and requisition replacements as required while following budget guidelines Maintain the physical stock inventory of cleaning chemicals every month Ensure that cleaning supplies and chemicals par levels are maintained within the budget Ensure that the cleaning schedule of equipment and kitchen areas followed are recorded Responsible for the daily garbage segregation and disposal process and maintains the grease trap cleaning schedule Periodic training and daily briefing of the team members Attends all briefings meetings and training sessions as per the schedule circulated by the resort s management Be familiar with property safety first aid fire emergency procedures and operate equipment following safety guidelines Conduct a risk assessment of the kitchen areas initiate action to correct a hazardous situation and notify the Resident Manager of any potential dangers Ensure water temperature and chemical levels are appropriate for cleaning and documented Ensures a process to maintains and update the breakage register daily Implement processes to reduce the loss of silverware and breakages Carry out any other reasonable task assigned by the Executive Sous Chef